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Basic Tomato Sauce as prepared by Lance Hidy


2 pounds fresh, ripe plum tomatoes

2/3 cup shopped carrot

2/3 cup chopped celery

2/3 cup chopped onion


1/4 teaspoon granulated sugar

1/2 cup olive oil


1. Wash the tomatoes in cold water.  Cut them in half, lengthwise.  Cook in a covered stockpot or saucepan over medium heat for 10 minutes.

2.  Add the carrot, celery, onion, 2 teaspoons salt, and sugar and cook at a steady simmer, uncovered, for 30 minutes.

3.  Puree everything through a food mill, return to the pan, add the olive oil, and cook at a steady simmer, uncovered, for 15 minutes or more.  Taste and correct for salt.

**If using canned tomatoes; Use 2 cups tomatoes and their juice.  Start the recipe at step 2, cooking the tomatoes with the vegetables as directed.

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