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Tomato 'Cognac' Sauce
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Recipe Information
Sauce for pasta, soups, etc.

Serves/Makes:16 cups

  • 4 large cooking onions
  • 5 or more cloves garlic, smashed then peeled
  • 1/4 cup (60 ml) olive oil
  • 100 oz (2800 grm). canned plum tomatoes
  • 4 tbsp (60 ml). brandy or vodka
  • 1/2 cup (125 ml) chopped parsley
  • 1 tbsp (15 ml). black pepper
  • 1 tsp (5 ml). sea salt
  • 1 cup (225 ml) chopped fresh basil, or 1/2 c basil pesto
  • 1 cup (225 ml) stock, any will do, turkey, chicken, vegetable, V8.
  • Coarsely chop onions and garlic add to a food processor, pulsing until they are a fine chop.
  • Heat oil in a deep stock-pot; add onions and garlic, sweat until they are translucent.
  • Add parsley, salt and pepper; continue cooking a few minutes stirring often to prevent browning.
  • Add brandy or vodka.
  • Chop the tomatoes in the can to break them up; add to pot.
  • Bring to a brisk boil, stirring often for about 10 minutes.
  • Reduce heat and cover to simmer for 25 minute.
  • Use a hand mixer, the stick with blades to puree to whole thing.
Yield 4 litres, 16 cups of delicious all purpose tomato sauce for pasta, soups etc. This sauce freezes very well.

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