No more store-bought jars of tomato sauce – this classic tomato sauce recipe is full of flavor, comforting herbs, and freezes so you can have homemade tomato sauce anytime!
- 2 Tablespoons olive oil
- 2–3 large carrots, diced (~1 cup)
- 3 celery stalks, diced (~1 cup)
- 1 medium onion, diced (~2 cups)
- 4–5 garlic cloves, chopped
- 2 teaspoons fine sea salt
- Dash of red pepper flakes (optional)
- 1/2 teaspoon sugar
- 1/3 cup red wine (or vegetable stock)
- 2 28-ounce cans of peeled whole tomatoes
- 1 Tablespoon dried oregano
- 1 Tablespoon dried basil
- Additional salt and pepper to taste
- In a large dutch oven or stock pot, heat olive oil over medium heat. Add carrots, celery, and onion. Cook for 3-4 minutes until tender.
- Add garlic, salt, sugar, and red pepper flakes. Deglaze pan with wine (or stock) and let cook until reduced by half, approximately 3-4 minutes.
- To prep the tomatoes, hand crush the whole peeled tomatoes in a separate bowl, removing any hard stems. Add hand crushed tomatoes into pot. Stir in dried oregano and basil. Cover and simmer for 30 minutes. Uncover and continue simmering for 30 minutes. Test salt level and add according to taste. Using an immersion blender, blend sauce until smooth (or desired texture).
- Use in your favorite recipes. Let cool and store the remainder in an airtight container. If freezing, let sauce cool completely in a glass jar, leaving approximately 1 inch at the top for expansion. Cover, and place in freezer. Thaw in refrigerator or microwave.