Slow-cooking Traditional Tomato Sauce

Name: Slow-cooking Traditional Tomato Sauce
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 jar tomato sauce
Ingredients: 2 -3 lbs plum tomatoes, cored and cut into pieces (if they're watery, you will want more); 1 clove garlic; 1 stalk celery; 1 small carrot; 1/4 medium onion; 1 bunch parsley; 1 fresh hot pepper, seeds discarded; olive oil; salt and pepper; 1/2 teaspoon sugar; 1 bunch basil

Submitted by Sackville

"A traditional tomato sauce that takes a bit of time to reach its best flavour."

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Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 1 jar tomato sauce

ingredients

2 -3 lbs plum tomatoes, cored and cut into pieces (if they're watery, you will want more)
1 clove garlic
1 stalk celery
1 small carrot
¹⁄₄ medium onion
1 bunch parsley
1 fresh hot pepper, seeds discarded
olive oil
salt and pepper
¹⁄₂ teaspoon sugar
1 bunch basil

directions

Begin by mincing the onion, garlic, celery, carrot, red pepper, and parsley.
Sauté them in a quarter cup of olive oil.
Meanwhile, core and cut up the tomatoes.
As soon as the onion has turned translucent, add the tomatoes and a teaspoon or so of salt to the pot and reduce the heat to a simmer.
Cover and continue cooking, stirring occasionally, till the tomatoes begin to fall apart.
Once the tomatoes are cooked, crank the mixture through a food mill, discarding the skins and seeds.
You could also puree the sauce in a food processor.
If you do, you may want to add a half teaspoon of sugar to counter the tartness of the tomato skins.
In either case, check the seasoning and return the sauce to the heat until it has thickened and a drop put on a plate no longer gives off a huge watery halo (depending on how watery the sauce was to begin with, this can take up to an hour).
When the sauce is done, stir in the basil leaves and turn off the heat.
Transfer the sauce at once to clean jars, sealing each from the air by pouring a thin layer of olive oil over the sauce.
Screw the lids onto the jars, and once they have cooled, refrigerate them.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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