Homemade Tomato Sauce

Published on August 11, 2015 | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 3-4 cups
    • Difficulty Level

Photography by Baila Gluck

 

This is more of a basil-garden vegetable flavored tomato sauce, but you can feel free to improvise and try other variations – perhaps try green bell peppers & mushrooms instead of the celery and carrot next time.   Change the sweet basil to a more savory flavor by using 2 dried bay leaves instead (remove before serving).

 

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Ingredients

  • 3½ pounds ripe plum tomatoes, cored, peeled, and seeded, or 2 28-ounce cans peeled
  • Italian plum tomatoes, seeded and lightly crushed, with their liquid
  • 1/4 cup extra virgin olive oil
  • 1 medium onion (about 1 cup), finely chopped
  • 1/4 cup finely chopped carrots
  • 1/4 cup finely chopped celery
  • 2 garlic cloves, minced
  • 8-10 large fresh basil leaves, chopped or 1 tsp. dried basil
  • ½ tsp. oregano
  • Salt, to taste
  • Peperoncino (crushed red pepper)
  • 2-3 tsp. sugar, or more to taste
  • ½ cup white wine

Instructions

  1. Pass the tomatoes through a food mill fitted with the fine disc or crush them as fine as possible in a large bowl with a wire whisk (you’ll probably need a knife as well).
  2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the carrots, celery, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Add the tomatoes, basil, and oregano.   Season lightly with salt, peperoncino, and sugar and heat until the sauce begins to simmer. 
  3. Reduce the heat to low, and continue to simmer uncovered, stirring occasionally for about 25 minutes.  Stir in the wine and continue cooking for another 20 minutes, or until sauce is thickened.  Check the seasoning and add more salt, peperoncino, or sugar if necessary.
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