Tomato sauce

Capers are also good in this sauce.


  1. 5-10 tomatoes cut in half
  2. Tomatoes canned whole
  3. Fresh garlic pressed
  4. pinches Salt and pepper
  5. Red wine
  6. Rosemary
  7. Thyme
  8. Paprika
  9. Cumin
  10. Butter
  11. Extra virgin olive oil
  12. Purified water
  13. Anchovies
  14. Onion carmelized
  15. Celery chopped
  16. pinches Brown sugar


  1. Preheat the oven to 325°. Place tomatoes on a cookie sheet with the skin side down, brush with olive oil and roast an hour or so.

  2. Open cans of whole tomatoes and pour into large kettle. Squeeze tomatoes through fingers until small. Add spices and bring to medium boil so tomatoes aren’t splattering then reduce heat to simmer. Add roasted tomatoes, garlic, and water to thin for texture. Add brown sugar pinches to sweeten.

  3. In an evenly coated with extra virgin olive oil over a low heat add celery and onions. Allow to cook until onions carmelize into nice brown color. Add anchovies and simmer over low heat five minutes or so, smashing anchovies up. Add onion and celery mixture to kettle of sauce. Add red wine vinegar, Worcestershire sauce, and red wine. Reduce over low heat. Add butter allow to cook about ten minutes more. Store in individual ice cube molds removed from molds and placed into freezer proof baggies.

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