Making tomato sauce at home is not difficult and it is much healthier than the preservative-packed jar or can sauce. I challenge you to try making it at home and taste the difference yourself!
This recipe is similar to the Basic Tomato Sauce, but add more flavor. I use this in many of my Italian inspired dishes, but I’ll also say I’ve caught family members eating it chilled with nacho chips!
In a large pot, bring water to a boil. While waiting for the water to boil, prepare an ice bath.
Core the stems from the tomatoes, then cut a "X" in the bottom of the tomato (do not cut too deep).
Working with a few tomatoes at a time, place them in the boiling water. Blanch the tomato for about 45-60 seconds. The skin will start to wrinkle, once that occurs, lift the tomatoes out and place in into the ice water. It's best to use a slotted spoon for this, as you will want to avoid adding boiling water to the ice bath.
Once the tomatoes have cooled in the ice bath, remove the skins from the tomatoes, then transfer them to the food processor.
Roughly chop the tomatoes by pulsing the food processor. Pulse 4-5 times for a chunky sauce or process 30-60 (or longer) seconds for a smooth sauce.
Caramelize the shallots in a non-stick pan.
Process the mushrooms in the food processor pulsing 4 or 5 times on low.
Transfer the processed sauce to a pot, add salt, pepper, wine, shallots, mushroom, and garlic to pot. Simmer over medium heat for 30 - 90 minutes. Stir occasionally so that the bottom does not burn.
In the last 10 min of cooking add the fresh oregano and fresh basil.
At this point the sauce is done, if the sauce is not smooth enough for your taste, you can always process or blend it until it reaches your desired smoothness.
Creamy Cucumber Soup
Traditionally, soup is hot and eaten on a cold winter day or a blustery spring afternoon, but today I am