- 1 (28 ounce) can diced tomatoes
- 2 stalks celery, with leaves, chopped
- 2 carrots, peeled and chopped
- 1 small sweet onion, chopped
- 3 cloves garlic
- 1/2 (6 ounce) can tomato paste
- 2 cups water
- 2 cups red wine
- 1 teaspoon dried sage
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 tablespoon dried oregano
- salt and ground black pepper to taste
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
04/29/2018
recipepes.com
Pomodoro Pasta Sauce, recipe
PT15M
PT1H
5
455 calories
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