By request:
* Exported from MasterCook *
Harry's Tomato Sauce
Recipe By :Harry Demidavicius
Serving Size : 10 Preparation Time :2:15
Categories : food processor sauces-gravies
Amount Measure Ingredient -- Preparation Method
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1 large carrot -- cut in large chunks
1 stalk celery -- cut in large chunks
1 medium onion -- cut in large chunks
1 clove garlic
1/4 cup olive oil
1 tablespoon dried oregano
1/4 teaspoon ground fennel -- (Damsel's addition)
28 ounces Italian tomatoes -- crushed
1 cup dry red wine
1/4 cup fresh parsley -- minced
1. Blend the carrot, celery, onion, garlic, oil, and oregano in a food
processor until emulsified.
2. Empty the tomatoes into a large saucepan on medium heat and mash
them. Stir in the vegetable mixture. The resulting blend should be
quite thick & look reddish with traces of green & yellow visible. When
it starts to bubble turn down the heat & simmer uncovered for about
90 minutes, stirring occasionally, until it has reduced & blended into
a sauce.
3. Add in the wine and continue to simmer for a few more minutes. Stir
in the parsley simmer for 5 more minutes. Taste and adjust seasonings
and remove from heat.
4. The sauce may now be served over pasta or stored in the
refrigerator in tightly capped 28 ounce jars.
Cuisine:
"Italian"
Source:
"rec.food.cooking"
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Per Serving (excluding unknown items): 90 Calories; 6g Fat (64.7%
calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1
Fat.
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