Thursday, August 16, 2012

Shortcut Homemade Tomato Sauce

I had some spaghetti squash, and more tomatoes than I could eat in salads and on sandwiches, so making sauce seemed an obvious solution. But I didn’t have a enough for a big batch, and I was feeling too lazy to do the whole business of blanching and peeling tomatoes so I decided to make it with diced fresh tomatoes, skins, seeds and all. It worked! And wound up really even tastier than I expected. I’ll be making it again in September when it’s all tomatoes all the time around here.

I definitely think the addition of baby carrots and celery sautéing in good olive oil, and then the addition of red wine and orange zest made the sauce special.

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Shortcut Homemade Tomato Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Skip the seeding and peeling and just give the tomatoes a fine chop for a quick tomato sauce

Ingredients:

2 cloves garlic, minced
1/2 cup carrot, small dice
1 stalk celery
3 - 4 medium to large tomatoes, finely chopped, saving water
2 Tbsp good olive oil
zest of 1 orange
1/3 cup red wine
salt and pepper to taste

Directions:

- saute carrot and celery in olive oil over medium high heat until softened
- add garlic and sauté 20 seconds
- add tomatoes, zest and wine and heat until simmering
- season, lower heat, cover and cook for 20 - 30 minutes

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