Ingredients
10 ripe tomatoes
2 tablespoons butter
2 tablespoons olive oil
2 small carrots, chopped
1 onion, chopped
1 small green bell pepper, chopped
4 cloves garlic, minced
¼ cup Burgundy wine
¼ cup chopped fresh basil
¼ teaspoon Italian seasoning
2 stalks celery
1 bay leaf
2 tablespoons tomato paste
Preparation
Step 1
Gather the ingredients.
Step 2
Bring a large pot of water to a boil. Prepare a large bowl of ice water.
Step 3
Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
Step 4
Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
Step 5
Remove peels, squeeze out seeds and chop 8 tomatoes.
Step 6
Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
Step 7
Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
Step 8
Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
Step 9
Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.
©allrecipes