This sounds labor intensive and let me tell you- it was! It came out absolutely delicious, but homemade tomato sauce is never a quick task. This is definitely a meal to be prepared on a Sunday afternoon (not Monday night, like I did- dinner at 10pm anyone?? Haha). Homemade tomato sauce is wonderful and yields a lot. I made this for pork chops but it is good in so many applications (hopefully more to come soon!)
You will need:
3-4 lbs tomatoes
4 tbs oil, divided
1 small onion, diced
3 cloves crushed garlic
1 small green pepper, diced
1 carrot, finely diced
1/4 cup red wine
1 tsp dried oregano
1 tsp dried basil
2 tbs tomato paste
1 lb boneless pork chops
Salt and pepper
Boil some salted water in a large stock pot. Add tomatoes and boil for about 1 minute. Remove tomatoes from pot and run under cold water. Peel the skin off of the tomatoes.
Cut the tomatoes in half and squeeze over a bowl with a strainer in it. You want to squeeze out the seeds and let any juice strain through.
Chop tomatoes as you see fit. I blend mine with an immersion blender but you may want to rough chop if you prefer chunky to smooth sauce. In a stick pot on medium heat add 2 tbs oil, onions and garlic. Sauté until fragrant, about 5 mins.
Next add the peppers and carrots, sauté for another 5-7 minutes. Next add the tomatoes, wine, dried basil, dried oregano, 1/2 tsp salt and tomato paste.
Let the sauce simmer for 30-45 mins. After 30 mins I used my immersion blender to make the sauce more smooth. Once the sauce was the right consistency I added a package of mushrooms and let it simmer for another 10 mins. The mushrooms were not needed, but I always like them. Once the sauce was ready I preheated the oven to 350. I poured a bit of the sauce in the bottom of a casserole dish and then began my pork.
Add 2 tbs oil to a skillet and heat on medium high. Add salt and pepper to both sides of the chops and add them to the skillet. Sear each side for about 4 minutes or until light golden color.
Add the chops to the casserole and then cover with more sauce. Put tin foil over the top and bake for 30 minutes.
As for the risotto, I made that while the sauce had been simmering and left it covered while I cooked the pork. It was super fresh and delicious, you will need:
2 tbs butter
2 tbs olive oil
1/2 an onion, diced
1/2 cup dry white wine (reisling is my dab for this dish.)
1 cup arborio rice
4 cups vegetable stock
Kernels from 2 ears of corn
1 cubanelle, diced
1/2 cup grated pecorino romano cheese
Fresh grated black pepper
First heat the butter and oil in a sauce pan over medium heat. Add onions and sauté until fragrant, about 3 minutes. Add rice and sauté for another few minutes. Next add the wine and stir until dissolved. Then add broth 3/4 cup at a time, letting the rice absorb all the liquid before adding the next 3/4 cup, while stirring constantly.
Once you have about a cup of liquid left add the corn and diced cubanelle. Add the broth and stir until dissolved. At this point the grain should be pretty soft and have a nice thick sauce. Stir in the cheese and then turn off the heat.
Serve the pork on top of a bed of risotto. I topped my chop with some of the extra grated pecorino cheese.