Tomato Sauce

This recipe uses canned whole tomatoes and their juice in three parts; the juice is reduced, a mirepoix is used as a base for the tomatoes, and the results are blended.
(From Canned Tomatoes)

The Reduction:

  • liquid from a tomato can, 2 cans whole peeled
  • sherry vinegar, 1/4 cup
  • sugar, 1/4 cup 
  • red pepper flakes, 1/4  teaspoon
  • dried oregano, 1 teaspoon 
  • dried basil, 1 teaspoon 
Drain two large cans of whole peeled tomatoes into a sauce pan. Squeeze the  tomatoes gently over the pot, and set aside. To this sauce add the spices, sugar and vinegar. Reduce until it becomes a medium syrup - about half the original volume. 

If you are sensitive to pepper, reduce to 1/8.  Feel free to add up to a teaspoon if you like it warmer.

While this is reducing, start the mirepoix

The Mirepoix:

  • Olive oil, cover the bottom of the pan
  • Carrot, 1
  • Celery, 1
  • Onion, 1
  • Garlic, 4 cloves
In  a large oven proof pan or roasting pan, add the minced carrot. After a couple min, add the rest and sweat for 20 min (very low heat)

Seed the tomatoes, and check the reduction. 

The Broil:

  • Tomatoes
  • Capers
Add the seeded tomatoes and capers.  Put the pan under the broiler at about half height. Stir every few minutes for 15-20 min. The goal is to slightly caramelize the tomatoes. If things start to burn, lower the pan.

Check the  reduction. It should be finished. When it is, remove from heat

De-glaze and Blend

  • White wine, 1/4 - 1/2 cup
Put the pan on the stove. Add enough wine to cover the bottom of the pan and scrape the bottom somewhat. Cook for 3 min or so. 

Pour into a Pot (or blender) add the reduction. Mash with a potato masher, or blend if a smooth sauce is needed.

2 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
2 ounces olive oil
4 cloves garlic, minced
1 onion
1 carrot
1 stalk celery
3 tablespoons capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste