Tomato Sauce (for pasta etc.)

Classic tomato sauce. This makes a large pot. Freeze extras.

Ingredients

  • Olive oil

  • 2 large onions, finely diced or pureed

  • 4 stalk celery, finely diced or pureed

  • 15 cloves garlic, finely diced or pureed

  • 1 large can tomato paste (13 oz, 369ml)

  • 4 large cans (28 oz, 796ml) tomatoes: whole, diced or crushed depending how chunky you want the sauce.

  • 3 Tbsp fennel seeds

  • 8 Tbsp dried oregano

  • Optional: 1 Tbsp dried thyme

  • Optional: Lots of parsley

  • Optional: Some basil

  • Optional: 1 cup of red wine

Steps

In large pot:

  1. Gently sauté onions, celery, garlic in a lot of olive oil until well done, not brown (takes a while)

  2. Add tomato paste, mix well, cook a couple of minutes

  3. Add all tomato products, water to top of pot, add herbs, mix well

  4. Sauté gently till olive oil forms black skin on top -- stir from bottom regularly. Takes a while. It will tend to stick and scorch. Reduce more if too thin.

  5. When done, taste for salt and adjust.

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