The very last summer tomatoes are making their way to the market. These stragglers are the symbol for seasonal change; vibrant summer stone fruits turn into thick skinned winter squashes and bright green and yellow vegetables become muted and earth toned. In an effort to preserve the very best the season has to offer, we make tomato sauce. This ubiquitous red sauce can be used in soups, pasta dishes, casseroles and much more. I suggest making an extra large batch so that you can savor the flavors of sunshine in the dead of winter.
Tomato Sauce
Recipe from Food Wishes
Ingredients:
28 oz. whole peeled plum tomatoes (the original recipe uses canned San Marzano tomatoes)
1/4 cup olive oil
1 onion, diced
1 rib celery, fine dice
4 cloves garlic, finely minced
1 teaspoon salt
2 teaspoon sugar
1/2 teaspoon dried Italian herbs
pinch of red pepper flakes
1 teaspoon anchovy paste
1 teaspoon white wine vinegar
1 tablespoon tomato paste
2 tablespoons chopped Italian parsley
water as needed
For full recipe instructions, watch the video below.
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