Tomato Sauce

Adapted from Preserving.

4 tablespoons olive oil
2 medium onions, chopped
6 garlic cloves, chopped
6 celery ribs, chopped
4 pounds tomatoes, coarsely chopped
1 cup dry white wine
2 teapoons salt
2 teaspoons agave syrup

Herb bundle of:
3-4 sprigs thyme
4 sage leaves
3-4 springs oregano

Heat olive oil in large pan over medium heat. Add onions, garlic and celery and cook over medium/low heat for about 10 minutes, or until onion is softened. Add remaining ingredients. Bring to a boil, then simmer, uncovered for 30 to 60 minutes -- or until most of the liquid evaporates and you have the consistency you desire. Remove the herb bundle and ladle into sterilized jars. Seal and process for 10 minutes in boiling water bath. The sauce is ready to use immediately.

No comments: