Tomato Carrot Celery Sauce for Pasta with Garlic and Herbs
A meat-free crushed tomato pasta sauce with finely diced onion, carrot, celery, garlic, oregano, basil, and tomato paste.
Ingredients
Tomato Sauce
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 1 medium carrot finely diced
- 1 stalk celery finely diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
- 2 tablespoons chopped fresh basil optional
- 0–¼ cup water only if drying before vegetables soften; 1 tablespoon at a time
Instructions
- Soften finely diced onion, carrot, and celery in olive oil over medium heat for 5–7 minutes. Stir minced garlic for 30–60 seconds, then cook tomato paste through for 1 minute.
- Add crushed tomatoes, oregano, and dried basil. Bring to a gentle simmer, partially cover, and cook about 30 minutes, stirring from the base.
- Check vegetables for tenderness and extend cooking if needed. If drying early, stir in tablespoon portions of the conditional water, using a maximum of ¼ cup; finish uncovered briefly if too loose.
- Taste salt and pepper, fold in optional chopped fresh basil, and serve about 6 sauce portions with separately prepared pasta or another accompaniment.
Notes
Yield is approximately four cups, depending on reduction. Pasta is prepared separately. This sauce requires refrigeration or freezing and is not a tested shelf-storage canning recipe.