Homemade Tomato Sauce Recipe

Braydon S., culinary student
Charleston, SC

Use this homemade tomato sauce recipe on pasta, in lasagna, on pizza, and in other tomato sauce dishes.

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What you need

15 tomatoes, cored and quartered (they don’t need to be peeled)
2 onions, small-diced
3 carrots, small -diced
3 stalks celery, small-diced
4 cloves garlic, peeled, whole
½ cup olive oil
Chicken or vegetable stock (homemade or canned)
2 bay leaves
½ bunch fresh thyme, chopped (to taste)
Fresh basil and oregano, optional (to taste)
Salt and pepper (to taste)

What to do

1. Heat olive oil in oversize pot. Sauté garlic in oil to infuse its flavor with the oil. Add onions, celery, and carrots. Cook slowly until vegetables are translucent.
2. Add tomatoes and bay leaves. Work them into the mixture.

3. Add enough stock (12-16 ounces) to cover the sauté mixture. Cook sauce slowly, until tomatoes have released all their juices, to let flavors develop.
4. Add stock until sauce reaches your preferred consistency (some people prefer thicker sauce; others prefer thinner).
5. Remove half the sauce from the pot. Puree it in a food processor on a slow speed. (High speed whips air into the sauce, which is not desirable).
   *** Be careful. Hot liquid expands.
6. Fold puree back into the remaining sauce.
7. Add fresh herbs, salt and pepper to taste.
8. Serve and enjoy!

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