Homemade Tomato Sauce

August 26, 2014


1Bring a pot of water to a boil. Have ready a large bowl of iced water. Cut an X on one side of each of the tomatoes. 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.

2Chop 8 tomatoes and puree in blender or food processor.

3Chop remaining 2 tomatoes and set aside.

4In 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.

5Pour in pureed tomatoes.

6Stir in chopped tomato, basil, Italian seasoning and wine.

7Place bay leaf and whole celery stalks in pot.

8Bring to a boil, then reduce heat to low, cover and simmer 2 hours.

9Stir in tomato paste and simmer an additional 2 hours.

10Discard bay leaf and celery and serve.


10 ripe tomatoes

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

1 green bell pepper, chopped

2 carrots, chopped

4 cloves garlic, minced

1/4 cup chopped fresh basil

1/4 teaspoon Italian seasoning

1/4 cup Burgundy wine

1 bay leaf

2 stalks celery

2 tablespoons tomato paste

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