1 can whole tomatoes (seeds removed)
4 cloves garlic (peeled and minced)
1/2 CU onion (chopped)
1/4 CU each celery and carrot (chopped)
1. Strain tomato juice into sauce pan and put on medium heat
2. Discard seeds and lightly chop tomatoes
3. Sweat (do not saute) mirpois vegetables and garlic in a hot skillet for about five minutes
4. Combine mirpois mixture and tomatoes
5. Broil in flat pan for 10 minutes or until start to brown
6. Remove vegetables to sauce pan
7. Use 1/4 CU white wine to deglaze flat pan
8. Combine everything, including white wine syrup, into a single sauce pan
9. Cook 20 minutes.
10. Serve chunky for mussels, gently mashed for pasta, minced for meatballs, and blended for pizza or lasagna
Special Optional Steps
Heat and simmer tomato juice with 1/4 CU sherry vinegar, 1 TBL sugar, red pepper, oregano and basil. Reduce until a syrup consistency.
- Onion, celery and carrot are called mirpois vegetables.
- Takes only 30 minutes, but tastes like 2 hour scratch.
- Sweating vegetables means to NOT brown them, but only gently sizzle to translucent consistency.
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