This is my Grandma’s recipe folks. It is a keeper, a real winner! Make sure you have a nice rich, dark red wine on hand for this one and treat yourself to a glass while you are making the sauce.
12 Large ( 5lbs) Fresh tomatoes – the meatier the tomato the better
1 1/2 c. firmly chopped onions ( 2 medium )
1/2 c. firmly chopped green onions
4 cloves garlic – you can add more if you like
1/2 – 1 c. finely chopped green pepper, drained
1 tsp of salt
1/2 tsp fresh ground pepper
1/4 tsp anise seed ( I add this – my mom doesn’t – my grandma did )
2 tsp chopped fresh, or 1 tsp dried oregano
1 tsp paprika
1/2 tsp chopped fresh or 1/4 tsp dried rosemary
1/2 – 1 c. rich dry red wine. A Cabernet or Merlot is good.
Start off by blanching your tomatoes in boiling water. This means boiling them for a minute or so just until the skin starts to crack, and then carefully moving the skins in a sink of ice water. This is a great trick to easily remove the skins. You will be left will a pile of skins and a big bowl of naked tomatoes.
Chop your tomatoes and set meat aside in a bowl. Some people will tell you to drain off any and all juice and seeds. Do your best to leave out what you can but don’t worry too much about this. Honestly, it is not a big deal as it will cook down. Set aside so they are ready to use.
At the same time, chop your onions, Garlic, green pepper and any fresh herbs you are adding. This will make everything easy to add. I make a point of chopping my pepper extra fine and squeezing it out over my sink. This removes as much excess water as is possible so not to water down my sauce! The green pepper can and will water down your sauce if you don’t do this.
To a large sauce pot add: oil, garlic and onions. Cook on medium high for 2 minutes. Reduce while you add in your remaining ingredients. Add tomato, pepper, spices, fresh herbs. Bring to a boil. Reduce and simmer on low for 1 Hour. Add Wine. Start with adding 1/2 c. See how you like it. If you like add a slug or two more. Don’t over do it as the sauce will take on the taste of the wine as it cooks. You can always add more 🙂 Continue to cook on low until sauce reaches desired consistency. Typically about 3- 4 hours on low for a nice thick sauce.
If you prefer a blended sauce, like I do – use a hand blender to puree. If you do not have a hand blender, you can transfer the sauce to a blender just be very careful it is not hot when you do this as you do not want to burn yourself. Add to freezer bags and store. Sauce will keep for at least 1 year. That is of course, if it lasts that long! TIP: When you are initially freezing, it works well to lay sauce flat on a cookie sheet as you see below, and then store as you like once it freezes.