TOMATO SAUCE FROM CANNED TOMATOES

Tomato Sauce from Canned Tomatoes image

Provided by dloyer4

Categories Sauces

Time 1h40m

Yield 1-1 1/2 quarts, 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

Drain tomatoes, reserving the liquid.
Place the reserved liquid in a non-reactive pot. Add the sherry vinegar, sugar, red pepper flakes, oregano and basil to the tomato juice. Cook over high heat until the tomato juice starts to boil. Reduce heat and simmer until mixture is reduced by half or until the liquid thickens to the consistency of a light syrup.
Chop carrot, celery and onion into 1/2 inch pieces and combine with garlic and oil in a non-reactive roasting pan over low heat. Sweat the vegetables until the onion is translucent and the carrots are tender (15-20 minutes).
Remove the seeds from the tomatoes and add the seeded tomatoes, along with the capers, to the roasting pan.
Place the pan in the center rack of the oven and broil for 15-20 minutes, stirring every 5 minutes, until the tomatoes start to brown slightly around the edges. Remove the pan from the oven, add the white wine and cook over medium heat for 2-3 minutes, scraping the bottom to deglaze the pan.
Add the tomato juice to the tomatoes and blend to the desired thickness in a blender or with a stick blender.
Add salt and pepper to taste.

Nutrition Facts : Calories 293.9, Fat 14.9, SaturatedFat 2.1, Sodium 725, Carbohydrate 35.3, Fiber 5.1, Sugar 25.2, Protein 4.1