My Most Amazing Tomato Sauce

My Most Amazing Tomato Sauce

Your kids wouldn’t even know what hit them. This pasta sauce is so full of veggies and mmm they won’t even notice the veggies part. This is what I use for my lasagna.

You’re going to need a stock pot, knife, cutting board, mesh sieve, and a bowl

Ingredients:

5 lbs. Roma tomatoes

2 tbsp. Ghee

2 lrg. Onions

3 med carrots

3 celery stalks

1 small zucchini

4 cloves of garlic

1- 11/2 tsp. dried oregano

1 tsp. dried basil

Salt and pepper to taste

Directions:

Step 1: To peel tomatoes score an X in the skin at the base, then place tomatoes into boiling water to blanch about 3 minutes, you can do tomatoes a few at a time, but don’t get carries away. Scoop them out with a slotted spoon and place them into an ice water bath. After a few seconds remove from the ice bath and with a paring knife peel the skin off. Place a mesh sieve over a glass bowl; cut tomatoes in half and remove any green. Scoop the seeds and pulp out into the sieve, with a teaspoon mush the pulp and seeds around separating the seeds from the pulp; chop up the tomatoes a bit and mix with the pulp reserve. Set aside.

Step 2: Mise en Place. Dice the remaining vegetables and mince the garlic. In a sauce large pan heat the Ghee and sautee the onions until translucent, about 5 minutes, then add the carrots and celery, sautee for another 5 minutes. Add in diced zucchini, minced garlic and chopped up tomatoes, cover and turn to lowest and leave for 30 minutes ish, stirring every 10 minutes until carrots are cooked through and most of the liquid has evaporated.

Step 3: Remove from the heat and leave rest for 15 minutes with lid on. Break out the food processor and bust up half that sauce then dump it back with the rest. Add Oregano and basil, salt and pepper to taste.

Step 4: Put with anything your little heart desires, hands down amazing in my lasagna. You can bust it all down and mix it with ground chicken, mushrooms and roasted red peppers for an outstanding spaghetti sauce.

This is easily frozen without loosing any flavor, just remember to leave room for expansion.

This is one of those “a lot of work but well worth it” recipes

Enjoy!

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