I try to make this tomato sauce about once a week. It’s nice to have as a neutral base for other recipes. You’ll see me reference this recipe for a lot of other dishes. Store it in the fridge in an air-tight container for up to three days or in the freezer for up to six months. Just make sure to label your container if you throw it in the freezer. I just threw away a bag of long-forgotten about flax that expired a year ago. Gross.
This is a very flexible recipe. I use grape or cherry tomatoes because they are tiny and cute. Oh, and because I’m lazy and like to throw them in salads without having to bother cutting and removing tomato pulp. So, these are usually what I have on hand. You can use any tomato that you like, though. The red bell pepper adds a nice touch of sweetness and helps give the sauce that nice orangey-red hue.
If you’re feeling fancy, roast the tomatoes before simmering. If you’re looking for a chunkier consistency to the sauce, use an immersion blender and pulse until you reach the consistency you prefer.
- Add 2 tbs olive oil to a large pot and heat over low-medium heat.
- Add all ingredients to pot and stir well.
- Cover pot and simmer over low-medium heat for 30 minutes.
- Transfer the sauce to a blender and blend on high for about 30 seconds, or until sauce has reached consistency you prefer.
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