Tomato Pasta Sauce

Ingredients

28 oz Crushed Tomatoes
2 Stalks of Celery
½ cup Shredded Carrot
2 tsp Dried Basil
2 tsp Dried Rosemary
2 tbsp Olive Oil
1 tbsp Kosher Salt
¼ cup 1/4 cup red wine or water
1 tbsp Red Pepper Falkes (optional)

Directions

1

In a medium sized pot add the olive oil and sauté celery and peppers for 15 minutes. If you have an immersion blender you can skip this until the end, if not: transfer the soft sautéed veggies to a blender and purée them, and this add back to the pot.

2

Add the red wine, pepper flakes, basil, rosemary and kosher salt. Then add the crushed tomatoes. Lower the heat once this starts boiling and simmer uncovered for 20-30 minutes.

3

Stir regularly so it doesn’t burn. You will know it’s done when it’s about 1 1/2 inches lower in the pot than the level it started at.

4

You can freeze sauce for 4-6 months. I think making a triple batch is best so then I have multiple containers on hand for fall and winter.

Yields1 Serving
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

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