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Old February 1, 2006   #2
coronabarb
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Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
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Grilled Tomato Sauce
From Steven Raichlen

Makes about 3 1/2 cups.

5 ripe tomatoes 2# total, cut in half crosswise, and stem ends removed
1 medium onion, peeled, quartered
1 rib celery
4 cloves garlic, peeled, skewered on wooden toothpick
3 Tbs. extra virgin olive oil
1 tsp. oregano
1/2 tsp. hot pepper flakes
1 bay leaf
6 fresh basil leaves
coarse salt
freshly ground black pepper
1/4 to 3/4 cup chicken stock, vegetable stock or water

Cook tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. Transfer grilled vegetables and let cool.

Finely chop onions, celery and garlic by hand or in a food processor. Heat olive oil in large sauce pan over medium heat. Add chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes.

Coarsely puree tomatoes and juices with basil in a food processor. Add tomato mixture to saucepan, with vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored, 8-10 minutes. Season with salt and black pepper to taste. Sauce should be thick but pourable. If too thick, add a little stock or water. Remove and discard the bay leaf.

Sauce can be refrigerated, covered up to 4 days, or frozen for up to 2 months.
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