-
1
Strain canned tomato juice into a pot. Set the tomatoes aside. Into the pot with the juice add the sherry, red pepper flakes, oregano, and basil. Turn heat on high and stir occasionally. Bring to a boil then turn heat down to a simmer and simmer until juice thickens and is reduced by half, about 15 minutes.
-
2
Remove seeds from tomatoes. Just go ahead and give them a squeeze, this will usually do the trick. Set them aside. Preheat the broiler in your oven.
-
3
Chop up the carrot, onion, celery and garlic. Add the veggies into a large roasting pan with olive oil. Set the pan over two burners on the stove, and heat over medium heat. Sweat the vegetables until tender, about 15 minutes. Now throw in the drained canned tomatoes and capers.
-
4
Put the roasting pan in the oven and broil for 20 minutes, stirring every 5 minutes. Put the pan back over the 2 burners on the stove over medium heat and splash in the wine. Cook for 3-4 minutes.
-
5
Add the tomato mixture to the juice mixture. Add salt and pepper. Using a blender, blend to desired consistency. You could also pour the tomato mixture into the juice mixture and use an immersion blender.
-
6
(Recipe modified from Alton Brown, Food Nework.)
