Best Homemade Tomato Sauce Recipe

Ingredients

• 10 ripe tomatoes
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 0.25 cup Burgundy wine
• 0.25 cup chopped fresh basil
• 0.25 teaspoon Italian seasoning
• 2 stalks celery
• 1 bay leaf
• 2 tablespoons tomato paste

Instructions

1. Prepare all the necessary ingredients.
2. In a large pot, bring water to a rapid boil. Simultaneously, prepare a large bowl filled with ice water.
3. Submerge the whole tomatoes into the boiling water. Keep them in until the skins begin to peel away, approximately 1 minute.
4. Using a slotted spoon, transfer the tomatoes into the ice bath. Allow them to cool until they are comfortable to handle.
5. Peel the skins off the tomatoes, remove the seeds by squeezing gently, and then coarsely chop 8 of the tomatoes.
6. Blend the tomatoes in a blender or food processor until you achieve a smooth puree. Finely chop the remaining 2 tomatoes and set them aside.
7. In a large pot or Dutch oven, heat butter and oil over medium heat. Add carrots, onion, bell pepper, and garlic. Sauté, stirring occasionally, until the onion becomes translucent and softens, about 5 minutes.
8. Pour in the pureed tomatoes, followed by the chopped tomatoes, red wine, fresh basil, and Italian seasoning. Add celery stalks and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 2 hours.
9. Incorporate tomato paste and continue to simmer for another 2 hours. Remove and discard the celery and bay leaf before serving.

Nutrition

• Calories: 149 kcal
• Fat Content: 9 g
• Fiber Content: 4 g
• Sugar Content: 8 g
• Sodium Content: 105 mg
• Protein Content: 3 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g