Tomato Sauce

Tomato Sauce
Great recipe to use frozen or canned tomatoes.

  • 1 tbsp. vegetable oil
  • 2 medium carrots finely minced or shredded
  • 1 clove garlic minced
  • 3 cans (796 mL) diced tomatoes (about 2.4 L)
  • ¼ cup tomato paste
  • ½ tsp red pepper flakes
  • 1 tbsp. sugar
  • ½ - 1 cup fresh basil chopped

  • In a large pot heat vegetable oil over medium heat.
  • Stir in carrots and garlic and cook until carrots are soft. Be careful not to burn the garlic.
  • Add remaining ingredients and stir well.
  • Bring to a boil. Reduce heat and simmer uncovered for about 1 hour.

You can leave sauce chunky or use an immersion blender to puree it.

To freeze divide the sauce into 1 cup or 2 cup portions. Label with date and portion size.