Simple tomato sauce for lasagnas and pastas. Perfect for using up all the garden fresh tomatoes you grew!
Ingredients
Servings: cps
Instructions
- Notch the tomatoes with an small "X" and blanch in boiling water for 10 seconds, remove and place in ice water. Peel and seed tomatoes.
- In a large stock pot, heat olive oil over medium heat. Add onion, garlic, and grated carrot and saute until translucent. About 8-10 minutes.
- Add tomatoes, basil, oregano, thyme, bay leaves, parsley, and sea salt and simmer for 2 hours.
- Add carrot for the last 30 minutes to soak up some acidity. When done, remove carrot, sprigs, and bay leaves.
- Blend with an immersion blender.
Recipe Notes
If you're planning on canning this sauce, add about 2 tbsp of lemon juice to jar. Water bath for 35 minutes. Just note this recipe is not recommended for this type of canning as all the additional ingredients raise the pH (bad for you, good for botulism). Proceed at your own risk. I usually try to use within 2 months.
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