By Bernadette Kathryn, LMT, IHLC

 


 

Classic Tomato Sauce is one of the “mother” sauces because once you master it ~ you can use it to make many creative and delicious dishes. For me, growing up with an Italian mother, the sauce (or gravy as it’s called) is very particular to a family. It is one of those things that usually is deeply embedded in one’s memory and you really only like the one you grew up with, much like a meatloaf. My mom rarely made just a tomato sauce, she always added meat of some kind. However, in culinary school we learned a very quick and fresh sauce that I fell in love with and I am going to share my version of it with you here!

 

With this classic sauce, you can adjust the seasoning to suit your taste, use fresh herbs if they are available to you and make a variety of different dishes. Try using this sauce for pizza, panini, meatballs to simmer in the sauce make the sauce richer and perfect for a cold winter night. You can also brown up your favorite meat and drain off the fat, add the meat to the sauce and allow it to continue simmering for the flavors to blend your own bolognese or use it to top a meatloaf, lasagna, cannelloni, eggplant parmesan, and I have even used it as the base to a salad dressing! Use your imagination and enjoy.

 

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Classic Tomato Sauce
 
Author: 
Quick version of a fresh homemade tomato sauce
Ingredients
  • 1 - 28oz can whole or crushed tomatoes or use fresh if you have them available
  • 1 Cup crisp white wine
  • 1 whole sweet onion - chopped
  • 3 large carrots - grated
  • 2 staks of tender celery
  • 2-4 cloves or garlic - finely chopped
  • 1 bay leaf
  • 1t dried thyme
  • 1t dried basil
  • 1t dried oregano
  • 1T tomato paste - optional
  • 1T anchovies - optional
  • 1T EVOO & butter
Instructions
  1. Begin with melting the butter and oil together
  2. add anchovies if using and allow to dissolve
  3. add the chopped vegetables to sweat
  4. add chopped garlic
  5. add tomato paste - if using
  6. add s/p to the vegetables and cook 5 minutes
  7. add white wine and simmer to reduce
  8. add bay leaf and tomatoes
  9. allow to cook 20 minutes on medium heat
  10. taste and adjust the seasoning as needed
  11. add the herbs and cook for additional 10 minutes