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Stacy Coltrin's home made home grown Tomato Sauce
I grow my own tomatoes, garlic, basil and rosemary so I can create the freshest most tasteful mouth watering sauces in the world, when I am not cooking I am creating wrought iron art for my e store at www.SantaFeWroughtIron.Etsy.com, in fact when I sell a piece of work I include one of my favorite receipes as a thank you. People just love it. All in all, cooking to me is like breathing, just try to stop breathing. I am in my element with a class of wine and the stove going full speed ahead. Life is good, Enjoy. Ingredients
- 4-6 pounds of fresh picked tomatoes depending on size
- cut small, seeded and peeled. 1 Tbls salt adjust to taste
- 4 qts of tomatoe puree 1/2 cup olive oil
- 4 qts of home made chicken broth 2 cups red wine cabernet
- 8 stalks of celery minced 1 cup romano ground up
- 6 yellow onions minced sometimes I add sugar to taste
- 2 Tbls fresh oregano The sauce will self thicken
- 2 tsp. fresh rosemary with the cooking time!
- 8 bay leaves
- 4 Tbls fresh basil
- 1/2 cup minced fresh garlic garlic will mellow with cooking.
- 2 Tbls. black ground pepper
Directions
- Combine tomatoes and puree in large 4 gallon pot, add chicken broth, celery and onions, all the herbs, garlic, pepper, salt and olive oil. Bring all the incredients to a boil, then simmer on med heat for 2 full days, keep mixing from time to time. Add additional chicken broth as sauce simmers. I add the cheese last day. The secrete is the 2 days- a full 48 hours of cooking, at night I set the stove on low to keep sauce warm at night, I usually take sauce off the 3rd morning. I freeze the sauce in pint containers. The sauce is so good I use it for my spaghetti sauce, veal parmesan, meat balls and pizza sauce. It has become a staple in my home.
- I love to include a drop of my pesto sauce on top of my spaghetti.
- Enjoy yourself! Divertiti!
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