Cristina’s Roma Tomato Sauce (“Her Personal Favorite”)
Go to COOKING “Home & Family” for today’s recipe
- 16 Roma (Italian plum) tomatoes, quartered
- 2 medium onions, one peeled and quartered and the other peeled and finely chopped, covered, and set aside in the refrigerator
- 2 small carrots, cut into four pieces
- 2 celery ribs, cut into four pieces
- ? cup extra-virgin olive oil
- 4 scallions, chopped small
- 4 tablespoons butter
- ? cup white wine
- 3 teaspoons kosher salt
- In a large saucepot, combine tomatoes, quartered onion, carrots, and celery and bring to a boil over medium-high heat.
- Lower heat to simmer, cover, leaving the lid slightly open, and simmer for 30-45 minutes or until the carrots are soft.
- Remove from heat.
- Purée the vegetables in a blender until smooth.
- Over another pot, pass the pureed sauce through a chinois or tomato strainer to remove the tomato skins and seeds. Do not use a strainer with tightly woven small mesh; the holes are too small and the resulting puree will be too liquid.
- Set aside.
- Heat a large saucepan on medium heat until warm, but not hot. Add the olive oil, finely chopped onions, scallions, and butter. Cook until the onions are translucent (5-8 minutes). Add the white wine and continue to cook, reducing by more than half. Add the puréed vegetables and salt, and mix well. Simmer over low heat for 40 minutes.