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


recipe makes 3 cups ( 6 servings).

1. Bring a pot of water to a boil. Have ready a large
bowl of iced water. Plunge whole tomatoes in boiling water
until skin starts to peel, 1 minute. Remove with slotted
spoon and place in ice bath. Let rest until cool enough to
handle, then remove peel and squeeze out seeds. Chop 8
tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.

2. In a large pot or dutch oven over medium heat, cook
onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2
hours. Discard bay leaf and celery and serve.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Meryl
Homemade Tomato Sauce