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Homemade Tomato Sauce

26 February 2011


This homemade tomato sauce is incredibly simple to make and can be used in a number of different recipes, from pastas to soups. It can be refrigerated for up to 5 days, frozen for up to 6 months, and varied easily with all your favorite vegetables and meats.

Note: To save time and expense, canned crushed tomatoes may be substituted for fresh ones. If using canned tomatoes, reduce quantity to 64 ounces.



Makes: 6 cups

1/2 cup extra-virgin olive oil

1 small onion, chopped

3 cloves fresh garlic, chopped

1 stalk celery, chopped

1 medium-sized carrot, chopped

72 ounces fresh Roma tomatoes, peeled, seeded + chopped

1 tbsp white sugar

4 to 6 large fresh basil leaves, chopped

2 dried bay leaves

Sea salt

Freshly ground black pepper

4 tbsp unsalted butter, optional


1.  In a large 5- to 6-quart pot, heat olive oil over medium heat. Add onion and garlic and saute until soft and translucent, about 2 minutes.

2.  Add celery and carrot and season with salt and pepper. Sautee until all vegetables are soft, about 5 minutes. Add tomatoes, sugar, basil and bay leaves and reduce heat to low. Cover pot and simmer for 1 hour, or until thick.

3.  Remove bay leaves and taste for seasoning. If sauce is too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.

4.  Working in batches, pour tomato sauce into the bowl of a food processor or blender and puree until smooth. Serve immediately, or allow sauce to cool and transfer to resealable plastic freezer bags to store.


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