Marinara Sauce and Tomato Bisque
For the Marinara Sauce:
2 tablespoons of extra virgin olive oil
2 small sweet onions, diced and peeled
8 finely minced fresh garlic
6 pounds of assorted roughly chopped fresh tomatoes, stems removed
1 cup of Chianti or Sangiovese wine
2 tablespoons of tomato paste
1 tablespoon of sugar
2 tablespoons of balsamic vinegar
Fresh chopped basil and oregano for garnish
Sea salt and cracked pepper to taste
For the Tomato Bisque:
¾ gallon of leftover stewed tomatoes
4 cups of vegetable stock
2 tablespoons of balsamic vinegar
¼ cup of tomato paste
1 cup of cream
Fresh chopped basil for garnish
Sour cream for garnish
Grated pecorino cheese for garnish
Sea salt and fresh cracked pepper to taste
Preparation
Marinara Sauce (makes 3/4 gallon):
1. In a large pot over medium heat with olive oil, add in the onions and garlic and cook until lightly browned, about 5 to 8 minutes.
2. Next, add in the tomatoes and wine and stew over medium-low heat for 20 to 25 minutes or until the tomatoes are broken down. Remove half of the tomato mixture and reserve.
3. Add the tomato paste, sugar, and balsamic vinegar to the pot with the remaining tomatoes and cook over low heat for 10 minutes until it becomes thicker.
4. Finish by seasoning with salt and pepper and garnishing with fresh herbs. Serve with pasta or as a sauce for other foods.
Tomato Bisque (makes 1 gallon):
1. Add the stewed tomatoes to a large pot along with the vegetable stock. Cook for 10 to 15 minutes over medium-low heat.
2. Next, add in the vinegar and paste and cook for 3 to 4 more minutes or until thick.
3. Using a hand blender, puree until smooth.
4.Finish the bisque with cream, salt and pepper.
5. Serve the soup with a garnish of fresh basil, sour cream and pecorino cheese.
Marinara Sauce and Tomato Bisque
