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Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Here is a great homemade tomato sauce which is fairly simple to make. Although it tastes rich, you will be surprised to know that except for the olive oil, it is all vegetables. It truly tastes like one of those sauces you have always tried to make. Sometimes the answer is easier than the question.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot combine tomatoes, garlic, carrots, bell peppers, celery, onion, parsley, oregano, olive oil and salt. Bring to a boil.

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  • Reduce heat and simmer on medium heat for 1 hour.

Nutrition Facts

169 calories; protein 2.8g; carbohydrates 12.9g; fat 11.6g; sodium 298.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2005
i rated this 5 only because it is at least a four and the last review did not do it justice... I added a teensy pinch of sugar decreased the carrot by 2/3 and added zucchini yellow squash extra garlic and oregano and some basil and it was wonderful garden-fresh and satisfying! Served over penne pasta tossed with olive oil parmasan fresh parsley black and red pepper and salt. Awesome! Read More
(29)

Most helpful critical review

Rating: 3 stars
12/03/2003
I was looking for a sauce to make with some of the last tomatoes of the season (from greenhouse) that was a little out of the ordinary. This recipe was easy and tasty. Although not one I'd serve over pasta often I can imagine how good it would be as a sauce for baked chicken and the like. A few changes that I made: I used about a dozen fresh tomatoes instead of canned omitted the parsley and added tarragon basil & a bay leaf. I also salted and peppered to taste and added a few teaspoons of tomato paste for more of a tomato flavor. Read More
(22)
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/06/2005
i rated this 5 only because it is at least a four and the last review did not do it justice... I added a teensy pinch of sugar decreased the carrot by 2/3 and added zucchini yellow squash extra garlic and oregano and some basil and it was wonderful garden-fresh and satisfying! Served over penne pasta tossed with olive oil parmasan fresh parsley black and red pepper and salt. Awesome! Read More
(29)
Rating: 3 stars
12/03/2003
I was looking for a sauce to make with some of the last tomatoes of the season (from greenhouse) that was a little out of the ordinary. This recipe was easy and tasty. Although not one I'd serve over pasta often I can imagine how good it would be as a sauce for baked chicken and the like. A few changes that I made: I used about a dozen fresh tomatoes instead of canned omitted the parsley and added tarragon basil & a bay leaf. I also salted and peppered to taste and added a few teaspoons of tomato paste for more of a tomato flavor. Read More
(22)
Rating: 5 stars
06/07/2008
This was spectacular! The only thing we did different was to use what we loving call the boat motor (aka hand blender)to really blend everything together. As usual with anything tomatoe based my husband was the one to be impressed. He loved it. Read More
(17)
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Rating: 1 stars
02/09/2010
This is not a tomato sauce. It's a light vegetable sauce. While it was very delicious I was very disappointed as I was expecting a nice thick chunky tomato sauce. Just because it has cans of diced tomato does not make it a tomato sauce. Very very disappointed. Read More
(8)
Rating: 4 stars
10/30/2008
Very good! I changed the recipe a bit due to a lack of ingredients on hand. No carrots less celery. I also added a bit of red wine and halved cherry tomatoes and served it over spaghetti squash topped with feta cheese. Read More
(6)
Rating: 5 stars
03/10/2015
The secret of all Italian mothers and grandmothers has been revealed! For kids who don't like their veggies or for a nourishing meal-in-one le mamma e le nonne have been secretly giving this recipe (in Italian called "sugo alle verdure") topped with lots of cheese to their kids and none have been the wiser. And hey why not add a grated zucchine too? The secret is to blend everything or pass it through a vegetable strainer before serving. I made a double portion in a slow cooker for 3 hours on high adding some fresh basil in the end before storing in airtight containers in the fridge. Thank you The Iron Chef Suzi-Q for this wonderful recipe. Read More
(4)
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Rating: 5 stars
09/20/2013
I also added some basil 1-T salt and 1-t pepper; but I did a double batch and also used fresh tomatoes. Read More
Rating: 3 stars
05/31/2016
Great Read More