Prep
1 hr 10 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 16 medium to large Roma tomatoes, preferrably organic | |
| 2 teaspoons olive oil | |
| 6 cloves garlic, chopped | |
| 1 medium white or yellow onion, diced | |
| 2 large carrots, peeled and diced | |
| 2 celery stalks, finely chopped | |
| 2 tablespoons tomato paste | |
| 1 1/2 tablespoons dried ground oregano | |
| 6-8 basil leaves | |
| 1/2 teaspoon red chile pepper flakes | |
| 3-4 medium zucchini, preferably organic, chopped | |
| Sea salt and freshly ground black pepper, to taste |
| 1. | Bring a large pot of water to a rolling boil over high heat. Sprinkle in a little bit of salt. Using a knife, cut an X into the end of each tomato. In a large bowl, add water and ice. Place a few tomatoes into the boiling water for about 1 minute or until you see the skins begin to peel off ever so slightly. Remove them with a slotted spoon, and place in ice water for another minute or until cool. Repeat with remaining tomatoes. |
| 2. | Once the tomatoes are cool, remove from ice water and use your fingers to remove the skin by simply peeling it back from the X you created. Then slice and chop the tomatoes and place into another large bowl until ready to cook. |
| 3. | In a large dutch oven or casserole pot, heat the olive oil over medium-high heat. Add the onions and garlic and saute until the onions become translucent, about 6-8 minutes. Then add celery, carrots, and a sprinkle of salt and pepper; saute until veggies are softened. |
| 4. | Add the tomatoes, tomato paste, basil, oregano, and chili pepper flakes and bring the sauce to a boil. Reduce heat to medium-low and simmer uncovered for about one hour, stirring every 10 minutes or so. During the last 15 minutes stir in zucchini. |
| 5. | After sauce is done (the zucchini should be al dente), remove from heat and transfer half of the sauce to a blender or food processor. Try not to get the zucchini in the sauce you're about to blend. Blend/process until smooth then add the pureed sauce back to the pan. Season with more salt and pepper then serve immediately. |
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