This rich tomato sauce tastes great with pasta or as a base for many other dishes. I use it for pasta bakes, lasagna and pizza, anything you would like smothered in a gorgeous tomato sauce.
My kids have been on a serious pasta with marinara sauce crave lately so I have made a lot of tomato sauce. Good thing this recipe is easy to change up by adding a few ingredients. Sometimes I add a little cream, different fresh vegetables and cheeses.
The carrot might not be a usual ingredient in a tomato sauce but it brings a little natural sweetness that makes the sauce richer.
The kids likes a smooth tomato sauce so I simply blend it with a hand held blender. If you like it rustic, just leave it as is. Here I have served it over pasta with fresh tomatoes, parmesan and a sprinkle of fresh basil. Simple and delicious!
Try some of my other pasta dishes, Smoked Salmon Pasta or Artichoke and Sun dried tomato Pasta
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 small carrots, pealed and finely grated
- 2 stalks of celery, finely chopped
- 1 deciliter (½ Cup) red wine, optional or water
- ½ vegetable stock pod/cube
- 1 tsp dried oregano
- ½ teaspoon dried basil
- cayenne pepper, salt and pepper to taste
- 1 400g (14 ounces) can of crushed tomatoes
- 1 400g (14 ounces) tomato fritto or passata
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Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery and cook for a about 5 minutes until translucent. Add the garlic, carrot and dried spices and cook for a minute. Add the wine (or water) and stock cube and let it cook down for about 3 minutes.
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Add the tomatoes and stir until the sauce begins to boil. Lower the heat and simmer for about 10 minutes until the sauce has thickened. If you like a smooth sauce you can blend it with a hand held blender.
Your sauce is now ready to serve!
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