Long-Cooked Tomato Sauce


by: Jasmina

When my Italian teacher lifted the lid off her pan of tomato sauce that had been simmering for hours, I was surprised by its deep fragrance and color. It was a good reminder of the virtues of a long-simmered sauce. Rather than adding sugar to correct acidity, she simmers her sauce with a whole, peeled carrot that does the same thing, but in a better way. For tomatoes, paste types, of course, have the most meat and least juice, but I’ve had no problems using a mix of varieties.


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serves: 4

4-5 pounds fresh tomatoes, rinsed

1/4 cup olive oil

1/2 cup finely diced onion

1/2 cup finely diced celery

1 whole peeled carrot

sea salt

1 leaf bay

1 sprig thyme

1 sprig basil

Nutrition Facts
Long-Cooked Tomato Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 224

  • Total Fat: 14.7 g
  •     Saturated Fat: 2.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 45.2 mg
  • Total Carbs: 22.9 g
  •     Dietary Fiber: 7.1 g
  •     Sugars: 13.8 g
  • Protein: 4.6 g

how is this calculated?

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1.  Put the tomatoes in a stainless-steel Dutch oven, with a lid. Turn on the heat and press down on a few of the tomatoes. They should start giving up their juice right away. Cover and cook over medium heat until they have burst their skins and are broken apart, about 20 minutes. Pass them through a food mill to extract the skins and seeds. Don’t worry if the sauce looks thin.

2.  Rinse out the pot, turn on the heat, and add the oil. When hot, add the diced vegetables and sauté over medium-high heat for several minutes, or until the onion has softened. Add the whole carrot, tomato puree, 1/2 teaspoon salt, and the herbs. Simmer over low heat, stirring occasionally, until the sauce has thickened as much as you wish. Taste and finish seasoning with salt to taste. Remove the carrot before using.

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