Fresh Tomato Sauce

We’ve had a great bumper crop of tomato’s this year, so I pulled this recipe out of my files.  We’ve made it every summer for a number of years now and it’s always a treat.


• 6 tlbs. Organic Olive Oil

• 1 medium organic Onion cut into 1/4-inch slices

• 1 medium organic carrot, peeled and cut into 1/4-inch thick slices

• Celtic salt or sea salt and fresh cracked organic pepper to taste

• Hot Pepper flakes to taste (optional)

• 5 cloves organic garlic, chopped

• 4 pounds ripe, fragrant organic heirloom tomatoes, cored and cut into 1/2-inch wedges

• 1/4 C chopped organic Basil


Heat large Dutch oven or heavy bottomed saucepan over medium heat.

Add 3 tablespoons of the olive oil, the onion, and carrot and season with a pinch of salt and red pepper flakes. Cover and gently cook, stirring occasionally, until the vegetables are tender, about 10 minutes.

Add the garlic and cook for 1 minute, then add the tomatoes and stir to combine. Cover again and cook, stirring occasionally, until the tomatoes are very juicy, 10-15 minutes. Uncover and continue to cook over medium heat, stirring occasionally for 30 minutes.

Add the basil and cook 5 minutes more. Stir in remaining Olive Oil. Taste and adjust seasoning with salt and pepper if necessary. If it’s too acidic, you can add a pinch of rapadura, if it’s too sweet a drop of red wine vinegar.

If you would like a thicker sauce cook down until it reaches the desired consistency.

Serve over any type of pasta – we use organic whole wheat or organic rice pasta –  and enjoy!

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