Recipe: Basic Tomato Sauce

The basic tomato sauce recipe that I mentioned in my discussion on tomatoes is easy to make, freezes well, and can be used for any recipe that calls for tomato sauce. I always have some in my freezer.

The majority of the work is in chopping the vegetable to begin, and then it's just a case of waiting for it to cook.  Feel free to divide the recipe if you are intimidated by such large amounts, I find I use it so much that it's easier to make a lot at once and be done with it!

BASIC TOMATO SAUCE

8 MEDIUM CARROTS, DICED

4 STALKS OF CELERY, DICED

2 LEEKS, THINLY SLICED AND RINSED *

12 CUPS DICED ONIONS *

OLIVE OIL

2 CANS TOMATO PASTE

2 TABLESPOONS SUGAR

16 CLOVES GARLIC

6 BAYLEAVES

2 TABLESPOONS DRIED BASIL

2 TEASPOONS DRIED OREGANO

2 TEASPOONS SALT

1 TEASPOON BLACK PEPPER

DASH OF CAYENNE PEPPER

2  100OZ CANS DICED PLUM TOMATOES

*MEASURE THE SLICED LEEKS, THEN DICE ENOUGH ONION TO MAKE 12 CUPS ALTOGETHER

• HEAT THE OLIVE OIL IN A LARGE STOCK POT. ADD THE DICED VEGETABLES.
• SWEAT, COVERED, OVER LOW HEAT UNTIL THE VEGETABLES START TO SOFTEN, ABOUT 30 MINUTES.
• ADD THE TOMATO PASTE AND SUGAR, INCREASE THE HEAT AND COOK FOR 2 MINUTES.
• ADD THE REMAINING INGREDIENTS, AND SIMMER, STIRRING OCCASIONALLY UNTIL THE CARROTS ARE SOFT.
• ALLOW TO COOL. PUREE AND FREEZE IN 2 CUP BATCHES.