Tomato Sauce with Olive Oil and Choppe..

Cooking Instructions

1. Put either the prepared fresh tomatoes or the canned in a saucepan, add the carrot, celery, onion and salt, and cook with no cover on the pan at a slow, steady simmer for 30 minutes. Stir from time to time.

2. Add the olive oil, raise the heat slightly to bring to a somewhat stronger simmer, and stir occasionally, while reducing the tomato to as much of a pulp as you can with the back of the spoon. Cook for 15 minutes, then taste and correct for salt.

Wine Pairing(s)

Woodbridge White Zinfandel

Inglenook White Zinfandel

Rosenblum 'Appellation Series' Rose

Contadi Castaldi Rose

Domaine de Gournier Rose

Montes Cherub Rose of Syrah

Three Thieves 'Bonnie' White Zinfandel

Elio Perrone Bigaro

Domaine de la Mordoree Rose

Schramsberg Brut Rose