Tomato Sauce

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Excerpt and recipe are from the book Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant

 

This is the sauce that my grandmother Concetta made for the entire family when we gathered at my grandparents' house for Monday dinner. Back then, Patsy's Restaurant was closed on Mondays. (Today we are open seven days a week.) Here's my grandmother's version; you'll find many uses for it throughout the book. If your time is limited, a jar of Patsy's sauce is a great alternative.

Cookbook review

 

DifficultyIntermediate
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Yields1 Serving
Cook Time1 hr 10 minsTotal Time1 hr 10 mins
 4 ½ lbs ripe plum tomoatoes
 ¼ cup olive oil
 1 small yellow onion
 3 garlic cloves, quartered
 1 oz Merlot or other dry red wine
 2 bay leaves
 Salt and freshly ground black pepper, to taste
 2 tbsp tomato paste (optional)
 ¼ cup chopped fresh basil
 1 tbsp chopped fresh flat-leaf parsley
1

bring a large pot of water to a boil. Remove the stem core from each of the tomatoes, and cut an x on the bottoms. Add the tomatoes to the boiling water and cook for 2 minutes. Drain and allow to cool, then remove the skins, coarsely chop, and set aside.

2

Heat the oil in a large saucepan over medium flame and saute the onion and garlic until soft and golden, about 3 minutes. Add the wine and tomatoes (with their juices), increase the heat to high, and bring to a boil. Add the bay leaves, reduce the heat to low, and simmer, covered, for 35 minutes, stirring occasionally. Remove and discard the bay leaves and continue to simmer for 25 minutes. Season with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes. Remove and discard the garlic.

Ingredients

 4 ½ lbs ripe plum tomoatoes
 ¼ cup olive oil
 1 small yellow onion
 3 garlic cloves, quartered
 1 oz Merlot or other dry red wine
 2 bay leaves
 Salt and freshly ground black pepper, to taste
 2 tbsp tomato paste (optional)
 ¼ cup chopped fresh basil
 1 tbsp chopped fresh flat-leaf parsley

Directions

1

bring a large pot of water to a boil. Remove the stem core from each of the tomatoes, and cut an x on the bottoms. Add the tomatoes to the boiling water and cook for 2 minutes. Drain and allow to cool, then remove the skins, coarsely chop, and set aside.

2

Heat the oil in a large saucepan over medium flame and saute the onion and garlic until soft and golden, about 3 minutes. Add the wine and tomatoes (with their juices), increase the heat to high, and bring to a boil. Add the bay leaves, reduce the heat to low, and simmer, covered, for 35 minutes, stirring occasionally. Remove and discard the bay leaves and continue to simmer for 25 minutes. Season with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes. Remove and discard the garlic.

Tomato Sauce