The Hunter's Pantry Tomato 'Mother' sauce

Name: The Hunter's Pantry Tomato 'Mother' sauce
Ingredients: Two 400g cans of baby or Roma tomatoes (I like the Italian DOP or Marzano but use what you like – and yes I SHOULD use Australian…) – Blitzed in the food processor; 100ml or a little more grapeseed oil; 1 large onion chopped coarsely; 1 carrot – chopped coarsely; 2 sticks of celery chopped coarsely; 1 red capsicum seeds and core removed; 2 whole garlic cloves minced; 3/4 cup of red wine; 1 bottle of passata; 2 tablespoons balsamic vinegar; 2 tablespoons (or to taste) brown sugar – this entirely depends on the acidity of the tomato and balsamic; Splash of Worchester sauce; Salt; pepper; 2 bay leaves; 2 sprigs thyme; ¼ bunch of parsley (whole); 2 teaspoons fennel seeds – toasted and ground; 1 teaspoon of dried chilli flakes toasted

thehunterspantry.au

Tomato ‘Mother Sauce’. This is my family’s sauce. It was, and is the basis of many a quick but delicious dinner – it is all about concentrating flavours and balancing the acidity. The 'mother...

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Ingredients

Two 400g cans of baby or Roma tomatoes (I like the Italian DOP or Marzano but use what you like – and yes I SHOULD use Australian…) – Blitzed in the food processor
100ml or a little more grapeseed oil
1 large onion chopped coarsely
1 carrot – chopped coarsely
2 sticks of celery chopped coarsely
1 red capsicum seeds and core removed
2 whole garlic cloves minced
3/4 cup of red wine
1 bottle of passata
2 tablespoons balsamic vinegar
2 tablespoons (or to taste) brown sugar – this entirely depends on the acidity of the tomato and balsamic
Splash of Worchester sauce
Salt
pepper
2 bay leaves
2 sprigs thyme
¼ bunch of parsley (whole)
2 teaspoons fennel seeds – toasted and ground
1 teaspoon of dried chilli flakes toasted