Easy Tomato Sauce Recipe Video
Basic Tomato Sauce is an easy sauce made by Chef David. This basic tomato sauce east to make and can be used for a variety of dishes. Homemade tomato sauce is always fresh, so try this recipe. Very few basic ingredients are used and making this dish in no big deal!
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1⁄2 Cup (8 tbs), small diced | |
| Carrot | 1⁄2 Small, dice | |
| Celery stalk | 1⁄2 , small diced | |
| Garlic | 1 Clove (5 gm), minced | |
| Canned roma tomatoes | 28 Ounce (Whole/Peeled, With Liquid) | |
| Bay leaf | 1 | |
| Oregano sprigs/0.5 teaspoon dried oregano | 2 (Fresh) | |
| Salt | 1⁄2 Teaspoon | |
| Black pepper | 1 Pinch |
Directions
Heat the olive oil in a pan over medium heat.
When the oil is hot, add the onion, carrot and celery. Cook stirring occasionally until the vegetables are soft and the onion is translucent.
Add the garlic and cook for one minute being careful not to let it burn. Next, stir in the rest of the ingredients.
Bring to a simmer, reduce heat to low and partially cover with a lid. Stir occasionally and cook until thickens, about 30-45 minutes. Remove from heat and add salt and pepper to taste.
Puree in a food processor or strain through a food mill for a smooth sauce, or use as is for a chunky style sauce.
After cooling, the sauce can be refrigerated 3-5 days or frozen up to three months.
*Substitute 32oz of fresh local Roma tomatoes when available. Core and quarter the tomatoes before cooking and strain the finished sauce through a food mill to remove the skins.
When the oil is hot, add the onion, carrot and celery. Cook stirring occasionally until the vegetables are soft and the onion is translucent.
Add the garlic and cook for one minute being careful not to let it burn. Next, stir in the rest of the ingredients.
Bring to a simmer, reduce heat to low and partially cover with a lid. Stir occasionally and cook until thickens, about 30-45 minutes. Remove from heat and add salt and pepper to taste.
Puree in a food processor or strain through a food mill for a smooth sauce, or use as is for a chunky style sauce.
After cooling, the sauce can be refrigerated 3-5 days or frozen up to three months.
*Substitute 32oz of fresh local Roma tomatoes when available. Core and quarter the tomatoes before cooking and strain the finished sauce through a food mill to remove the skins.
Editors Review
If you are addicted to tangy tomatoes, you can have the taste of them always through a tomato sauce. Here is an easy and basic recipe for tomato sauce. Watch how the chef makes use of different vegetables, sweats them and adds garlic, tomatoes and bay leaf and makes an aromatic thick tomato sauce.Chef
