smoked tomato sauce
This is a zesty tomato-based sauce that is very versatile. I use it as a foundation for everything from enchilada sauce to spaghetti sauce. I make lots of it when tomatoes are at their peek in the summer, to freeze for the winter when I want the taste of fresh tomatoes.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
Makes 4 Cups
Ingredients
- 1 tablespoon olive oil
- 10 cloves garlic
- 1/2 cup diced sweet onion
- 1/2 cup dry white wine
- 1 can (8-ounces) crushed tomatoes
- 1 can (14-ounces)whole peeled tomatoes
- 1 tablespoon tomato paste
- 1/2 cup water
- 1 cup smoked tomatoes or canned fire roasted tomatoes
- 1 1/2 teaspoons minced fresh oregano
- 1/2 cup chpped fresh basil
- 1/2 teaspoon minced fresh thyme
- 1 1/2 teaspoons sea salt
- 1/4 tablespoon fresh ground black pepper
- 1 tablespoon + 1 1/2 teaspoons sugar
How To Make smoked tomato sauce
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Step 1In a heavy stock pot, combine the olive oil, garlic, and onion over medium heat and sauté for about 5 minutes, or until onion is translucent.
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Step 2Add the wine and turn the heat to high, cooking for 2 minutes.
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Step 3Add the crushed tomatoes, whole peeled tomatoes, tomato puree, tomato paste, smoked tomatoes, water, oregano, basil, thyme, salt, pepper and sugar and bring to a boil.
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Step 4Reduce heat to low and simmer, uncovered for 30 minutes or until the mixture is reduced by one-fourth.
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Step 5Remove from heat and puree in a food processor or blender. Do this in batches.
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Step 6'serve immediately or cool and refrigerate in an airtight container for up to 14 days.
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Step 7This sauce can be frozen.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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