I have at least 100 tomatoes to cook up, so there will be a lot of sauce in these pictures, but the supplies I gave you will serve 6.
Beautiful Roma tomatoes. Boil the tomatoes until the skin starts to peel, let them cool or dunk them in cold water, then peel the skin off and squeeze out the seeds.
At this point, if you like your sauce to be smooth, blend your tomatoes (I had to do this in batches), or you can leave it chunky.
Pour your tomatoes into a large pot or Dutch oven, cooking over medium heat.
Stir in your basil.
And your Italian seasoning.
Sauté your onion, carrots, and garlic until soft, about 5 minutes.
Add them to the tomato sauce.
Then add in the celery and bay leaves.
Bring to a boil, then reduce heat to low, cover and simmer two hours.
After two hours, stir in the tomato paste and any salt and pepper you would like to add. Just make sure your tasting as you go.
Cover and let simmer another two hours.
Remove the bay leaves and the celery.
Isn't it beautiful? Serve right away or you can keep it for up to three days in the refrigerator and up to 6 months in the freezer. Enjoy!
- 10.0 Ripe Roma tomatoes, peeled
- 2.0Tbsp Olive oil
- 2.0Tbsp Butter
- 1.0 Onion, chopped
- 2.0 Carrots, chopped
- 4.0 Cloves garlic, minced
- 0.0c Fresh basil, chopped
- 0.0tsp Italian seasoning
- 1.0tsp Bay leaf
- 2.0 Celery stalks
- 2.0Tbsp Tomato paste
- Salt and pepper, to taste