Ingredients for Sicilian Tomato Sauce
- 1/4 C olive oil
- 4 cloves if garlic
- 1 medium yellow onion, finely chopped
- 20 C peeled, cored and chopped ripe fresh tomatoes
- 1/4 C chopped parsley
- 1/2 C dry white wine
- 1 C chicken or vegetable stock
- 1 t marjoram
- 1 t dried rosemary
- 6 T butter
- Salt and pepper to taste
Also, ask at your local farmer’s market. Sometimes they will give you a deal on “uglies” that don’t look great for selling, but are perfect for sauce-making where it doesn’t matter.
Heat an 8- to 10-quart heavy-bottom pot and add the oil, onion and garlic. Sauté until the onion is translucent, about 10 minutes.
Add the remaining ingredients, except the butter, salt and pepper. Bring to a simmer and gently cook, uncovered, for 4 – 5 hours, stirring from time to time.
Add salt and pepper to taste. Stir in the butter to finish. Makes about 20 – 24 cups.
- Tortellini (or any pasta) with Tomato Cream Sauce
- Pizza Sauce (French Bread Pizzas)
- Spaghetti Sauce with Sausage
- Baked Gnocchi with Sicilian Sauce and Mozzarella
I was reluctant, too, at first, but here’s how to go about canning your fresh Sicilian Tomato Sauce. We try to put away about 20 pints (2 cuppers) and 15 half pints (1 cuppers) in the fall and it usually lasts us until July of the following year. I also find homemade canned sauces and relishes make great gifts!
Score each tomato crisscross and immerse it in boiling water for just a second. Let the tomato cool briefly then pull the skin away from the corners where you scored it. (They will often be pulling away from the tomato already.) Gradually pull all of the skin from the tomato. I think you will find this chore worth the trouble. It is especially important when you are using tomatoes from the farmer’s market or homegrown, as they can get very tough when cooked.