Fulvio's 1900 Tomato Sauce
Source of Recipe
Ft Lauderdale Sun-Sentinel
Recipe Introduction
This recipe goes with Fulvio's 1900 Meatballs (see recipe)
List of Ingredients
May 28, 2009
• 2 (28-ounce) cans whole plum tomatoes, undrained (San Marzano recommended)
• 3 tablespoons olive oil
• 4 ounces pancetta, diced
• 1 medium onion, minced
• 3 large garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 1 cup dry white wine
• Kosher salt and coarse-ground black pepper, to taste
• 1 / 2 cup chopped fresh basil
Recipe
In a food processor fitted with the metal blade, puree the tomatoes with their juices, in batches, if necessary; set aside.
In a nonreactive large heavy pot, heat the oil over
medium-high heat. Saute the pancetta and onions about 2 minutes or until the onions are translucent. Add the garlic and saute another minute.
Add the tomato paste, stirring well, and simmer about 2 minutes to thicken.
Add white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the pureed tomatoes to the pot. Season with salt and pepper. Bring the mixture to a boil, reduce the heat and simmer, uncovered, stirring occasionally, about 20 minutes or until thickened slightly. Stir in the fresh basil. Makes
about 9 cups.
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