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Winter Tomato Sauce

Source of Recipe


Bon Appétit, January 2006






List of Ingredients



• Two 28-ounce cans Italian-style tomatoes
  
• 1/4 cup olive oil
  
• 2 cups chopped onions
  
• 8 large fresh thyme sprigs
  
• 6 cloves garlic, peeled, quartered
  
• 4 (4-inch-long) fresh rosemary sprigs
  
• 4 large fresh basil sprigs
  
• 1 bay leaf
  
• 1 oil-packed anchovy fillet
  
• 1 tsp coarse kosher salt
  
• 1 tsp Hungarian or Spanish sweet paprika
  






Instructions



1. Using fingers, split open tomatoes; remove and discard seeds. Chop tomatoes.
   
   
2. Heat oil in heavy large saucepan over medium-high heat. Add chopped tomatoes and juices and all remaining ingredients; stir to combine. Bring to boil; reduce heat to medium and simmer, uncovered, until tomato sauce is reduced to 4 cups, stirring often, about 1 hour.
   
   
3. Remove bay leaf and any stems from herbs. Pass sauce through food mill fitted with large holes. (Alternatively, transfer sauce to processor. Using on/off turns, process to coarse purée.)
   
   Makes 4 cups.