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Winter Tomato Sauce

(recipe, Carrie Floyd)


In the late summer I purchase from the farmers' market large quantities of ripe tomatoes, which I turn into sauce and stock my freezer. Once that sauce is gone, this is the one I make with canned tomatoes.


  1. ¼ cup extra-virgin olive oil
  2. 1 small yellow onion, chopped
  3. 1 large carrot, peeled and finely chopped
  4. 1 celery stalk, diced
  5. 3 cloves garlic, finely chopped
  6. 1 can (28 ounces) whole plum tomatoes, chopped (reserve the juice)
  7. 1 can (28 ounces) tomato purée
  8. 1 Tbsp. dried basil, freshly crumbled
  9. ½ Tbsp. dried oregano, freshly crumbled
  10. Salt and freshly ground black pepper


  1. In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano.
  2. Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving, season to taste with salt and black pepper.