Tomato Sauce #1

All tomato sauces are not created equally!  We make several different versions. 

This is our favorite to use as a topping for Cabbage Rolls (see recipe this blog).

Ingredients

28 oz. can of crushed tomatoes (no salt added)

14 ½ oz. can of diced tomatoes (no salt added)

3 tbl. olive oil

½ large onion, chopped

½ bell pepper, chopped (about 1 cup)

2 large cloves of garlic, crushed

pinch of brown sugar

/8 tsp. sea salt

Note:  We use all fresh herbs.  If using dried, cut the quantities in half.

½ tbl. fresh basil, chopped

1/8 tsp. fresh Thyme, chopped

½ tbl. fresh Marjoram, chopped

½ tbl. fresh Oregano, chopped

1 tbl. fresh Parsley, chopped

½ tsp. fresh Sage, chopped

2 whole Bay leaves

1 large sprig fresh Rosemary

3 fresh fennel fronds (or 1 tsp. crushed Fennel seed)

1¼ cup red wine

Directions

·         In a large Dutch oven, heat oil over medium-low until hot

·         add onions, bell pepper, garlic, brown sugar, salt, and all of the herbs except the Rosemary, Fennel, and Bay leaves

·         Cook for about 10-12 minutes, stirring occassionally

·         Add the red wine and cook another minute or so, then add the tomatoes

·         Swish about a cup of water in the tomato cans and add to the sauce

·         Add the Rosemary sprig to the sauce (will be pulled out later) and bring to a slow simmer

·         Add the Fennel and Bay leaves, simmer another 5 minutes, stirring occasionally

·         Remove the Rosemary sprig and discard

·         Loosely cover the pot (allow to vent) and simmer slowly, about 1 ½ hours, stirring often

·         After about 30 minutes, remove the Fennel fronds (no need if using crushed Fennel seed).  If sauce gets too thick, just add a little water.

·         Remove the Bay leaves (have fun finding them!  J )

·         Remove from heat and set aside until ready to use.