Best Rich Winter Tomato Sauce Recipes

Winter Tomato Sauce image

Yield Makes 4 cups

Number Of Ingredients 11

2 28-ounce cans whole Italian-style tomatoes
1/4 cup olive oil
2 cups chopped onions
8 large fresh thyme sprigs
6 garlic cloves, peeled, quartered
4 4-inch-long fresh rosemary sprigs
4 large fresh basil sprigs
1 bay leaf
1 oil-packed anchovy fillet
1 teaspoon coarse kosher salt
1 teaspoon Hungarian or Spanish sweet paprika

Steps:

Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes; reserve juice. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and reserved juice and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer uncovered until sauce is reduced to 4 cups, stirring often, about 1 hour.
Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. Alternately, transfer to processor. Using on/off turns, process to coarse puree.

Winter Tomato Sauce image

Yield Makes 6 cups

Number Of Ingredients 11

1 1/2 cups finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 large garlic cloves, minced
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
1 bay leaf
3 tablespoons olive oil
2/3 cup dry red wine
3 tablespoons tomato paste
two 28- to 32-ounce cans whole Italian tomatoes, drained, reserving juice, and chopped

Steps:

In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, oregano, bay leaf, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened and add wine. Boil wine until most is evaporated and stir in tomato paste and tomatoes with reserved juice.
Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled.