Kosher salt and black pepper, to taste

kosher salt and black pepper, to taste

ItalianOtherIntermediate30 minBy Northstar

Ingredients

Servings

1) In a sieve over a medium non−reactive saucepot, strain the tomatoes of their juice into
2) Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice.
3) Stir and cook over high heat.
4) Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce
5) Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes
6) Cut onion, carrot, and celery into uniform sizes and combine with olive oil in a
7) Sweat the mire poix until the carrots are tender and the onion becomes translucent, 15 to
20 minutes.
8) Add the tomatoes and capers to the roasting pan.
9) Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring
10) Remove the pan from the broiler. Place the pan over 2 burners on the stove.
11) Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium
12) Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the
13) Blend to desired consistency and adjust seasoning.