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Chunky Green And Red Tomato Sauce

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A great way to enjoy the last fruits of the season.

  • 3 T olive oil
  • 4 cloves garlic, minced
  • 2 large onions, chopped
  • 1 1/2 pounds green tomatoes (about 6); coarsely chopped
  • 1 1/2 pounds red tomatoes (about 6); coarsely chopped
  • 1 carrot, finely grated
  • 1/2 cup chicken stock
  • 1 cup tomato puree
  • 1/3 cup dry red wine
  • 1/4 cup chopped parsley
  • 1 T chopped fresh oregano
  • 2 tsp chopped fresh thyme
  • 4 small sage leaves
  • 1 small dried chile, crumbled
  • Salt and freshly ground pepper to taste

In a heavy bottomed saucepan, heat olive oil. Add garlic and onions and sauté very slowly for 10 to 12 minutes until onions are softened and light golden in color. Add green tomatoes and sauté with onions for 3 minutes, stirring frequently. Add red tomatoes, carrot, chicken stock, tomato puree, wine, herbs and chile. Stir together, bring to a boil, then reduce heat to a simmer, cover and cook for 30 to 40 minutes. Uncover and stir well. Add salt and pepper to taste.

Makes 6 cups

 

 


 


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In a heavy bottomed saucepan, heat olive oil. Add garlic and onions and sauté very slowly for 10 to 12 minutes until onions are softened and light golden in color. Add green tomatoes and sauté with onions for 3 minutes, stirring frequently. Add red tomatoes, carrot, chicken stock, tomato puree, wine, herbs and chile. Stir together, bring to a boil, then reduce heat to a simmer, cover and cook for 30 to 40 minutes. Uncover and stir well. Add salt and pepper to taste.

Makes 6 cups

 

 


 


Find more great garden-inspired recipes in Renee's Cookbooks

View Recipe Archive

 

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