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.


~ by Dayna on July 15, 2007.

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