Tomato Sauce

This is a very basic and versatile red tomato sauce. The smooth puree can be substituted for chunkier diced tomatoes. Whenever I’m out of fresh herbs I just use the dried stuff and there’s not a huge difference in taste. If you have the fresh parsley and fresh basil don’t hesitate to use them though. You would stir those in at the end after thickening the sauce.

Tomato Sauce
(Makes 4 Cups)
Printable Version

Ingredients:

• 1 tablespoon olive oil
• 1 small onion finely diced
• 4 cloves garlic, minced
• 1 stalk celery, finely diced
• 1 carrot, finely diced
• 24 oz. tomato puree
• 1 teaspoon white wine vinegar
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• teaspoon salt
• 2 teaspoon sugar
• water as needed

Directions:
1. Heat the oil in a pan.
2. sweat (don’t brown) the onions, celery, carrots, salt and pepper until soft and translucent.
3. Add the tomato puree, paste, sugar, garlic, herbs, vinegar and simmer uncovered over low heat until the sauce thickens (about 30 minutes).