Tomato Sauce – Homemade

by Anne Paddock

Tomato sauce from scratch is intimidating – why else would there be so many ready-made jars in the grocery store? If people knew how simple it is to make their own tomato sauce and how much better a fresh sauce tastes compared to a jarred variety, the commercial manufacturers wouldn’t be happy. Yet, once you know how to make a basic tomato sauce, the secret is out of the bag and the store-bought brands (although a few great ones – Mama Jess or Bavaro’s – with natural wholesome ingredients are necessary and a tasty alternative) will no longer have a prominent place in your kitchen cabinet.

It’s all in the tomatoes but great tasting fresh tomatoes aren’t available year-round so choices are limited to canned or boxed varieties. Pomi tomatoes – either chopped or strained – are an excellent alternative to fresh tomatoes. Made from “fresh Italian tomatoes” in Italy, this boxed variety has not added ingredients. In fact, there is only one ingredient: tomatoes.

Available in most grocery stores, Pomi tomatoes come in a square box and are usually stacked next to canned tomatoes. The sauce is simple to make and delicious. Be adventurous and adjust the minced vegetables to your liking. Use a good quality Pinot Noir (Oregon produces great Pinot Noir wine) as the wine will make a difference.

2 tablespoons of olive oil

1 small yellow onion, minced fine

1 carrot, minced fine

1 celery stalk, minced fine

2 tablespoons tomato paste

1 26-ounce box of Pomi chopped tomatoes

1/4 cup of red wine, such as Pinot Noir

1/2 teaspoon salt

1/2 teaspoon dried basil

Heat the olive oil over medium-low heat.
Add the minced onion, carrot, and celery and saute until softened, 10-12 minutes
Add the salt and basil and blend into the vegetables.
Add the tomato paste, chopped tomatoes, and red wine.
Cook over low heat for about 45 minutes until thickened.
Allow to cool for 30 minutes.
Pour the tomato sauce into a blender and mix for 15 seconds.
Heat and serve.