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!