Basic Tomato Sauce

Basic tomato sauce for pasta. Makes several containers for freezing.

  • 3 T olive oil
  • 2 medium white onion, 1/4-inch dice
  • 8 garlic cloves, peeled and thinly sliced
  • 2 medium carrots, shredded
  • 1/2 T fresh basil chopped or 1/2 t dry (use sparingly)
  • 1/2 T fresh oregano chopped or 1/2 t dry (use sparingly)
  • 1 t salt or to taste or none at all
  • 1/4 – 1 t sugar
  • freshly ground black pepper to taste
  • 3 28-oz can peeled whole tomatoes with juices
  • 2 28-oz can crushed tomatoes
  • 4 T tomato paste
  1. Heat the olive oil over medium heat.
  2. Add the onion and garlic, and cook until soft, don’t burn.
  3. Add the basil, oregano and carrot. Cook until the carrot is fairly soft.
  4. Meanwhile, crush the whole tomatoes a bit with a potato masher or your hands.
  5. Add all of the tomatoes and juice with the tomato paste and bring to a boil, stirring often.
  6. Lower the heat and simmer, stirring frequently to avoid burning, until the watery juices are mostly gone and the flavors are well incorporated, 45 minutes to 1-1/2 hours

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