Maureen’s Garden Sauce

My mom’s homemade tomato sauce is a thing of legend.  Every so often, we’d come home from school to smell a delicious saute of onions, carrots, and peppers and knew what was in store for the next day – Mom’s Sauce!  She was kind enough to share her delicious recipe with me and so I’ll share it with you. This is very veggie heavy, hence why I’m calling it a garden sauce.

You will need:


  • 4 28-oz cans of crushed tomatoes
  • 8 carrots
  • 8 celery stalks
  • 8 onions
  • 2 green peppers
  • 2 red peppers
  • 2 heads of garlic
  • 1/4 C of olive oil to start

1. Chop all vegetable except the garlic.

2. Saute the onions well, for about 30 minutes until they are a nice brown


3. Add all the other vegetables in except for the garlic. Cook on low for a half an hour.


4. Add the garlic in. Continue to cook on low for 1-1.5 hours.


5. Puree the veggies. I used a blender – and hand-held or food processor would work fine as well.  If the puree is too thick, add a little water.   Add the pureed veggies to a large pot filled with the crushed tomato sauce.




Once everything’s mixed together, it’ll have a beautiful orangey red color.  Add salt and peppers to taste.  Let is simmer on low for another hour or so.  Fresh basil is a great add if you have it.  Serve with your favorite pasta shape and some homemade garlic bread!

In the summer, I love to add thick slices of zucchini I’ve sautéed in olive oil into the sauce. They’re a great veggie alternative to meatballs!

The carrots are sweet, so sugar shouldn’t be necessary. If you do taste some tinniness from the canned tomatoes, try adding a little brown sugar. You’ll have enough sauce for 2 lbs of pasta. I usually make 1 pound of pasta and add half the sauce. The other half I’ll freeze in a tupperware container for a treat later in the month. Enjoy!


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