Pantry Friendly Tomato Sauce

1. 1

   Strain the tomatoes into a sauce pot and add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.

2. 2

   Place on high heat until bubbles begin to form on the surface, then reduce to a simmer.

3. 3

   Reduce by half,until liquid has thickened to a loose syrup consistency.

4. 4

   Ensure most tomato seeds are removed and set the tomatoes aside.

5. 5

   After cutting into uniform sizes, mix the carrot, onion, and celery with olive oil and garlic and place over low heat.

6. 6

   Sweat the mixture for 15 to 20 minutes.

7. 7

   Add the tomatoes and capers to the roasting pan, place the pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes, until the tomatoes should start to brown slightly on edges with light caramelization.

8. 8

   Remove the pan from the broiler and lace the pan over 2 burners on the stove.

9. 9

   Add the white wine and cook for 2 to 3 more minutes over medium heat.

10. 10

    Add the reduced tomato liquid to the tomatoes and adjust seasoning.

* Per serving · 4 servings · Values may vary.