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Meatless Tomato Sauce
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Source: Pauline Viviano
| 2 pounds | very ripe tomatoes, peeled and seeded, with juice reserved, or 1 large can (28 ounces) of Italian tomatoes |
| 1 28 ounce can | tomato puree |
| 1 small can | tomato paste |
| 1 cup | yellow onion, finely chopped |
| 2 cloves | garlic, minced |
| ½ cup | celery, finely chopped |
| ½ cup | carrots, finely chopped |
| 1 tablespoon | olive oil |
| 1 teaspoon | sugar |
| salt | |
| pepper | |
| ¼ cup | fresh basil, chopped, (4 teaspoon dried) |
| 2 tablespoons | fresh oregano, chopped, (2 teaspoons dried) |
| ¼ cup | parsley, chopped |
| 1 teaspoon | fresh thyme, chopped, (1/3 teaspoon dried) |
| 1 cup | chicken stock or water |
| splash | dry white wine |
Chop tomatoes(or process in food processor). In a skillet sauté onions, garlic, celery, and carrots in oil for 5 minutes. Stir in chopped tomatoes with their reserved juices, tomato puree, and tomato paste. Cook, uncovered, over high heat for 3-4 minutes, stirring. Add sugar, salt, pepper, basil, oregano, parsley, thyme, chicken stock (or water), and wine. Bring to boil. Cover, reduce heat, and cook for 10 minutes. Uncover, cook 10 minutes longer. Taste and correct seasonings. Let simmer for about an hour.
This is a doctored up version of what I found in a cookbook somewhere. You can doctor it up some more if it suits you-Pauline Viviano.
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