Rajská Omá?ka (Tomato Sauce) Recipe

• 2 lbs ripe tomatoes, quartered
• 1 large yellow onion, finely chopped
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 2 cups beef stock
• 2 bay leaves
• 6 whole allspice berries
• 4 whole black peppercorns
• 1/2 tsp ground cinnamon
• 1 tbsp granulated sugar
• 1 tsp sea salt (plus more to taste)
• 1/2 cup heavy cream
• 1 tbsp red wine vinegar
• 1/4 cup fresh flat-leaf parsley, finely chopped

Rajská Omá?ka Instructions

1. Wash the tomatoes thoroughly, remove the cores, and cut them into quarters.
2. Peel and finely chop the yellow onion.
3. Peel the carrot and dice it into small, even pieces.
4. Dice the celery stalk into small pieces.
5. Mince the garlic cloves finely.
6. Heat the olive oil and butter together in a large, heavy-bottomed pot over medium heat until the butter is melted and foaming.
7. Add the chopped onion, carrot, and celery to the pot. Sauté for about 8 minutes, stirring often, until the vegetables are softened and the onion is translucent.
8. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
9. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color.
10. Pour in the dry red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let it simmer for 2-3 minutes until the wine is reduced by half.
11. Add the quartered tomatoes to the pot and stir well to combine with the sautéed vegetables and tomato paste.
12. Pour in the beef stock and add the bay leaves, allspice berries, black peppercorns, ground cinnamon, granulated sugar, and sea salt.
13. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 45 minutes, stirring occasionally, until the tomatoes and vegetables are very soft and the flavors are well developed.
14. Remove the pot from the heat and discard the bay leaves, allspice berries, and black peppercorns using a slotted spoon.
15. Use an immersion blender to blend the sauce directly in the pot until completely smooth, or transfer the mixture in batches to a blender and purée until smooth.
16. Strain the blended sauce through a fine-mesh sieve into a clean saucepan, pressing with a spatula to extract as much liquid as possible. Discard any solids left in the sieve.
17. Return the strained sauce to medium-low heat and stir in the heavy cream and red wine vinegar. Simmer gently for 5 minutes, stirring frequently.
18. Taste the sauce and adjust the seasoning with additional salt or sugar if needed to balance the flavors.
19. If the sauce is too thick, add a splash of beef stock or water to reach your desired consistency. If too thin, simmer a bit longer to reduce.
20. Stir in the finely chopped fresh parsley just before serving for a burst of color and freshness.