Chunky herbed tomato sauce
Source of Recipe
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List of Ingredients
2 medium-size carrots
2 celery stalks
2 medium-size onions
6 garlic cloves or 4.5-oz (125-g) bottle chopped garlic, about 1/2 cup (125 mL)
2 tbsp (30 mL) olive oil
3 (28-oz/796-mL) cans tomatoes, including juice
13 oz (369 mL) can tomato paste
1 cup (250 mL) water
1 tbsp (15 mL) dried leaf basil
2 tsp (10 mL) dried leaf oregano
1/2 tsp (2 mL) each of salt and freshly ground black pepper
1/4 to 1/2 tsp (1 to 2 mL) hot red chili flakes (optional)
2 tsp (10 mL) granulated sugar (optional)
1 cup (250 mL) chopped fresh parsley or basil leaves
Recipe
1. Finely chop carrots, celery and onions into 1/4-inch (0.5-cm) pieces. Mince fresh garlic. Heat oil in a large wide saucepan set over medium heat. When hot, stir in carrots, celery, onions and garlic. Stir often until onions are soft, from 8 to 10 minutes.
2. Meanwhile, pour tomatoes and their juice into a bowl. Using your hands or a potato masher, roughly break up tomatoes. Once onions are soft, stir in tomato paste. Stir often until vegetables are well coated, about 3 minutes. Pour in water. Using a wooden spoon, scrape up any bits from bottom of pan. Add tomatoes and their juice, basil, oregano, salt, pepper and 1/4 teaspoon (1 mL) chili flakes, if using. If you like a spicy sauce, stir in remaining chili flakes. Increase heat to high and bring mixture to a boil, stirring often. Then reduce heat to medium-low. Cover and simmer, stirring occasionally, until flavours have blended, about 15 minutes. Taste and stir in sugar, if needed. Remove from heat. For a smoother and thicker consistency, pour a third of sauce into a food processor. Pulse until fairly smooth. Add to sauce in pan. Stir in parsley. Sauce will keep well, covered, in the refrigerator up to 5 days. Or freeze in small batches up to 1 month.
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