- 4 ounces grapeseed oil
- 1 cup medium dice carrots
- 1 cup medium dice celery
- 1 cup medium dice onions
- 6 cloves garlic
- 1 teaspoon chile flakes
- 1/2 cup white wine
- 1 large potato, peeled, cut into medium-size pieces and blanched
- 4 cups crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon fresh oregano leaves
- 5 fresh basil leaves
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
Heat the oil in a sauce pot over medium heat. Saute the carrots, celery and onions, followed by the garlic. Cook to lightly caramelize the vegetables. Add the chile flakes and cook for 30 seconds. Deglaze with the wine and cook out the alcohol for about 1 minute.
Transfer to a blender and blend to desired consistency. Return the sauce to the sauce pot and swirl in the butter to level out the acidity of the sauce.
Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Recipe courtesy of Robert Irvine