Homemade Tomato Sauce
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.
HOMEMADE TOMATO SAUCE
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
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.