Homemade Tomato Sauce

Authorcookingadvices
RatingDifficultyBeginner

Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo.

SaveShare

Yields3 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins

 10 ripe tomatoes
  2 tablespoons olive oil
  2 tablespoons butter
  1 onion, chopped
  1 green bell pepper, chopped
  2 carrots, chopped
  4 cloves garlic, minced
  1/4 cup chopped fresh basil
  1/4 teaspoon Italian seasoning
  1/4 cup Burgundy wine
  1 bay leaf
  2 stalks celery
  2 tablespoons tomato paste

1

Bring a pot of water to a boil. Have ready a large bowl of iced water. Cut an X on one side of each of the tomatoes. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.

2

Chop 8 tomatoes and puree in blender or food processor.

3

Chop remaining 2 tomatoes and set aside.

4

In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

5

Pour in pureed tomatoes.

6

Stir in chopped tomato, basil, Italian seasoning and wine.

7

Place bay leaf and whole celery stalks in pot.

8

Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

9

Stir in tomato paste and simmer an additional 2 hours.

10

Discard bay leaf and celery and serve.

CategoryCuisineCooking Method

Ingredients

 10 ripe tomatoes
  2 tablespoons olive oil
  2 tablespoons butter
  1 onion, chopped
  1 green bell pepper, chopped
  2 carrots, chopped
  4 cloves garlic, minced
  1/4 cup chopped fresh basil
  1/4 teaspoon Italian seasoning
  1/4 cup Burgundy wine
  1 bay leaf
  2 stalks celery
  2 tablespoons tomato paste

Directions

1

Bring a pot of water to a boil. Have ready a large bowl of iced water. Cut an X on one side of each of the tomatoes. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds.

2

Chop 8 tomatoes and puree in blender or food processor.

3

Chop remaining 2 tomatoes and set aside.

4

In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

5

Pour in pureed tomatoes.

6

Stir in chopped tomato, basil, Italian seasoning and wine.

7

Place bay leaf and whole celery stalks in pot.

8

Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

9

Stir in tomato paste and simmer an additional 2 hours.

10

Discard bay leaf and celery and serve.

Homemade Tomato Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *


Important This site makes use of cookies which may contain tracking information about visitors. By continuing to browse this site you agree to our use of cookies.