Alton Brown's Pantry Friendly Tomato Sauce

My daughter and son-in-law have a wonderful garden.  I think they grow everything that can be grown in the Northwest!  Not really, but close!  They have beautiful raised beds as well as an area near their fence in which they cultivate berries, grapes, rhubarb, and artichokes, to name a few.  They are even hosting two bee hives that were very active on the sunny days of my recent visit.

They discovered this wonderful tomato sauce that enables them to use up an abundance of fresh tomatoes.  I love the addition of the sherry vinegar, capers and the red pepper flakes in this sauce.  I loved every bite!

Alton Brown's Pantry Friendly Tomato Sauce

2 (28 ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 tsp red pepper flakes
1 tsp dried oregano
1 tsp dried basil
1 onion, chopped
1 carrot, chopped
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 Tbsp capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste

In a sieve over a medium non-reactive sauce pot, strain the tomatoes of their juice into the sauce pot.  Add the sherry vinegar, sugar, red pepper flakes, oregano,  and basil to the tomato juice.  Stir and cook over high heat.  Once bubbles begin to form on the surface, reduce to a simmer.  Allow liquid to reduce by 1.2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed.  Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive  oil and garlic in a non-reactive roasting pan over low heat.  Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes.  Add the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack  of the oven and broil for 15 to 20 minutes, stirring every 5 minutes.  Tomatoes should start to brown slightly on edges with light caramelization.  Remove the pan from the broiler.  Place the pan over two burners on the stove.  Add the white wine to the tomatoes and cook for 2 to 3 minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes.  Blend  to desired consistency and adjust seasoning.

PRINTABLE RECIPE

I think mixing up a big pot of sauce and then freezing it is a great idea for those days that I am just too beat to spend a lot of time in the kitchen....in fact, I think it is time for me to mix up some meatballs to add to the freezer, too!

I am participating in On the Menu Monday hosted by Yvonne at Stone Gable.