Homemade tomato sauce can be better than most anything you can buy in a store. It’s easy to make and since it uses canned tomatoes, you don’t have to worry about them being in season.
Yield: 1 quart
- 1/4 cup olive oil
- 1 medium onion (see note 1), diced small
- 4 garlic cloves, thinly sliced
- 1 tablespoon Italian seasoning
- 1/2 carrot, shredded thin (see note 2)
- 2 28-ounce cans peeled whole tomatoes (see note 3)
- 1 pinch sugar
- Pour the tomatoes and juice into a large bowl and crush the tomatoes by hand.
- Heat the olive oil over medium heat in a large saucepan until shimmering. Add onion and garlic and cook until lightly browned stirring occasionally (10 – 5 minutes). Don’t rush this. The longer you cook it, the sweeter the garlic and onion will be.
- Add the Italian seasoning and carrot to the pot. Cook for five minutes stirring occasionally so nothing burns.
- Add the tomatoes with the juice and sugar to the pot and bring to a boil. Reduce to simmer and cook for 30 minutes stirring often. Blend the sauce until it is the desired consistency (see note 4). Season with salt and pepper to taste.
- I prefer Vidalia onions in this recipe for their natural sweetness, but feel free to use whatever strikes your fancy.
- I used a vegetable peeler to make carrot ribbons and then stacked them up and cut them into small pieces. That way they cook through quickly.
- When buying canned tomatoes it is important to look at the ingredient list. Make sure it does not contain calcium chloride This is added to make sure the tomatoes retain their firmness but in this recipe we want them to break down.
- I use an immersion blender in the final step (that way I don’t have to get another implement dirty) but you can use a regular blender instead (either wait for the sauce to cool or leave an escape hatch open and covered with a towel to let the steam escape).