Homemade tomato sauce from Cook with Me: More Than 150 Recipes for the Home Cook (page 146) by Alex Guarnaschelli

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Notes about this recipe

  • rmardel on September 19, 2021

    I cooked this for the Chicken Parmesan recipe on the previous page. I am used to using carrots to sweeten tomato sauce, but I had doubts about using both the carrots and sugar; I was pleasantly surprised. This is a nice savory sauce with a good balance of sweetness and heat. Oops. The slight heat might be because I accidentally doubled the amount of dried red pepper flakes. I used Aleppo pepper which is not particularly spicy though. I also did not purchase canned whole tomatoes but used my own home canned crushed tomatoes in an equal volume. I also used quarter rings of onion instead of half rings and I am very happy with that decision. All in all this is a very good sauce and it is different enough from my other basic sauces that I will make it again, and probably keep some in the freezer.

  • averythingcooks on June 07, 2021

    This was easy to put together (and to cut in 1/2) but with so many onions & carrots, by the time I added the tomatoes it didn't seem very "tomatoey". I added some extra passata and after a longer simmer, I ran the immersion blender through it to make it a little smoother. With lots of garlic and fresh basil, it is a very tasty sauce - some destined for dinner (stuffed shells) and the rest for the freezer.

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