Tomato Sauce from Scratch

Tomato Sauce From Scratch Recipe

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Carolyn Haas


I had some Roma tomatoes that needed to be used. I am a fan of adding extra veggies to everything, so tried this!


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20 Min
2 Hr 15 Min
Stove Top


  • 1 1/2 lb
    roma tomatoes
  • 1 small
    onion, chopped
  • 1 medium
    carrot, peeled and sliced
  • 1/2 large
    green pepper, cut up
  • 1 stalk(s)
    celery, cut up
  • 2 clove
    garlic, minced
  • 1/2 tsp
    italian seasoning (i used spicy kind w/ jalapeños)
  • 1 Tbsp
    fresh thyme leaves
  • 1 Tbsp
    fresh oregano leaves
  • 2 Tbsp
    fresh basil
  • ·
    salt, to taste
  • ·
    black pepper, to taste
  • 1/4 c
    wine (whatever is open)
  • 1/4 c
    water (more if needed)
  • 1/2 tsp
    chicken bouillon
  • 2 Tbsp
    tomato paste, or more to thicken

How to Make Tomato Sauce from Scratch


  1. Wash tomatoes, cut X in bottom, put into boiling water for 1 minute. Plunge into ice water until cooled. Peel and chop.
  2. While tomatoes are cooling, heat oil in large pot, add chopped onion, carrot, pepper and celery. Saute until onion starts to caramelize, add garlic. Sauté another minute, add tomatoes, wine, water and boullion .
  3. Simmer together for about 2 hours. When veggies are all softened, turn off heat for a minute and whizz everything together with an immersion blender. (Or puree with a blender or food processor if that's what you've got.) Add the tomato paste. Return to heat and continue cooking until reduced to an acceptable consistency.
  4. At this point, you can save the rest until you're ready to use it. I added frozen meatballs, cooked until everything was hot and served over pasta. Make sure to adjust seasoning to taste.

Printable Recipe Card

About Tomato Sauce from Scratch

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American

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