Bring a pot of water to a boil. Have ready a large bowl of iced
water. Plunge whole tomatoes in boiling water until skin starts to
peel, 1 minute. Remove with slotted spoon and place in ice bath.
Let rest until cool enough to handle, then remove peel and
squeeze out seeds. Chop 8 tomatoes and puree in blender or
food processor. Chop remaining two tomatoes and set aside.
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In a large pot or Dutch oven over medium heat, cook onion, bell
pepper, carrot and garlic in oil and butter until onion starts to
soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped
tomato, basil, Italian seasoning and wine. Place bay leaf and
whole celery stalks in pot. Bring to a boil, then reduce heat to
low, cover and simmer 2 hours. Stir in tomato paste and simmer
an additional 2 hours. Discard bay leaf and celery and serve.
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