Tomato Sauce

tomato-sauceThere’s nothing like homemade marinara. Store bought pasta sauce is often loaded with sugar, and that’s a shame. Tomatoes are sweet and flavorful on their own! This sauce recipe can be easily doubled if you want to stock your freezer. The slow, hour-long simmer will thicken the tomatoes nicely, so there’s no need to include tomato paste.

If you have fresh basil in your garden, (lucky you!) chop up a small bunch and stir it into the sauce right before serving.

 

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Tomato Sauce
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Tomato Sauce
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Ingredients
  • 2 Tablespoons cooking fat coconut oil, butter, or ghee
  • 1 medium onion chopped fine
  • 2 Tablespoons garlic minced
  • 1 large carrot chopped fine
  • 2 medium celery stalks chopped fine
  • 2 14.5 ounce canned tomatoes whole or chopped
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons olive oil
Servings -6
Prep Time -20Min
Cook Time -1Hour
Ingredients
  • 2 Tablespoons cooking fat coconut oil, butter, or ghee
  • 1 medium onion chopped fine
  • 2 Tablespoons garlic minced
  • 1 large carrot chopped fine
  • 2 medium celery stalks chopped fine
  • 2 14.5 ounce canned tomatoes whole or chopped
  • 2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons olive oil
Servings -6
Prep Time -20Min
Cook Time -1Hour
Instructions
  1. Heat the 2 tablespoons of cooking fat in a large pot over medium heat. Add onions, garlic, celery, and carrots and sauté for 8-10 minutes until soft.
  2. Stir in tomatoes, spices, salt, and pepper. Reduce heat to medium low. Simmer, covered, for one hour.
  3. Remove pot from the heat and use an immersion/stick blender to puree the sauce. Stir in the olive oil. Enjoy! It's even better the next day. Will keep covered in the refrigerator for about one week. Freeze for 4-6 months.

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