My Tomato Sauce

Fantastic Main Course Salad

Vegetarian

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This tomato sauce has evolved over time, each adjustment bringing it closer to a perfect harmony of sweetness, acidity, and the deep, sun-ripened flavor of summer tomatoes.

A great tomato sauce is all about balance. It starts with good-quality tomatoes, whether canned or fresh, which form the heart of the recipe. Aromatics like garlic, onions, and herbs add depth and fragrance, but they should complement, not overpower, the natural tomato flavor.
Next comes a touch of acidity and umami. Adding tomato paste early on brings richness, while a bit of Worcestershire sauce enhances the savory notes. A splash of wine helps round out the flavors, along with just the right pinch of salt and a hint of sugar to bring everything together.
Finally, let the sauce simmer gently long enough for the flavors to deepen and the tomatoes to become rich and slightly sweet, but not so long that it loses its freshness.
 
You can also add parmesan rinds, miso paste, soy sauce, mushrooms, and sun-dried tomatoes or butter for a silky finish.
Tomato sauce can be used for pasta, pizza, shakshuka, hearty stews, soups, and as a topping for meatballs, sausages, fish, mussels, and roasted red peppers.
And now let’s get started

My Tomato Sauce

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

SERVINGS: 1 kg

Ingredients

• 1 kg ripe tomatoes or 1kg chopped tin tomatoes
• 50 g tomato paste
• 2 tbsp olive oil
• 2 sticks of celery chopped
• 2 small carrots chopped
• 1 onion chopped
• 4 cloves garlic minced
• 1/2 cup red wine
• ¼ bunch chopped fresh basil
• 1 bay leaf
• 2 tbsp butter
• 1 tbsp sugar
• salt and ground black pepper to taste

Instructions

• There’s something so comforting about making tomato sauce from scratch it fills your kitchen with the most amazing aroma and is absolutely worth the time.

  Start by bringing a large pot of water to a boil and setting up a bowl of ice water nearby. This quick step makes peeling the tomatoes so much easier. Drop the whole tomatoes into the boiling water for about a minute, just until the skins begin to split, then transfer them straight into the ice bath. Once they’re cool enough to handle, slip off the skins, remove the seeds, and give them a rough chop.

  Next, in a large pot or Dutch oven, heat a mix of butter and oil over medium heat. Add your carrots, onion, bell pepper, and garlic, and let them cook gently until the onion becomes soft and fragrant. This usually takes about 5 minutes and builds a wonderful flavor base.

  Pour in the puréed tomatoes, followed by your chopped tomatoes, a splash of wine, basil, and Italian seasoning. Add the celery stalks and bay leaf, then bring everything to a gentle boil. Once it’s bubbling, lower the heat, cover, and let it simmer for 2 hours. This is where the magic happens!

  After that, stir in the tomato paste and let the sauce continue to simmer for another 2 hours. The long cooking time helps develop a deep, rich flavor that tastes like it’s been made with love. When it’s done, simply remove the celery and bay leaf.

  Allow the sauce to cool completely before storing. It will keep well in an airtight container in the fridge for 4 to 5 days, and reheats beautifully on the stove. If you’d like to save some for later, this sauce also freezes or can be kept very well.

   

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