Winter Tomato Sauce
By Carrie Floyd, from the Culinate Kitchen collection
| Total Time | 1 hour |
Introduction
In the late summer I purchase from the farmers’ market large quantities of ripe tomatoes, which I turn into sauce and stock my freezer. Once that sauce is gone, this is the one I make with canned tomatoes.
Ingredients
| ¼ | cup extra-virgin olive oil | |
| 1 | small yellow onion, chopped | |
| 1 | large carrot, peeled and finely chopped | |
| 1 | celery stalk, diced | |
| 3 | cloves garlic, finely chopped | |
| 1 | can (28 ounces) whole plum tomatoes, chopped (reserve the juice) | |
| 1 | can (28 ounces) tomato purée | |
| 1 | Tbsp. dried basil, freshly crumbled | |
| ½ | Tbsp. dried oregano, freshly crumbled | |
| ~ | Salt and freshly ground black pepper |
Steps
- In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano.
- Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving, season to taste with salt and black pepper.
This content is from the Culinate Kitchen collection.