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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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| INGREDIENTS: |
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10 pounds Roma tomatoes, peeled,
seeded and chopped
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4-6 Tbs.extra-virgin olive oil
(We recommend Manfredi Barbera
& Figli S.p.A )
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1 large yellow onion (about 1
cup)
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5 cloves garlic
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3/4 to 1 cup chopped celery
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3/4 to 1 cup carrots, peeled and
chopped
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1/2 red bell pepper, stemmed,
seeded and chopped
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1 Tbs. kosher salt, or to taste
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1/2 teaspoon freshly ground black
pepper
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1 1/2 tsp. Italian seasoning
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1 1/2 tsp. dried oregano
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1 bay leaf
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1/2 tsp. dried thyme
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1/2 tsp. crushed red pepper
flakes (optional)
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1 1/2 Tbs. light brown sugar, or
to taste
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1/2 to 3/4 cup red wine
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1/2 cup chopped flat-leaf parsley
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1/2 cup chopped basil leaves
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| INSTRUCTIONS: |
- In a large
pot on medium heat, cook the peeled and seeded
tomato pulp, stirring frequently, until it reaches a
thick, pureed consistency, about 45 minutes to 1
hour. (If put through a tomato squeezer, as
mentioned in the story, the tomatoes will take 2
hours to reach the desired consistency, as they
retain more water than when processed by hand.)
- Meanwhile, in
a large pot on medium-high heat, heat the olive oil.
- Add the onion
and cook for 5 minutes or until it is golden.
- Add the
garlic and cook for 1 minute, being careful not to
burn it.
- Add the
celery, carrots and bell pepper and cook for 10 to
15 minutes, stirring occasionally.
- Pour the
tomato puree into the pot with vegetables.
- Add the salt
to taste, pepper, Italian seasoning, oregano, bay
leaf, thyme and the crushed red pepper flakes, if
desired. Adjust the heat to medium-low or keep at a
slow simmer and cook for 30 minutes to 1 hour.
- Taste and
adjust seasonings as necessary; add the light brown
sugar in teaspoon increments, stirring and tasting
after 10 minutes each time so that the flavors can
meld.
- Cook the
sauce uncovered for 2 to 3 hours at a slow simmer,
tasting and stirring every 30 minutes.
- Adjust
seasonings as necessary.
- About 30
minutes before serving or preparing to can this
sauce, add the red wine, parsley and basil, being
careful not to overcook the last 3 ingredients as
they may turn bitter.
- At this
point, the sauce is ready to serve or store as
needed.
CHEF'S NOTE: To peel and seed
tomatoes, score the bottom of each one with an X and
remove the stem, cutting only the skin and not into the
meat of the tomato. Bring a pot of water to a boil, and
have ready a bowl of ice water. When the water boils,
add the tomatoes and remove after 15 seconds with a
skimmer or slotted spoon. Immediately plunge into the
ice water to stop the cooking. When cool, drain on a
perforated rack or in a colander. Peel away the skin
from each tomato and discard. Cut the tomatoes into
halves. Remove the seeds.
YIELD: 20 cups
Time: 3-6 hours
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| Source: Rabbi
Alan Ira Silver |
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!בתיאבון
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KOSHER DELIGHT MAGAZINE
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