Perfect Tomato Sauce Recipes

Steps:

• Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
• In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

Steps:

• In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, white wine and salt and pepper to taste.
• Mix ingredients well; cover and simmer for 30 minutes. Serve.

Steps:

• Heat olive oil in the bottom of a large stock pot until it just shimmers.
• Add the onion, carrot, and celery and saute over medium heat until tender.
• Add the garlic and cook about 1 minute until softened.
• Add the olives, tomatoes, and wine. Stir and bring to a very slight simmer.
• Add thyme and continue simmering until hot.
• Note: The sauce can be served at this point, but I find the longer and slower you cook it, the better the results. I love to prep this early and let it simmer for at least an hour. You could let it go up to four hours if you keep adding water to keep it from getting too thick.