Blowtorch Spaghetti Sauce--Recipe

The secret of this sauce is in the torch ... using a blowtorch to roast the bell peppers and skin the tomatoes gets the sugars in both to caramelize and make their magic.

Ingredients (software):

4 lbs. Roma tomatoes (skinned, seeded, and blenderized)

3 heads garlic (2 roasted, 1 raw, roasting instrux below)

4 green bell peppers (roasted, skinned, seeded and chopped)

1 bunch curly parsley (chopped)

1 stalk celery (chopped)

2 medium yellow onions (chopped)

1 lb. mushrooms (sliced)

4 medium carrots (shredded)

2 lbs. sweet Italian sausage (uncased)

1 lb. hot Italian sausage (uncased)

1 qt. mushroom stock (storebought is FINE)

Olive oil (don't use the expensive stuff)

3 cans tomato paste

1 C white wine (cheap stuff is FINE)

1 tblsp. dried oregano

1 tblsp. dried basil

1/2 tblsp. dried thyme

2 bay leaves

Kosher salt to taste

To roast the garlic: Cut the top 1/4 off each head of garlic and drizzle with 1/2 tblsp. olive oil. Line a baking sheet with heavy-duty aluminum foil. Turn heads cut-side down on foil and roast for one hour in 325-degree oven. The cloves will squeeze right out of the skins when done.

IMPORTANT SAFETY NOTE: NEVER use a blowtorch in a poorly ventilated area. Ideally, this should be done outside on a porch or patio. If you must do it in the kitchen, turn your vent fan on full and open a couple of windows. Propane torches produce carbon monoxide, which can kill you, which spoils the enjoyment of the sauce.

To blowtorch the tomatoes: Stick a long-handled barbecue fork into the stem end of the tomato. Using a propane torch, set to about a 3-inch flame, gently run the flame over the entire tomato. The skin will pop and curl and draw back from the meat of the tomato. As each tomato is done, put it in a large bowl covered with plastic wrap. This is best done with a helper who can remove "done" tomatoes and put fresh ones on the fork, as you should NEVER, EVER put a lit propane torch down. I cannot stress that strongly enough.

After a few minutes under cover, the tomato skins will be slightly steamed and will fall right off the flesh. If they need a little "help," use a good, sharp vegetable peeler or paring knife.

To blowtorch peppers: Use the same technique with the barbecue fork, but this time you want to get a bit more aggressive with the flame. Run the fire over every single bit of the skin, making sure it blisters and blackens. You should be able to smell the sugars in the pepper caramelizing just a bit. When each pepper is THOROUGHLY blackened, put it in the aforementioned plastic-covered bowl and allow to steam for several minutes. I usually get them all done and let them sit while I chop the celery and shred the carrots.

In a large stockpot, combine the tomatoes, roasted garlic, mushroom stock, carrots, dried spices and tomato paste. Turn heat to medium-low and allow to slowly come to a simmer.

Peel and chop raw garlic. Saute garlic, onions, and celery in 1 tblsp. olive oil until tender. Add vegetables and oil to stock pot.

Saute bell peppers, parsley and mushrooms in 1 tblsp. olive oil over med heat for about five minutes. Do NOT overcook. Add to stock pot.

Go do something for a couple of hours. Allow the pot to simmer and reduce, and get ready to fend off neighbors who catch the aroma and come calling, bowls in hand, to cadge a sample. Stir pot at least every 15 minutes. If you notice it sticking a bit on the bottom, lower the heat.

After two hours, check the pot to see how much the mixture has reduced. It should have come down at least an inch and a half. If not, allow to simmer another 20 minutes.

Brown all Italian sausage, drain fat and add to stock pot. Add wine.

(Note on cooking wine: Do NOT listen to food snobs who tell you to "never cook with something you wouldn't drink." What you are looking for here is the alcohol. It's simple chemistry: There are flavors in the tomatoes and other ingredients that don't come to life unless there is alcohol present. This is the time to unlimber that cheap hooch your brother-in-law unloaded on you for Christmas last year.)

Allow sauce to barely simmer over low heat for three to four hours. The carrots and onions should almost completely disappear, releasing all their flavors into the sauce. When the consistency is what you're seeking, remove from heat.

Fill a large sink halfway with ice and water. Put the stock pot into the sink (making sure not to get any water IN the pot, although that shouldn't be a problem unless you've got a VERY deep sink). Allow to sit until sauce is cooled. This is a food-safety measure. Allowing this large an amount of sauce to cool naturally will leave a HUGE window for bacterial breeding and generally unhealthy occurrences.

This sauce is really best the second day. Put the sauce in a non-reactive container and refrigerate overnight. Have for dinner the next day!

Sauce will keep for three to four months in the freezer.