AuthorRickFresh and delicious. Great over fresh pasta!
[cooked-sharing]
Fill a large bowl of iced water and set aside.
Bring a pot of water to a boil.
Cut an X on one side of each of the tomatoes.
Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
Remove with slotted spoon and place in ice bath.
Let rest until cool enough to handle, then remove peel and squeeze out seeds.
Chop 8 of the 10 peeled tomatoes and puree in blender or food processor.
Chop remaining 2 tomatoes and set aside.
Chop onions, bell peppers and carrots into 1/4" pieces
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften 5 minutes
Pour in pureed tomatoes.
Stir in chopped tomato, basil, Italian seasoning and wine.
Place bay leaf and whole celery stalks in pot.
Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
Stir in tomato paste and simmer an additional 2 hours.
Discard bay leaf and celery and serve.
Ingredients
Directions
Fill a large bowl of iced water and set aside.
Bring a pot of water to a boil.
Cut an X on one side of each of the tomatoes.
Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
Remove with slotted spoon and place in ice bath.
Let rest until cool enough to handle, then remove peel and squeeze out seeds.
Chop 8 of the 10 peeled tomatoes and puree in blender or food processor.
Chop remaining 2 tomatoes and set aside.
Chop onions, bell peppers and carrots into 1/4" pieces
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften 5 minutes
Pour in pureed tomatoes.
Stir in chopped tomato, basil, Italian seasoning and wine.
Place bay leaf and whole celery stalks in pot.
Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
Stir in tomato paste and simmer an additional 2 hours.
Discard bay leaf and celery and serve.