Pasta Sauce

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 16 to 20 servings (1 gallon)
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3 quarts canned whole peeled tomatoes

1 cup extra-virgin olive oil 

1/2 cup fresh basil, chiffonade 

1/2 cup small diced carrot 

1 tablespoon fresh oregano, chopped 

1 small yellow onion, diced 

5 cloves garlic, chopped 

2 cups canned diced tomatoes 

1/2 cup tomato paste 

3 tablespoons kosher salt 

1 tablespoon freshly ground black pepper


Special equipment:
an immersion blender
  1. Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

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