Homemade Tomato Sauce


Fresh and delicious


tomatoes (ripe)
2 T
Olive Oil
1 T
butter (chopped)
onion (chopped)
green pepper (chopped)
carrots (chopped)
4 clv
garlic (minced)
1⁄4 c
basil (fresh, chopped)
1⁄4 t
Italian seasoning
1⁄4 c
Burgundy wine
bay lead
celery stalks
2 T
tomato paste


1. Bring a pot of water to a boil. Have ready a large bowl of iced water. 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. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

2. 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. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

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