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  • Rebecca Landesman

Recipes We Love: Homemade Tomato Sauce

Sundays are for pasta and we take it seriously. We love a slow-cooked red sauce made from scratch and this recipe keeps it simple and authentic. Set it and forget it—the flavor develops as the sauce simmers throughout the day. You'll feel like a master chef when you're adding this pomodoro to your pasta.

Via All Recipes


Grocery List:

  • 10 ripe tomatoes

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 2 carrots, chopped

  • 4 cloves garlic, minced

  • 1/4 cup chopped fresh basil

  • 1/4 teaspoon Italian seasoning

  • 1/4 cup Burgundy wine

  • 1 bay leaf

  • 2 stalks celery

  • 2 tablespoons tomato paste


How To Do It:

  1. Bring a pot of water to a boil. Prep a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

  2. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

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