Simple Tomato Sauce

Make a double batch of this tomato sauce and freeze some to have on hand for a quick dinner later.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 12

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 large sweet onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 stalk celery, finely chopped
  • 1 large carrot, peeled and grated
  • ¼ tsp. ground black pepper
  • ⅛ tsp. ground mustard
  • 1 can (14.5 oz.) no-salt-added diced tomatoes
  • ¼ tsp. sugar
  • ⅛ tsp. dried lemon peel, crushed
  • 1 can (15 oz.) no-salt-added tomato sauce
  • 1 can (28 oz.) no-salt-added tomato purée
  • 2 dried bay leaves
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ¼ tsp. red pepper flakes
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 4 Tbsp. fine extra-virgin olive oil

Directions

  • In a large, deep nonstick sauté pan, heat oil over medium-high heat. Add onion and garlic; sauté until soft and translucent, about 5 to 10 minutes. Add celery, carrots, black pepper, and mustard; mix well. Sauté for 5 minutes. Drain the juice from diced tomatoes and reserve. Add drained tomatoes to the pot; sauté until all vegetables are soft, about 5 to 10 minutes. Add sautéed tomato mixture to the bowl of a food processor; process until smooth. Return to the pan.
  • Add reserved tomato juice, sugar, lemon peel, tomato sauce, tomato purée, bay leaves, oregano, basil, and red pepper flakes; reduce heat and simmer, uncovered, for 45 minutes. Remove bay leaves and add garlic and onion powders. Simmer for an additional 15 minutes until thick. Stir in olive oil.

Recipe Information

Serves: 12

Ingredients

  • ½ cup extra-virgin olive oil
  • 1 large sweet onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 stalk celery, finely chopped
  • 1 large carrot, peeled and grated
  • ¼ tsp. ground black pepper
  • ⅛ tsp. ground mustard
  • 1 can (14.5 oz.) no-salt-added diced tomatoes
  • ¼ tsp. sugar
  • ⅛ tsp. dried lemon peel, crushed
  • 1 can (15 oz.) no-salt-added tomato sauce
  • 1 can (28 oz.) no-salt-added tomato purée
  • 2 dried bay leaves
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • ¼ tsp. red pepper flakes
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 4 Tbsp. fine extra-virgin olive oil

Directions

  • In a large, deep nonstick sauté pan, heat oil over medium-high heat. Add onion and garlic; sauté until soft and translucent, about 5 to 10 minutes. Add celery, carrots, black pepper, and mustard; mix well. Sauté for 5 minutes. Drain the juice from diced tomatoes and reserve. Add drained tomatoes to the pot; sauté until all vegetables are soft, about 5 to 10 minutes. Add sautéed tomato mixture to the bowl of a food processor; process until smooth. Return to the pan.
  • Add reserved tomato juice, sugar, lemon peel, tomato sauce, tomato purée, bay leaves, oregano, basil, and red pepper flakes; reduce heat and simmer, uncovered, for 45 minutes. Remove bay leaves and add garlic and onion powders. Simmer for an additional 15 minutes until thick. Stir in olive oil.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat10g
Saturated Fat1.5g
Cholesterol0mg
Sodium40mg
Total Carbohydrate13g
Dietary Fiber3g
Sugars7g
Protein2g