Recipes from 8/26/17 by Chef Michelle Bernstein
4 (28 ounce) cans whole peeled San Marzano DOP tomatoes,
3 tablespoons extra virgin olive oil
4 tablespoons butter
5 garlic cloves, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
1 carrot, cut into large 1-2 inch chunks
1 medium onion, peeled, split in half
1 teaspoon sugar
2 inch rind of parmesan
1 large stem basil
Preheat your oven to 300°F. Crush tomatoes by hand completely until they are tiny ¼ inch pieces, removing and discarding tough centers, if possible.
Heat the oil and butter in a large Dutch oven over medium heat. Add the garlic and cook until soft. Add pepper flakes, oregano and cook for 1 minute.
Add tomatoes, carrots, onion, sugar, parmesan rind and basil. Stir and season lightly with salt and pepper. Bring to a simmer over high heat.
Cover slightly ajar and place in the oven, stirring every hour for 5 hours, reduce the heat if the sauce bubbles rapidly. Remove from the oven; discard the onion, carrot, parmesan rind and basil.
Season to taste.
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