No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fresh Tomato Sauce

Use whatever type of tomatoes you like: juicy heirlooms, meaty plums, or sweet yellows.

  • Yield: Makes about 4 cups (enough for 16 pizzas)
Fresh Tomato Sauce

Source: Whole Living, September 2011

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, chopped
  • 2 medium carrots, finely chopped
  • 3 pounds ripe tomatoes, chopped, juices reserved
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons dried oregano
  • 8 fresh basil leaves, torn if large

Directions

  1. Heat oil in a saucepan over medium
    heat. Add onions, garlic, and carrots
    and cook until tender, 8 to 10 minutes.
    Add tomatoes and their juices, a pinch
    of salt, oregano, and basil; bring to
    a simmer.

  2. Reduce heat to low and
    cook, stirring occasionally until sauce
    is thick, about 1 hour. Puree in a food
    processor, if desired. Season with salt
    and pepper.

  3. Let sauce cool to room
    temperature before using on pizza.
    (Refrigerate for up to a week, or freeze
    for up to two months.)

Cook's Note

Refrigerate for up to a week, or freeze for up to two months.

Reviews (1)

  • mit3ymouz 26 Sep, 2012

    This is delicious as pizza sauce. Love it!

Related Topics