I made this tomato sauce the other day as we have an excess of tomato’s in our garden. Pasquale cooks his over a fire. I did not – I used the stove. I did stick to the recipe and cooking time, that was an exception for me as I can’t help adding a bit of this and a bit of that. Staying with his recipe proved to be the only way. It smelt fantastic while cooking and taste is what I have been looking for a long time. I did the separation of skin and pulp with a colander with big holes. I just swished it around till only the skins were left in the colander.
Any way if you want the real thing you should try it. It is time-consuming I have to admit but the taste was ‘excelento’
In a large dutch oven, saute onion, carrots, garlic and red pepper. Season with salt, pepper and red pepper flakes. Cook for 3-4 minutes.
Stir in ¼ cup marsala wine, tomatoes and broth and more salt, pepper and red pepper flakes. Bring to a boil. Once it’s come to a boil, reduce heat and let simmer for 5-7 minutes.
Remove from heat and ladle into a blender. Blend on low until smooth. (I blended in two batches and made sure to leave the top part of the lid off to allow steam to escape.)
Return to pot and stir in sugar and baking soda over medium heat. Stir until all of the bubbles are gone.
Stir in the remainder marsala and heavy cream. Remove from heat and let cool slightly before serving.
Serve with sour cream, cheese, basil and crouton if desired.
Ingredients: 6 oz can tomato paste 1/4 cup honey (or agave) 1/2 cup white vinegar 1/4 cup water 3/4 tsp salt 1/4 tsp onion powder 1/8 tsp garlic powder
Directions:
Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.
When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool. Chill and store refrigerated in a covered container.
