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 LORENZO'S PASTA SAUCE

INGREDIENTS:   
  • 10 pounds Roma tomatoes, peeled, seeded and chopped 
  • 4-6 Tbs.extra-virgin olive oil  (We recommend Manfredi Barbera & Figli S.p.A )
  • 1 large yellow onion (about 1 cup)
  • 5 cloves garlic
  • 3/4 to 1 cup chopped celery
  • 3/4 to 1 cup carrots, peeled and chopped
  • 1/2 red bell pepper, stemmed, seeded and chopped
  • 1 Tbs. kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tsp. Italian seasoning 
  • 1 1/2 tsp. dried oregano 
  • 1 bay leaf 
  • 1/2 tsp. dried thyme
  • 1/2 tsp. crushed red pepper flakes (optional) 
  • 1 1/2 Tbs. light brown sugar, or to taste 
  • 1/2 to 3/4 cup red wine 
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped basil leaves
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

 


Source: Rabbi Alan Ira Silver


!בתיאבון


 

 

 

 
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