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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.
- ¼ cup extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 large carrot, peeled and finely chopped
- 1 celery stalk, diced
- 3 cloves garlic, finely chopped
- 1 can (28 ounces) whole plum tomatoes, chopped (reserve the juice)
- 1 can (28 ounces) tomato purée
- 1 Tbsp. dried basil, freshly crumbled
- ½ Tbsp. dried oregano, freshly crumbled
- Salt and freshly ground black pepper
- 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.
- Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving, season to taste with salt and black pepper.