Winter Tomato Sauce

Serving size:
 8 Servings


    • 1⁄4 c
    • extra virgin olive oil
    • 1
    • yellow onion (small, chopped)
    • 1
    • carrot (large, peeled and finely chopped)
    • 1
    • celery stalk (diced)
    • 1 cn
    • whole plum tomatoes (28-oz, chopped, juice reserved)
    • 1 cn
    • tomato puree (28-oz)
    • 1 T
    • basil (dried, freshly crumbled)
    • 1⁄2 T
    • oregano (dried, freshly crumbled)
    • salt and freshly ground pepper (to taste)
45 minutes
Ready in
45 minutes


A delicious sauce to serve with pasta or polenta.

Recipe by Carrie Floyd, for the Culinate Kitchen collection, Reprinted with permission.


In a large sauté pan, heat the oil. Add onions, carrots, and celery, and cook over medium-low heat until the vegetables are tender and beginning to brown. Add the chopped garlic, stir, and cook for 1 minute. Add the chopped tomatoes, tomato juice, tomato purée, basil, and oregano. Cook for about 30 minutes over medium heat, giving the pot a stir occasionally. Before serving season to taste with salt and black pepper.


Special Diets: 

Food Allergies: