Ingredients:
2 (28 ounce) cans whole peeled tomatoes
1/4 cup sherry wine vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onions
1 carrots
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
kosher salt, to taste
black pepper, to taste
Directions:
Strain the tomatoes into a sauce pot and add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.
Place on high heat until bubbles begin to form on the surface, then reduce to a simmer.
Reduce by half,until liquid has thickened to a loose syrup consistency.
Ensure most tomato seeds are removed and set the tomatoes aside.
After cutting into uniform sizes, mix the carrot, onion, and celery with olive oil and garlic and place over low heat.
Sweat the mixture for 15 to 20 minutes.
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.
Remove the pan from the broiler and lace the pan over 2 burners on the stove.
Add the white wine and cook for 2 to 3 more minutes over medium heat.
Add the reduced tomato liquid to the tomatoes and adjust seasoning.
Servings: Serve
Time preparation: 10 min.
Time total: 70 min.