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Sugar Free Tomato Sauce
2 28 oz cans chopped tomatoes
1 med. onion, chopped
2 lg. cloves garlic, chopped
1 bulb fennel, chopped
3 tablespoon small capers, rinsed & drained
1/4 cup red wine
1 tsp dried oregano
1 tablespoon dried basil
salt
olive oil
Strain the tomatoes, reserving the liquid in a separate bowl. Sauté onions and garlic gently until transparent. Into a large pot place tomatoes, onion, garlic, fennel, capers, wine, oregano & basil. Bring to a boil. Lower the heat and simmer with the lid askew for 1 hour.
Place the reserved tomato liquid into a heavy sauce pot and bring to a boil. Continue to boil about 5 mins. until quantity is reduced by half. Add the reduced liquid to the tomato sauce, stir well. Add salt to taste and add more oregano or basil if you want to. Using a large spoon crush the tomatoes against the side of the pot to break them up a bit more. Continue to simmer another 1/2 hour.
Remove from heat and allow to cool a bit.
In a food processor or blender puree to the desired consistency.
Freeze what you don't use for later.
The fennel cuts the acidity of tomatoes.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
