Orange Plum Tomato Sauce
|Plum tomatoes||3 Pound, chopped|
|Onion||1 Large, chopped|
|Stalk celery||1 , sliced|
|Garlic||2 Clove (10 gm), chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Orange peel strips||2|
|Brown sugar||1 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried thyme||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Fennel seed||1⁄2 Teaspoon, crushed|
|Ground pepper||To Taste|
|Grated parmesan cheese||4 Tablespoon|
In a large saucepan, covered, simmer the tomatoes, onions, celery, and garlic in the olive oil for 8 to 1.0 minutes or until the vegetables are soft.
Add the wine and boil for 1 minute.
Add the orange peel, sugar, dried herbs, and salt and pepper and simmer for 1 hour.
Force the mixture through the medium disc of a food mill into a saucepan and reduce the sauce to 3 1/2 cups.
Stir in the cheese, pour the sauce into a jar or container, let cool and chill, covered.
The sauce freezes well.