SCE: Patsy's Tomato Sauce
Source of Recipe
"Patsy's Cookbook" by Sal J. Scognamillo
* Exported from MasterCook *
Patsy's Tomato Sauce
Recipe By : Sal J. Scognamillo
Serving Size : 0 Preparation Time :0:00
Categories : Italian, Restaurant, Sauces, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds ripe plum tomatoes
-- (up to 5 pounds)
1/4 cup olive oil
1 small yellow onion -- minced
-- (about 1/3 cup)
3 garlic cloves -- quartered
1 ounce Merlot or
-- (other dry red wine)
2 bay leaves
salt -- to taste
black pepper -- freshly ground
2 tablespoons tomato paste (optional)
1/4 cup fresh basil -- chopped
1 tablespoon fresh flat-leaf parsley -- chopped
Bring a large pot of water to a boil. Remove the stem core from each of the tomatoes, and cut an X on the bottoms. Add the tomatoes to the boiling water and cook for 2 minutes. Drain and allow to cool, then remove the skins, coarsely chop, and set aside.
Heat the oil in a large saucepan over medium flame and saute the onion and garlic until soft and golden, about 3 minutes. Add the wine and tomatoes (with their juices), increase the heat to high, and bring to a boil. Add the bay leaves, reduce the heat to low, and simmer, covered, for 35 minutes, stirring occasionally. Remove and discard the bay leaves and continue to simmer for 25 minutes. Season with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes. Remove and discard the garlic.
Judi's note: The author states that this is the sauce that his grandmother, Concetta, made for the entire family for Monday night dinner when Patsy's was closed on Mondays. Now the restaurant is open 7 days a week. Serve this with Timballo Di Maccheroni Alla Patsy's (Patsy's Timballo -- see separate recipe).
Cuisine:
"Italian"
Source:
"Patsy's Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
Yield:
"7 cups"
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