Garden Fresh Red Sauce

Many years ago, when I was a newlywed, a traditional, old school Italian woman taught me to make a multi-purpose tomato based red sauce that I still rely on, all these years later. Garden fresh goodness never goes out of style and we enjoy growing our own vegetables here as well as trading our bounties with friends & neighbors.



This sauce is fantastic tossed with pasta, or over grilled chicken breasts, or spread on a meatball sandwich--the options are endless.
Use a full bodied red wine in this recipe, it gives an exceptionally rich flavor that can't be beat.

Here's what I do:

3 T. olive oil
1 cup white onion, finely chopped
1 cup celery, finely chopped
1 cup carrots, finely chopped
1 bulb garlic, cloves peeled-but left whole
2 lbs. fresh picked roma tomatoes, left whole, ends trimmed
1 cube KNORR Caldo de Tomate
1 cube KNORR Beef Bouillon
1 cup rich, red wine
2 bay leaves
2 sprigs fresh rosemary, removed from stem and finely chopped
1/4 cup fresh basil, chopped
1/4 teaspoon fresh pepper, or more to taste

In a large stock pot or Dutch oven, heat oil and add onion, celery, carrots and garlic.


Stir until tender over medium heat, about 12 minutes.



Add tomatoes, bouillons, wine, bay leaves, rosemary, basil & pepper.



Stir to combine and reduce heat to low.


Cover and simmer until tomatoes break down-about 1 hr. - stirring every 10 minutes or so. Remove bay leaves & discard.

Add one 6 oz. can of tomato paste



& run it all thru the food processor, or a blender, until smooth- adding 1/3 cup heavy cream during the last 10 seconds of blending.



Serve sauce as desired. Store in air tight container in the refrigerator for up to 8 days or freeze for up to 3 months.