Andrea’s All-Purpose, All-Natural, Thick ‘n’ Tasty Tomato Sauce
\nThe Washington Post, August 13, 2008<\/p>\n
2008 Top Tomato Recipe Contest winner<\/p>\n
* Course: Condiment
\n* Features: Meatless<\/p>\n
Summary:<\/p>\n
A bounty of overripe, bargain-priced tomatoes at her local grocery store prompted Reston resident Andrea Okwesa to come up with this recipe. The sauce is chunky and luscious, with lots of sauteed onion.<\/p>\n
Makes about 2 quarts
\nIngredients:<\/p>\n
* 1\/2 cup extra-virgin olive oil
\n* 2 large red onions, cut in half, then cut into 1\/4-inch slices
\n* 6 medium cloves garlic, minced
\n* 5 pounds very ripe, but not soft, unbruised tomatoes (vine-ripened and plum varieties or a combination), washed, cored and cut into 1\/2-inch to 1-inch chunks, with juices
\n* Leaves from 10 stems basil, stacked, rolled tightly and cut crosswise into thin strips (chiffonade)
\n* Leaves from 8 sprigs oregano, finely chopped
\n* Leaves from 8 sprigs cilantro, finely chopped
\n* Leaves from 8 sprigs marjoram, finely chopped
\n* 1 teaspoon sea salt
\n* 1 teaspoon freshly ground black pepper<\/p>\n
Directions:<\/p>\n
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until the oil shimmers.
\nAdd the onion and garlic, stirring to combine; cook for 10 to 15 minutes, stirring occasionally, until they have softened and start to caramelize.<\/p>\n
Add the tomatoes and mix well to incorporate, then add the herbs. Stir to combine, and cook for a few minutes until the mixture starts to bubble. Then reduce the heat to medium-low and cook for about 1 hour and 45 minutes, until a thick sauce has formed. When the sauce is almost done, season with salt and pepper.<\/p>\n
Transfer to containers, preferably glass, to cool, then cover and refrigerate for up to 1 week; or place in freezer-safe containers and freeze for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Andrea’s All-Purpose, All-Natural, Thick ‘n’ Tasty Tomato Sauce The Washington Post, August 13, 2008 2008 Top Tomato Recipe Contest winner * Course: Condiment * Features: Meatless Summary: A bounty of overripe, bargain-priced tomatoes at her local grocery store prompted Reston … Continue reading