Hunkering Down for Winter Part 2: Your Very Own Tomato Sauce

Ok, so since it never stops raining in Ottawa these days, and since there's no denying that its officially Fall (check the calendar and then come and find me - we'll pout together) it's time for another installment of Hunkering Down for Winter.

So my man-friend was away this past weekend which left me with wondering what to do with all of my newly discovered free time. Of course, I turned to my good friend the kitchen.

Tomato sauce is honestly and sincerely way easier to make than you think it is. Way easier. Also, the ingredient list is very short too. This is certainly something you can whip up right when you want it, no need to prepare it ahead of time. I just like to have a few cups on hand in the freezer.

Your Very Own Tomato Sauce

2 cans (28oz) of stewed, diced or crushed tomatoes (San Marzano are yummy, but whatevers cheapest works too)

2 stalks of celery, roughly chopped

1 large carrot, peeled and roughly chopped
1 medium onion, roughly chopped
2-3 cloves of garlic, roughly diced
2-3 tsp of honey (or more or less to taste)
2 tbsp olive oil
s&p to taste
chili flakes (optional)

1. Heat a dutch oven over medium heat, and add the oil and chili flakes.
2. Throw in your onions, and let them sweat for 3-5 minutes.
3. Add in the celery, carrots and garlic. Let this work for another 5-7 minutes.
4. Add in your tomatoes and mix everything up well. If you used stewed tomatoes, or diced tomatoes crush them against the side of the pot with your wooden spoon. Do not break your spoon like I did (RIP favourite wooden spoon, RIP).  Don't get bent out of shape if you can't get the consistency you want, you're going to buzz it in the blender after anyways.


Before.

5. Let all of this bubble for at least 5 minutes, or if you're preparing it ahead of time let it simmer as long as you have.
6. Once its done simmering, buzz it in the blender. 


After.

If you're eating it now, add any other herbs or spices you might want (oregano, or basil are nice). If you're squirreling it away, let it cool completely divide it up in to 2 cup portions and put it in the freezer.

This is the base to any number of recipes: spaghetti sauce, meatballs and sauce, chili, tomato soup, stew.

If you want to make lots, this recipe doubles well.

Happy Eating!

Erin