Homemade Pasta Sauce

  • 5 pounds of fresh tomatoes, peeled and seeded (to peel, cut a small “x” on the top and drop in to boiling water for 10 seconds and drop in to an ice bath. Skin will easily peel off)
  • 1/4 cup olive oil 
  • 1 large onion, diced
  • 8 oz of mushrooms, finely minced 
  • 8 cloves of fresh garlic (or more to taste), finely minced
  • 1/3 cup fresh basil leaves, finely chopped
  • 1 sprig of fresh thyme leaves (or 1/2 tsp dried)
  • 2 bay leaves (remove when done)
  • 1 teaspoon sea salt
  • 1 carrot (1 tbsp should be grated and added to sauce, the rest should be added at the end of cooking and then removed)
  1. Pour the olive oil into a large stockpot over medium heat.
  2. Add diced onions, garlic, mushrooms, and grated carrots.
  3. Saute for 6-8 minutes or until onions are translucent and tender.
  4. Add tomatoes, chopped basil leaves, thyme bay leaves, and sea salt.
  5. Simmer on low heat for 2-3 hours or until cooked down and starting to darken.
  6. Add carrot piece for the last 30 minutes to absorb acidity.
  7. Remove sprigs of herbs and piece of carrot.
  8. Optional: Use a food processor to puree sauce until smooth (for a thicker sauce, skip this step).

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