Broiled Tomato Sauce

Ingredients

3 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/8 cup sugar
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil

1 Bay Leaf
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
1/2 cup white wine
Kosher salt and black pepper, to taste

Cooking Directions

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, basil and bay leaf to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency (25 – 40 minutes).

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a stock pot over low heat. Sweat the mire poix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes to the roasting pan, mix in.

Place pot on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pot from the broiler. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Remove bay leaf. Add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

To make this a meat sauce, add 1 pound of ground beef (I like to grind my own in a food processor).

Cooking Notes

You could also cook this in a non-reactive roasting pan, then when you pull it out of the oven, deglaze it over 2 burners.

Also, you can try other oils, different types of onion, different types of red wine vinegar, different types of tomatoes (like diced or crushed).

Also, when you remove the pot or pan from the oven, it is very hot. Use pot holders to move it around or you'll burn your fingers (I know, I did it).

Sometimes I used diced tomatoes. It is harder (if not impossible) to get all of the seeds, but the uniformity of the tomatoes makes for a better consistency.

Also, there are other spices you can add to the sauce, depending on how you want to put your own flavorings. I sometimes add celery seed, dill, tarragon and others. I'm really not sure if those add anything or not -- I don't add enough to make the taste noticeable, and each of those are pretty mild, but I like the idea of being able to add extras just to see if there is a flavor difference.

Don't forget to salt and pepper the sauce - the last step. I often forget to add the salt.

You can add Parmesan cheese and fresh basil if you like. Also, I like to add garlic salt to mine. Serve with fresh garlic bread, and put over any pasta you desire.