Homemade Tomato Sauce II

Homemade Tomato Sauce II - Candy Coated Culinista

Homemade Tomato Sauce II – Candy Coated Culinista

I was in an experimental mood and decided to revamp my Homemade Tomato Sauce recipe.

Yield/Serving: almost 1 litre
Difficulty level is: Easy

• 3 tbsp olive oil
• 3 carrots, rough chop
• 8 Roma tomatoes, rough chop
• 1 bulb plus 7 cloves of garlic, minced
• 1 small onion, rough chop
• 6 stalks of celery, rough chop
• 2 small red pepper, rough chop
• 2 small orange pepper, rough chop
• 2 small yellow pepper, rough chop
• 227g whole mushrooms, rough chopped
• 1 cup wine vinegar
• ¾ cup tomato paste
• 2 tbsp basil
• 2 tbsp sea salt
• 2 tbsp ground black pepper
• 796ml canned tomatoes

1. Put olive oil into a pot and let heat up on medium high heat.
2. Add the carrots and let the cook until they are lightly browned.
3. Now add all the other vegetables along with the wine vinegar and tomato paste and let simmer for 15-20 minutes.
4. Puree the vegetables with the immersion blender.
5. Add the basil, salt, black pepper, canned tomato and let cook for 30 minutes.
6. Stir frequently as it will bubble.

• Freeze remaining in some Mason Jars. Remember to leave some space for expansion. (use mason jars or any thicker walled glass jar that can take the freezer temperatures
• You will need an immersion blender.

Please Enjoy

My thoughts
This recipe had an earthier taste to it. The mushrooms and the garlic attributed to this and it has a lot more vegetables than a store-bought tomato sauce, which always makes me happy.


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