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Fresh Roma Tomato Sauce

Chef.at.Home's picture
Ingredients
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, diced
  Scallions 8 , chopped
  Garlic 4 Clove (20 gm), minced
  Dry white wine 1⁄2 Cup (8 tbs)
  Roma tomatoes 2 1⁄2 Pound, quartered (16 Italian Plum Ones)
  Salt 1⁄4 Teaspoon
  Unsalted butter 1 Tablespoon
Directions

In a large skillet, heat the oil and saute the onion, scallions, and garlic until golden.
Stir in the wine and simmer until the liquid is reduced by half, about 3 minutes.
Add the tomatoes and salt and simmer, partially covered, for 20 minutes.
Process the sauce in batches in a blender or food processor until smooth.
Strain to remove seeds and skins.
Stir in the butter, if desired.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Ingredient: 
Tomato
Preparation Time: 
5 Minutes

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2 Comments

Roy B.'s picture
how many pints or quarts per batch above will it net based upon 2 1\4 lbs of Romas? Please do not share my Email.
Samina.Tapia's picture
Hi Roy, this recipe yields about 3 cups, 1.5 pints or 3/4 quart of sauce.