- Cooking Time: 60
- Servings: 16
- Preparation Time: 15
- ¼ cup extra virgin olive oil
- 2 carrots diced
- 2 ribs celery diced
- 1 yellow onion diced
- 3 gloves garlic roasted (or to taste)
- ½ teaspoon red pepper flakes
- 1 teaspoon fennel seeds
- Salt and pepper to taste
- 1 tablespoon fresh parsley minced
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh oregano minced (can use whole dried oregano)
- 1 teaspoon fresh rosemary minced
- 1 28 ounce can Muir Glenn Fire roasted Tomatoes
- 1 28 ounce can tomato Sauce (preferably Muir Glenn)
- ¼ cup good balsamic vinegar (optional for sweetness) or 3 oz. tomato paste
- Heat heavy bottom stock pot on medium heat, add evoo, add celery, carrots, onion, pepper flakes, fennel seed, followed by the garlic, salt and pepper, Sauté until just starting to soften. Add all tomatoes and herbs, let simmer for about an hour. Taste for seasoning, adjust if necessary.
- If to acidic or not sweet enough, add balsamic vinegar and let simmer a bit longer.
- Blend to a smooth consistency, with an immersion hand held or stand blender.
- Serving suggestions:
- Over any pasta desired (add meat to the pasta if desired)
- Served with fried polenta as appetizer
- As a sauce for: meatloaf, roasts, chicken, and some white fish.
NotesI never did like heavy tomato sauces, they were to acidic for me, but I love Italian food......so I created this recipe. It has a very light flavor which pares well with pasta, fried polenta, garlic bread, just about anything you would use a heavier marinara
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