Basic Tomato Sauce
Yield: 3 cups
recipe is simple to make, more flavorful than store
bought and can be used in all your favorite tomato
sauce based recipes. Since this sauce is all about
the tomato, use the highest quality canned tomatoes
you can find.
tablespoons olive oil
½ cup onion, small dice
½ small carrot, small dice
½ celery stalk, small dice
1 garlic clove, minced
28oz can Whole/Peeled Roma tomatoes with liquid*
1ea. bay leaf
2ea fresh oregano sprigs or ½ teaspoon dried oregano
½ teaspoon salt
pinch black pepper
olive oil in a pan over medium heat. When the oil is
hot, add the onion, carrot and celery. Cook stirring
occasionally until the vegetables are soft and the
onion is translucent. Add the garlic and cook for
one minute being careful not to let it burn. Next,
stir in the rest of the ingredients. Bring to a
simmer, reduce heat to low and partially cover with
a lid. Stir occasionally and cook until thickens,
about 30-45 minutes. Remove from heat and add salt
and pepper to taste.
a food processor or strain through a food mill for a
smooth sauce, or use as is for a chunky style sauce.
After cooling, the sauce can be refrigerated 3-5
days or frozen up to three months.
*Substitute 32oz of fresh local Roma tomatoes when
available. Core and quarter the tomatoes before
cooking and strain the finished sauce through a food
mill to remove the skins.