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Basic Tomato Sauce Recipe

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Stacey Engebretsen


2 T. olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
1 clove garlic, minced
1 28 oz. can whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped (bring a pot of water to boil, put tomatoes in water for 10-15 sec, skin will come off)
1 t. tomato paste
Salt and freshly ground black pepper to taste

Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.
Makes 2 1/2 cups of sauce.

To Make Italian tomato sauce add flavorings of your choice, add them all or just a few. (I like fresh basil and rosemary leaves)
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1/2 teaspoon rosemary leaves
1/2 teaspoon Italian seasoning
1/2 teaspoon oregano

To Make Mexican tomato sauce add flavorings of your choice:
1/2 teaspoon chili powder
2-3 tablespoon of chopped fresh cilantro
1/2 teaspoon cumin
1/2 package of taco seasoning mix
small can of chopped green chilies

Personal Notes:
Personal Notes:
I came up with this recipe when I was teaching the YSA some basic cooking skills.
This sauce can be used for a multitude of dishes,
Use for the base of spaghetti, stuff shells, lasagna, or for burritos, enchiladas,
with both sauce you can just use a can of tomato sauce, just sauté the onions and garlic than add sauce and flavorings .
With both sauces start small with the flavoring and add....you can't take it back out.
1-2 t. of sugar cut the acidity of the tomatoes




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