Tomatofest! (Recipe included)

I will be a featured guest chef at this year’s Tomatofest at the Auburn Home Show (http://www.auburnhomeshows.com/), and I couldn’t be more excited about it! I’m demo’ing my Tomato Sauce, and I am oh so happy to share my recipe! (Follows)

Come see me at 12:30 Saturday, Sept 28, 2013 in the Armory Building at the Gold Country Fair Grounds. (http://www.goldcountryfair.com/). I’ll be the one nervously (and humbly) sharing my secrets, and lovingly watching the crowds.

The Auburn Home Show features tons of local vendors and their amazing products. Be sure to check out the Snow’s Citrus Court booth (my all-time favorite company for all things Mandarin!!) (http://www.snowscitrus.com/homepagewelcome.html), as well as the Mandarin Festival booth, for all of the information regarding this year’s Mandarin Festival (http://www.mandarinfestival.com/), which is ALWAYS a blast!

See you tomorrow!

-Rachel

From-Scratch, Slow-Simmered, Cabernet Tomato Sauce
Yield: 8 *very liberal* servings

INGREDIENTS:

6 Large Tomatoes (Use your favorite variety, there is no “best” for this recipe), peeled and seeded
2 Large Portobello Mushrooms, chopped into 2” rough-chops, approx
6-8 Whole Button Mushrooms
1 Large, or 4 Small Bell Peppers (Use your favorite colors, a variety will give you the best depth of flavor), seeded, and free of ribs, chopped into 2” rough-chops, approx
1 Sprig each: Thyme and Rosemary, removed from their stems
4 Cloves Roasted Garlic
2 Large, or 6 Small Carrots, peeled and chopped into 2” rough-chops, approx
2 Cups Spinach
¼ Cup Shaved Parmesan Cheese
2 Cups Cabernet, in ½ Cup measurements
1/2 TBSP Garlic Powder
1/2 TBSP Onion Powder
1/2 TBSP Crushed Red Pepper Flakes
2 TBSP Extra Virgin Olive Oil
2 TBSP Unsalted Butter (OPTIONAL), for glossing

DIRECTIONS:

  • Preheat sauce pot or dutch oven, with Olive Oil, until oil is hot but not smoking.
  • Place peeled and seeded Tomatoes, chopped Portobello Mushrooms, Button Mushrooms, chopped Bell Peppers, herbs, Roasted Garlic cloves, chopped Carrots, Spinach, Parmesan Cheese, and ½ Cup Cabernet into blender or processor. Pulse until smooth, but not pureed. Depending on the size of your blender or processor, this may need to be done in batches. In this case, use equal parts for each batch.
  • Pour blended ingredients into preheated sauce pot or dutch oven.
  • Add Garlic and Onion Powders, and Crushed Red Pepper Flakes. Stir until incorporated.
  • Cover, and simmer on Low/Med-Low for 4-6 hours, adding ½ Cup of Cabernet every hour for the 1st 3 hours. *Always allow for at least one full hour of additional cooking after the final addition of wine to allow for alcohol content to reduce*.
  • Remove from heat, remove lid, and add butter (OPTIONAL), to give your sauce a glossy finish.

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