1 32ozcan whole peeled tomatoesor fresh tomatoes, blanched, peeled, seeded and chopped to yield 3 cups
3ouncestotal¾ cup small dice carrot, onion, and celery
1large clove of garlictrimmed and lightly crushed with the back of a knife
2tablespoonsunsalted butter
¼cupdry white wine
Kosher saltto taste
Instructions
Working over a sink or bowl in a sink, squeeze the seeds out of the tomatoes, then transfer to a bowl with their juice. Sweat the garlic and vegetables in the butter until the onion is translucent, about 5 minutes.
Add the wine and cook for a minute, then add the tomatoes and their juice, bring to a simmer, then reduce the heat, cover and cook for 20 minutes on low heat.
Puree the mixture in a highspeed blender for 3-4 minutes, on medium heat, or until very smooth, then cool and refrigerate.
Be very careful pureeing hot sauces in a blender, as they will build up pressure in the blender bowl if air isn’t allowed to circulate.