01/23/2024
MY BELOVED GRANDMOTHER'S ALL-USE RED SAUCE FROM SCRATCH!
10-12 tomatoes (i prefer roma and off the vine for sauces)
2 tbsp salt
whole entire garlic clove
1 red onion
3 celery stalks
2 carrots
2 boxes of chicken or veggie stock
put an X mark on the top and botton of every tomato - not too deep, since you'll be wanting to peel the skins off the tomato upon beginning the actual cooking/simmering. put on a pan, drizzle tomatoes with olive oil. cut the remaining veggies and put aside.
roast tomatoes at 300 degrees Fahrenheit for about 45 minutes, or until the skins are crackling off. let them cool down before peeling the skins off. discard skins. you're not gonna use them for anything.
saute all veggies in a stockpot with olive oil and butter until everything has proceeded to come down into almost mush. you'll add two cups of stock and let simmer. put any additional spices in this stock for added flavor.
puree/blend tomatoes in a blender or using a hand immersion blender (you can find them for really cheap at bed bath & beyond, its so worth it for pureeing if you don't own one). if you choose to use a hand immersion blender, you can proceed to puree one tomato at a time in the stockpot with the rest of the stock/veg/spices. if you're using a blender, puree all tomatoes and slowly add to stockpot.
let simmer after pureeing for about an hour. its going to take about six hours altogether with adding cups of stock here and there.
