toamatosauce700

 

Let?s face it, a good tomato sauce is like that perfect little black dress: hard to find. It?s seems like an easy and basic enough sauce to make, but it took me a while to come up with the right recipe.
If you happened to have amazing fresh tomatoes, it will make a big difference. But they only are available for a short period of time, so I would suggest to choose a good San Marzano tomato.

 

Good for lunch boxes?Yes.
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Prep Time Cook Time Difficulty
20
mn
50
mn
Easy
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Votes: 0
Rating: 0
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Prep Time Cook Time Difficulty
20
mn
50
mn
Easy
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
What you need
Units: Servings:
How it's made
  1. Chop the onion and shallot. Peel and petite dice the carrot. Wash and dice the celery stick. Wash and chop the parsley. Peel and either crush or thinly chop the garlic.
  2. In a dutch oven warm up the oil and butter. Start by cooking the onion and shallot, once they?re sweating stir in the carrot, celery, garlic and parsley. Cook on medium-low for a 6-7 minutes (until softened). Smells good doesn?t it?
  3. Stir in the tomato paste and wine, and let reduce the wine for a minute or so. Add the chopped tomato.
  4. Sprinkle with the oregano, herbs de Provence, salt and powdered broth. Stir once more, lower the heat to a low setting, cover and simmer for about 40 minutes.
  5. Uncover, adjust the seasoning and cook for an extra 10 minutes.
Recipe Notes

You can simplify this recipe if in a rush.
For example you can skip the carrot and?celery because they take a while to prepare.?They're great for you and add lots of flavor, but not a deal breaker the sauce will still be good.

Share this Recipe
What you need
Units: Servings:
How it's made
  1. Chop the onion and shallot. Peel and petite dice the carrot. Wash and dice the celery stick. Wash and chop the parsley. Peel and either crush or thinly chop the garlic.
  2. In a dutch oven warm up the oil and butter. Start by cooking the onion and shallot, once they?re sweating stir in the carrot, celery, garlic and parsley. Cook on medium-low for a 6-7 minutes (until softened). Smells good doesn?t it?
  3. Stir in the tomato paste and wine, and let reduce the wine for a minute or so. Add the chopped tomato.
  4. Sprinkle with the oregano, herbs de Provence, salt and powdered broth. Stir once more, lower the heat to a low setting, cover and simmer for about 40 minutes.
  5. Uncover, adjust the seasoning and cook for an extra 10 minutes.
Recipe Notes

You can simplify this recipe if in a rush.
For example you can skip the carrot and?celery because they take a while to prepare.?They're great for you and add lots of flavor, but not a deal breaker the sauce will still be good.

Share this Recipe