Ingredients
- 2 (28-ounce) cans whole, peeled tomatoes
- 1/4 cup sherry vinegar
- 1/4 cup sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 ounces olive oil
- 4 cloves garlic, minced
- 3 tablespoons capers, rinsed and drained
- 1/2 cup white wine
- Kosher salt and black pepper, to taste
Directions
In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.
Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.
Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning
















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By Happykathy3
WV
on January 01, 2012
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I love this sauce. I didn't have white wine on hand, so I substituted 2 oz. of vodka, thusly... :- Worked out great! Thank you for another winner Mr. Brown!
By jsteinmetz1313_...
york, 78
on December 19, 2009
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I love this sauce. Personally i dont rinse the capers i kinda like the tartness of the brine that stick to them. I also have found that if you use a quater cup of good Irish Whiskey in place of the half cup of white wine you come out with a whole different flavor profile. Give it a shot. Keep all the Good Eats coming A.B. your an inspiration to all of us little guys
By rburns53_10444006
Palm Coast, FL
on October 08, 2008
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Exellent depth of flavor, though I will skip the sugar next time. I didn't have cider vinigar, so I used red wine vinigar instead. It still came out well, just a little too sweet.
Read all 7 reviews