This tomato sauce features all the great things needed for a divine sauce. In this recipe you’ll find oregano, basil, garlic, onions, carrots, celery, and tomatoes of course! The tomato sauce would paired perfectly with pizza. In fact, click this link to see the recipe for heart-shaped pizza.
Let’s Talk Sauce..
I must warn you, if making this sauce days before use, people might be disappointed. This tomato sauce will fill your house will epic smells of goodness. For an example, in the beginning of August when I made this sauce for pictures. As the sauce was simmering, my fiancé came home and immediately asked what are you cooking? It smells amazing. He was under the impression that I was making like spaghetti or pizza. When I said I’m just making a sauce for later this week, there’s some leftovers in the fridge. He was so disappointed. His facial expressions were similar to telling a child they could not play outside with their friends. My advice if making this sauce, try to make it when no one is home.
Moving on…
Everyone makes tomato sauce differently. But, something they all have in common is the basics for a great sauce. What are the basics? That would include tomatoes, salt, pepper, olive oil, onions, and garlic. In this recipe, the basics are used with just a little extra love. The additional ingredients are carrots, fresh oregano, celery, and fresh basil. Why add carrots? The carrots just as a little extra sweetness. What about the celery? The celery is used to provide a little more flavor.
Making the Tomato Sauce
This recipe uses fresh and canned tomatoes. Because it’s a personal preference. Just using fresh and/or canned tomatoes is perfectly fine as well. When to buy tomatoes? The best time to buy fresh tomatoes for a great sauce is in August and September. If not purchasing tomatoes during early Autumn, that’s okay too. What’s most important when tomato shopping is finding the perfect tomatoes. When shopping around for tomatoes try to find the ugly tomatoes. Meaning bruised and soft to the taste. These particular kinds of tomatoes have the best flavor.
Preparing the Sauce
To make this sauce, first chop up the following ingredients. Dice the onions, carrots, celery, and garlic. Using a medium sized dutch oven over medium heat add a few tablespoons of extra virgin olive oil. Once the pan is hot enough, add in just the onions. Allow the onions to sweat a little before adding in the carrots, celery, and garlic. Once the garlic, carrots, and celery are added allow them to mingle with the onions for a few minutes. Also add a pinch of salt and pepper in the dutch oven during this time as well. Next, add in the whole peel tomatoes, make sure to crush them a bit beforehand. During this time, also add in the fresh chopped tomatoes.
Then give the sauce a quick stir. After that, add in fresh oregano, basil, more kosher salt, and more ground black pepper. Stir all the ingredients together. Next, lower the heat to a simmer. Allow the sauce to cook for about 1-2 hours. Then use an immersion blender or blender and quickly pulse the sauce and drizzle in the olive oil. Stop blending when the sauce is completely smooth. This sauce could be used right away. If using later, the tomato sauce could be stored in the refrigerate for 1 week or freeze it up to 3 months.
Tomato Sauce
Ingredients
- 1/4 Cup Olive Oil Extra virgin
- 28 oz Whole peeled tomatoes crushed
- 8 cloves Garlic
- 5 Fresh plum tomatoes medium-sized and chopped
- 3 Tbsp Kosher salt
- 5 sprigs Oregano
- 5 sprigs Basil
- 2 Tbsp Fresh ground black pepper
- 1 Carrot chopped
- 1 stalk celery chopped
- 1 Large onion chopped
- 4 Tbsp Unsalted butter or Vegan butter optional
Instructions
- In a large dutch oven, add the extra virgin olive oil. Heat the oil over medium high heat. Add in the chopped onions and allow to cook until translucent (~2 minutes).
- Then add garlic, carrots, and celery season with salt and pepper. Stir occasionally. Saute until soft (~4-5 minutes).
- Add the crushed whole peeled tomatoes, freshly chopped plum tomatoes, basil, and oregano to the pot. Stir well and lower the heat. Allow to simmer covered for 30 minutes to 1 hour or until the sauce begins to thicken. (If the sauce seems unbalanced add in the unsalted butter)
- Using a blender, blend the tomato sauce until smooth, add in a drizzle of olive oil while blending. If not using right way, allow the sauce to cool down. Then, transfer to an airtight container or zip -lock bags. The sauce could be stored in the refrigerate for up to 1 week. Freeze up to 3 months.