Smoked Tomato Sauce

Raven Higheagle


This is a zesty tomato-based sauce that is very versatile. I use it as a foundation for everything from enchilada sauce to spaghetti sauce. I make lots of it when tomatoes are at their peek in the summer, to freeze for the winter when I want the taste of fresh tomatoes.

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Makes 4 Cups
15 Min
40 Min
Stove Top


1 Tbsp
olive oil
10 clove
1/2 c
diced sweet onion
1/2 c
dry white wine
1 can(s)
(8-ounces) crushed tomatoes
1 can(s)
(14-ounces)whole peeled tomatoes
1 Tbsp
tomato paste
1/2 c
1 c
smoked tomatoes or canned fire roasted tomatoes
1 1/2 tsp
minced fresh oregano
1/2 c
chpped fresh basil
1/2 tsp
minced fresh thyme
1 1/2 tsp
sea salt
1/4 Tbsp
fresh ground black pepper
1 Tbsp
+ 1 1/2 teaspoons sugar


1In a heavy stock pot, combine the olive oil, garlic, and onion over medium heat and sauté for about 5 minutes, or until onion is translucent.
2Add the wine and turn the heat to high, cooking for 2 minutes.
3Add the crushed tomatoes, whole peeled tomatoes, tomato puree, tomato paste, smoked tomatoes, water, oregano, basil, thyme, salt, pepper and sugar and bring to a boil.
4Reduce heat to low and simmer, uncovered for 30 minutes or until the mixture is reduced by one-fourth.
5Remove from heat and puree in a food processor or blender. Do this in batches.
6'serve immediately or cool and refrigerate in an airtight container for up to 14 days.
7This sauce can be frozen.

About Smoked Tomato Sauce

Course/Dish: Other Sauces
Main Ingredient: Fruit
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids, Healthy