Basic Tomato Sauce


2 Tablespoons Olive Oil
1 Small Onion, finely diced
1 Stalk Celery, finely diced
1 small Carrot, finely grated
2 Cloves Garlic cloves, minced
1 teaspoon Thyme leaves
1 teaspoon Oregano Leaves, finely chopped
1/2 teaspoon Rosemary, dried and crushed

3 Cups Fresh Tomatoes, skinned and chopped; or 1 – 28-ounce Can Diced Tomatoes in Juice
Salt and Pepper, to taste

In a large saucepan, heat the oil to medium high and add the onion, garlic and celery.
Once the vegetables are aromatic and have become translucent, about 5 – 7 minutes, add the shredded carrot, thyme, oregano and rosemary; cooking for another 3 – 5 minutes.
Stir in the tomatoes, reduce the heat to a medium low and simmer for about 25 minutes.
Add salt and pepper to taste.
Purée to smooth the sauce with a hand immersion blender or leave chunkier, if desired.

Makes about 4 cups.

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I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

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