Add the chopped tomatoes to a large pot over medium-high heat and cook, using a spatula to break up the tomatoes, until the liquid in the pot begins to boil rapidly.
Reduce the heat to medium and continue to cook the tomatoes, occasionally stirring and breaking up the tomatoes, for about 5 more minutes.
Transfer the tomatoes to a blender and blend well.
Place a colander over a large bowl or container then pour the blended tomatoes through the colander and stir the tomatoes until the tomato puree in caught in the bowl leaving most the seeds and skin in the colander.
Discard the tomato seeds and skin then set the tomato puree aside for later.
Heat the oil in a large pot over medium heat.
Add the onion, celery, carrot, and garlic to the pot and cook, stirring often, until the vegetables begin to soften, about 8 minutes.
Stir in the tomato puree, oregano, basil, crushed red pepper, and 2 tsp salt then bring to a slight boil.
Reduce the heat to medium-low and simmer the sauce, stirring occasionally, for about 20 minutes.
Taste the sauce and season with additional salt & pepper, as needed.
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