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Author Notes: This tomato sauce was originally inspired by a recipe via Giada de Laurentiis, but I adapted it to suit my own tastes. It calls for a lot of celery, yes, but the end result is something well-balanced, hearty, and packed with flavor. I love using this sauce as a base for everything from pizza to shakshuka to chili.
Recipe which inspired this one: http://www.foodnetwork... —Alisha
Makes: about 6 cups
medium onion, roughly chopped
stalks celery, leaves removed, roughly chopped
medium carrots, roughly chopped
basil leaves, whole
(14 oz) cans cut tomatoes
tablespoons unsalted butter
salt & pepper
bay leaves (optional)
- Heat about 2 tbsp olive oil in large pot over medium heat. Add onion and cook until just starting to brown, stirring frequently. Add pinches of salt and pepper while cooking.
- Add carrot and celery, and drizzle another tablespoon of olive oil in, adding a couple more pinches of salt and pepper. Cook until vegetables have softened.
- Add the four cans of cut tomatoes. Top off with 2 can' worth of cold water. Add the basil leaves. Bring to a boil and let simmer for about 1 hour, or until the mixture has thickened to desired consistency.
- Add the 2 tbsp of unsalted butter and stir until it melts into the sauce. Let it cool, then add it in batches to a food processor or blender and make it smooth.