Recipe
Fresh Tomato Sauce
Ingredients
- 1/2 cup olive oil
- 1 medium yellow onion, cut into small dice
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup vermouth or dry white wine
- 3 pounds heirloom tomatoes, stemmed, cored and roughly chopped
- 1 bay leaf
- 1/4 cup chopped fresh basil leaves
- 1 teaspoon chopped fresh oregano leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons heavy cream
- 2 tablespoons finely grated Parmigiano-Reggiano cheese
Directions
- Set a multi-cooker to the "white rice" program and add the olive oil. *(see note below) When it is hot, add the onion, garlic and crushed red pepper. Cook, stirring occasionally, until the onion is soft and has begun to caramelize, 6 to 8 minutes. Add the vermouth and cook until it is reduced by half, 3 to 4 minutes. Add the tomatoes, bay leaf, basil, oregano, and thyme. Close the lid and bring the sauce to a simmer. Cook until the tomatoes have melted into the sauce and it has thickened, about 1 hour.
- Remove the bay leaf, mix in the heavy cream and Parmesan, and turn off the multi-cooker. The sauce can be left slightly chunky or it can be pureed in a blender until smooth. The sauce can be used immediately, refrigerated for up to 2 weeks, or frozen for up to 3 months. *Note: If you do not own a multi-cooker, this sauce can be cooked on the stove top in a heavy-bottomed nonreactive saucepan. Times may need to be adjusted slightly.
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