Tomato Sauce
15m prep 35m cook 50m ready
About 3 cups Don’t bother peeling the tomatoes if you plan to put the sauce through a food mill. Furthermore, if you don’t mind a chunky tomato sauce, there is no need to peel the tomatoes or food-mill the sauce. For a classic, roux-thickened French tomato sauce (called Sauce Tomate), replace the olive oil with 2 tablespoons butter, then add 2 tablespoons flour to the softened vegetables and cook, stirring, until the flour is nutty and fragrant. Proceed as directed and pass the sauce through a food mill.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- (1 small carrot, finely chopped)
- (1 small celery rib with leaves, finely chopped)
- 2 garlic cloves, minced
- (1 tablespoon chopped basil, rosemary, sage, or thyme)
- 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
- (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped)
- 2 teaspoons tomato paste
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- (1 small carrot, finely chopped)
- (1 small celery rib with leaves, finely chopped)
- 2 garlic cloves, minced
- (1 tablespoon chopped basil, rosemary, sage, or thyme)
- 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
- (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped)
- 2 teaspoons tomato paste
- ¾ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
Let's Cook
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Step 1.
Heat in a large skillet over medium heat: 2 tablespoons olive oil
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Step 2.
Add: 1 small onion, finely chopped; (1 small carrot, finely chopped); (1 small celery rib with leaves, finely chopped)
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Step 3.
Cover, reduce the heat to low, and cook, stirring occasionally, until the vegetables are very soft, about 15 minutes. Add and cook, stirring, for 30 seconds: 2 garlic cloves, minced; (1 tablespoon chopped basil, rosemary, sage, or thyme)
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Step 4.
Stir in: 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes; (½ cup sun-dried tomatoes, soaked in boiling water until soft, and finely chopped); 2 teaspoons tomato paste; ¾ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste
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Step 5.
Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, 15 to 20 minutes. Pass through a food mill for a smooth sauce.
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