Long-Cooking Traditional Tomato Sauce
Yields 1 gallon
Tomato sauce is a mainstay of a substantial portion of Mediterranean cuisine.
2 large yellow onions
½ bulb garlic
30 fresh plum tomatoes or 4 (28-ounce) cans tomatoes
1 tablespoon olive oil
3 pounds pork bones and/or sausage
1 cup dry red wine
½ gallon water
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon dried marjoram
Fresh-cracked black peppercorns, to taste
¼–½ teaspoon red pepper flakes (optional)
2 ounces fresh grated Parmesan or Romano Cheese
Dice the onions, shallots, and garlic. Peel and dice the tomatoes.
Heat the oil to medium temperature in a large stockpot. Add the pork bones and/or sausage, onions, shallots, and garlic; lightly brown (approximately 5 to 10 minutes).
Add the tomatoes; toss with the pork mixture for approximately 5 minutes.
Add the wine, water, herbs, and spices; let simmer for 6 to 8 hours.
Adjust seasonings to taste. Remove from heat and serve as desired, topped with cheese.
A Quick Tip on Peeling Tomatoes
Heat a pot of water to boiling on the stove. Cut an X on the bottom of the tomato with the tip of a sharp knife (this facilitates the peeling). Place the tomatoes in the boiling water for 10 to 15 seconds, then immediately submerge the tomatoes in ice water. The skin will easily peel off.