Italian Tomato Sauce
Source of Recipe
Martha Stewart's TV Show - Mark Strausman
List of Ingredients
TRADITIONAL ITALIAN TOMATO SAUCE
Makes about 9 cups
If you are preparing this recipe in August or September, use fresh plum tomatoes, because they will be at the height of their season. Cut them into large pieces, and run them through the food mill just as you would canned tomatoes. Slow cooking will allow the skin to melt into the sauce. For canned tomatoes, Mark likes to use Italian plum tomatoes from the San Marzano Valley.
4 twenty-eight-ounce cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon crushed red pepper flakes
1 cup Chianti or dry red wine
1 tablespoon dried oregano
8 leaves fresh basil
Coarse salt to taste
Freshly ground pepper to taste
Puree the tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat the olive oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While the oil is sizzling, slowly add half of the pureed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add the oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add the basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container or in the freezer for 1 month.
SPECIAL THANKS
Mark Strausman
Owner and chef
Campagna
24 East 21st Street
New York, NY 10010
212-460-0900
Recipe
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