Summer is the time for fresh tomatoes and there are so many ways to make use of this versatile vegetable this time of year—including making homemade tomato sauce! The best use of the source for zucchini’s pasta or on a side with any protein&vegetables dinner.
- 2 (32-oz.) jars of tomatoes
- 1 small carrot
- 1 medium onion (cut into quarters)
- 1 celery stalk (cut into quarters)
- ¼ cup olive oil
- 1 clove garlic, minced
- ⅛ cup white cooking wine
- Salt and pepper, to taste
- Cut up the quartered tomatoes from the jars into smaller chunks.
- Use a food processor to chop up the carrots, onions, and celery. You can choose to leave it chunky or chop it more finely.
- On medium heat, warm up the olive oil in a large sauce pot. Mix in the vegetables. Lower the heat a little bit, and sauté for about 10 minutes. Add in the minced garlic, and allow it to cook for another minute or so.
- Turn the heat up slightly and add in the white cooking wine, bringing it down to a simmer for 4–5 minutes.
- Add the tomatoes into the pot, bring the mixture to a simmer, and reduce the heat to low. Only cover the pot partially with the lid, and leave the sauce to simmer for 45 minutes. Make sure to stir every so often until the sauce is reduced and has thickened.
- Season with salt and pepper according to taste preferences, and serve with some spaghetti.