NEW! Summer Tomato Sauce Recipe
Isn’t there something therapeutic about making sauce from scratch?
From picking tomatoes to slicing and dicing, I’m excited to share this simple yet versatile tomato sauce that will be perfect with pasta, pizza, stews, and more. For a deeper flavor, I’m incorporating fresh herbs and our Provence herb blend. Bon appetit!
- 3 tablespoons extra virgin olive oil
- 1 yellow onion; diced
- 2 stalks of celery; diced
- 2 medium carrots; diced
- 3 cloves of garlic finely chopped
- 4-6 pounds of fresh tomatoes or 4 (14.5 oz) cans crushed tomatoes (when out of season)
- 1 bundle of fresh parsley
- 1 good handful fresh basil chopped
- 1 Tablespoon Provence
- Salt and Pepper
- Heat 2 tablespoons of extra virgin olive oil in a large saucepan on medium heat and sauté the onion, celery, and carrots until soft.
- In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
- Mix in the tomatoes and herbs.
- Add parley, Provence, salt and pepper, bring to a boil, lower the heat, and simmer for 30 minutes.
- Add basil and let simmer for a few extra minutes
- Tip: To thin out the sauce, add the mixture to a blender and blend until smooth.
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