Strain tomatoes on one container, keep strained juices as it will be reduced in combination with Part one below. Seed tomatoes and set aside (seeds=bitter, get rid of them)
Part1: Combine strained tomato juice and all Part1 ingrediants to a saucepan. Reduce down to about HALF over high heat. (should start to look like a tar pit and thickening up, the bubbles double up on top of each other). after you have started the reduction process, move onto Part two.
In a roasting pan over low heat, add olive oil, sweat veggies (no color should be seen) by adding carrots first (as they take longer to cook) and then the celery, onion, and garlic (don't burn or cook garlic to hot, it will make the sauce taste bitter).
after onions look translucent, add the seeded tomatoes to the pan along with the capers.
Under broiler, place roasting pan in for a total of 15-20 min, mixing the mixture ever 4-5 min to prevent burning (want the tomatoes to get a little color).
remove from heat, add 1/4-1/2 cup of white wine to deglaze.
combine the two parts, blend to the desired consistency and you are done
for reference, watch (or have Brigid watch) on youtube, "Good Eats S2E11P1: Pantry Raid II: Seeing Red" and "Good Eats S2E11P2:..."
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4|
|Calories from Fat: 9 (6%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 231.5mg||8 %|
|Potassium 1050.3mg||28 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 26g|
|Protein 4.1g||6 %|
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Calories per serving: 139
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