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.


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


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


- 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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