Homemade Tomato Sauce !

You will need:

• 1/2 cup of olive oil
• 3 cloves of garlic, minced
• 1 medium onion, chopped
• 3 celery hearts, chopped
• 3 carrots, chopped
• 1 tsp. crushed rosemary
• 1 tsp. oregano
• 1 tsp. thyme
• salt, to taste
• fresh ground black pepper, to taste
• 1 tbsp. basil leaves ( fresh if you have them)
• 2 32oz. cans of crushed tomatoes

I use this recipe year around. Planting 8-10 Roma tomato plants will yield enough for sauce and at peak harvest you will have enough to can and save through the cold winter months. Using cans of store bought crushed tomatoes is another option if you aren't up for canning or run out before the next harvest.

Fresh tomatoes can be saut�ed in olive oil until soft and then crushed, or you can put them in boiling water until the skin breaks, peel the skin, and put in the sauce that way. I have found there isn't a huge difference in taste between the two and leaving the skins on is less messy. Adding a small can of tomato paste will thicken your sauce up.

Step 1: Heat the olive oil over medium-low heat, add the onion and garlic and cook for about 2 minutes until translucent.

Step 2: Add the celery and carrots, as well as your spices, and cook for about 5-8 minutes

Step 3: Add your tomatoes and simmer, covered, for an hour. If the sauce is too acidic you can add butter, one tablespoon at a time.

Step 4: Blend the sauce with a food processor and either serve or return to pot to simmer longer. The sauce will thicken as you simmer and I generally simmer for about 2 hours.

Have fun with your sauce and add what you like; peppers are a nice touch too.