Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
1 hr 20 min
Prep:
5 min
Cook:
1 hr 15 min
Yield:
2 quarts of sauce

Ingredients

Directions

In a large non-reactive saucepan heat olive oil. Add onions and carrots and reduce heat to low. Add 1/4 cup of water and garlic. Cover and cook gently until vegetables are tender, about 15 minutes. Stir in tomatoes with puree, using a wooden spoon to break up tomatoes by mashing them against the sides of the saucepan. Add remaining 1/2 cup of water, cover and simmer over low heat for 1 hour, stirring now and then. Press sauce through a sieve or food mill and discard solids. Season to taste with salt and pepper. Use immediately or ladle into freezer containers. This sauce can freeze up to a year.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Tuna and Tomato Sauce

Recipe courtesy of Food Network Kitchen

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

Michele's Favorite Cookies

Recipe courtesy of Michele Urvater

Tomato Sauce

Recipe courtesy of Cesare Casella

Tomato Sauce

Recipe courtesy of Robert Irvine

Tomato Sauce

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories