Prep 15 mins
Cook 30 mins
I make this all the time. I use stewed canned tomatoes because it help saves time from using whole canned tomatoes, and then having to break it up. You can easily double it or halve it if you like.
- 1 (19 ounce) can stewed tomatoes
- 1 medium onion
- 2 large garlic cloves
- 2 large carrots
- 2 large celery ribs
- 1 (12 ounce) can tomato paste
- 1 medium green pepper
- 2 tablespoons basil
- 2 tablespoons oregano
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 teaspoon parsley
- 2 tablespoons olive oil
- Chop all the vegetables.
- Saute onion and garlic in olive oil.
- Add the canned tomatoes and tomato paste.
- Add the remaining vegetables.
- Add all the seasonings.
- Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.
This was really great. I'm about to submit a recipe using your sauce as a base. Thanks for sharing (ps, it will have a link to this)
Excellente !!! Easy to do and versatile. i love the chunkiness. My carrots came from the garden and I also used up 2 zucchini diced up. I used this on pasta but my DD will have it tonight on quinoa.
Good pasta sauce. It's chunky and thick, perfect. I did not chop the carrots but rather grated them very coarsely. I also used an Italian seasoning mix for the spices. Indeed nice flavours and easy, will make again. Thanks for posting.