Sweet Tomato Sauce |
Ripe tomatoes are naturally sweet. The only reason to add sugar is to mask the flavor of unripe or poor-quality tomatoes. Try this sauce with meaty, summer-ripe tomatoes and see what I mean.
Serve with a fresh egg pasta such as fettuccine or with potato gnocchi.
Makes 4 cups
Ingredients
- 5 pounds ripe plum tomatoes
- 2 medium carrots, coarsely chopped
- 1 large red onion, coarsely chopped
- Salt
- Extra-virgin olive oil
- 6 fresh basil leaves, torn into bits
Directions
- Bring a large pot of water to a boil. Add a few of the tomatoes and cook for 30 seconds. Remove with a slotted spoon and let cool. Repeat with the remaining tomatoes.
- Peel the tomatoes, then cut them in half lengthwise and gently squeeze out the seeds and juice. Coarsely chop the tomatoes.
- Combine the tomatoes, carrots, and onion in a large slow cooker. Add a pinch of salt. Cover and cook on low for 6 hours or on high for 3 hours, or until the vegetables are tender.
- Let the sauce cool slightly. Puree it in a food processor or blender. Taste for seasoning. This sauce keeps well in the refrigerator for up to 3 days or in the freezer for up to 6 months. Just before serving, reheat gently, if needed. Stir in the olive oil and basil.
Recipe excerpted from The Italian Slow Cooker by Michele Scicolone. Copyright © 2010 by Houghton Mifflin Harcourt. Reprinted with permission of Houghton Mifflin Harcourt.
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