Homemade Garden Tomato Sauce
2 28 oz. cans crushed tomatoes
28 oz. can diced tomatoes
28 oz. can whole peeled tomatoes
¼ c. olive oil
3 onions, diced
8 oz. mushrooms, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 head garlic, finely chopped
½ c. fresh basil, finely chopped
1 tsp. thyme, dried
2 tsp. oregano, dried
3 bay leaves
2 tsp. parsley, dried
1 Tbsp. kosher salt
3 carrots (2 grated, one left whole)
Heat the oil in a large stockpot over medium heat.
Add onions, garlic, and grated carrots and sauté for 8 mins, or until onions are translucent.
Add mushroom, green pepper, red pepper and sauté for another 8 mins.
Add tomatoes, basil, oregano, thyme, bay leaves, parsley, salt, and simmer on low heat for at least 3 hours or until sauce is cooked down and beginning to darken.
Add remaining whole carrot for the last 30 mins of cooking to neutralize the acidity, and then remove the carrot and bay leaves.
Remove half of the sauce and blend, then recombine blended sauce and sauce still in the pot. (If you prefer a chunkier sauce, skip this step)
Can be stored in refrigerator for up to two weeks, or can with a pressure canner and save for much longer!
We decided to try to make a sauce recipe that would be healthier than what was available in the store, and this really fit the bill. Not only does it taste incredibly fresh, it is very low in calories, and if you go without the olive oil it is virtually fat free. Despite these things, it still retains all the flavor of your favorite sauce and tastes as fresh as the garden the produce came out of even though you’re using canned tomatoes. Even the girls, who do not like pasta sauce, were big fans of this, as well as Jen and Jeremy. We made extra and canned it, but lack a pressure canner, so technically ours is not shelf stable, but putting it in the fridge after water bath canning will help it keep for longer. We highly recommend this sauce as its about as authentic as it gets without having Grandma slave over a pot all day!