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–+ servings
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tomato sauce in jar

Homemade tomato sauce for pasta

Karon Grieve
Make your own sugar free tomato sauce, so much fresher and healthier than store bought sauces
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course condiments
Cuisine Italian
Servings 1 500ml jar
Calories 684 kcal

Ingredients
 

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 garlic cloves finely chopped
  • 3 sticks of celery chopped
  • 2 carrots finely chopped
  • 1 kg tomatoes
  • 150 ml dry white wine
  • 1 tsp salt
  • black pepper to taste
  • Herb bundle of 1 bay leaf, sprig of rosemary, 2 sage leaves and sprig of thyme
  • 1 tsp dried oregano
  • 1/2 tsp grated fresh orange zest
  • 1/2 tsp grated fresh lemon zest
  • 1/4 tsp grated fresh ginger
Metric - US Customary

Instructions
 

  • Heat the oil in a heavy based pan and cook the onion, garlic, carrot and celery for 10 minutes.
  • Meanwhile make a cross on the base of the tomatoes and plunge into boiling water for 30 seconds to remove the skins. Half and scoop out the seeds and then chop the flesh..
  • Add the tomatoes to the pan and cook for a further 5 minutes.
  • Add all other ingredients, stir and bring to the boil.
  • Lower the heat and simmer for 45 minutes to 1 hour or until most of the liquid has evaporated.
  • Press through a sieve or food mill or whazz in a food processor.
  • Pour into a sterilised bottle and pop on the lid.

Notes

This will keep in the fridge in a sealed container for up to 2 weeks and can be frozen for 3 months. It can also be canned for a longer shelf life.
Use for pasta, meatballs, pizza and as a dip too.
Calories and nutritional information are given for the whole 500ml jar of tomato sauce.

Nutrition

Calories: 684kcalCarbohydrates: 73gProtein: 13gFat: 31gSaturated Fat: 4gSodium: 2570mgPotassium: 3407mgFiber: 20gSugar: 41gVitamin A: 29292IUVitamin C: 162mgCalcium: 280mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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