Saturday, May 30, 2020
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Giada’s Simple Tomato Sauce

This is Food Network’s Giada de Laurentiis’ recipe for Simple Tomato Sauce. I always make a batch of this whenever I have the time and store it in the fridge or in the freezer. This is great for those time that I’m too busy (or more likely,too lazy) to cook, I just cook some pasta, heat some of this sauce and maybe just add some tuna or ham and voila, dinner is served! You can watch Giada’s video of this recipe here.

Ingredients:

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Directions:

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This recipe will yield 6 cups of tomato sauce and will freeze up to 6 months.

Happy Cooking!

Giada's Simple Tomato Sauce

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 1/2 cup extra-virgin olive oil
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 stalk celery chopped
  • 1 carrot chopped
  • Sea salt and freshly ground black pepper
  • 2 32-ounce cans crushed tomatoes
  • 4 to 6 basil leaves
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter optional

Instructions

  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This recipe will yield 6 cups of tomato sauce and will freeze up to 6 months.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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