I finally made a red sauce that we like! The color isnt as bright and fresh as a store bought sauce but the flavor is great. I am happy to have another use for our surplus of tomatoes from summer (they are roasted and frozen).
Sauce
makes a little over 2 qts
olive oil
213g diced carrots
300g diced onions (2 medium)
2085g roasted romas, frozen or partially defrosted
kosher salt
3 tsp garlic powder
2 tsp oregano
1 bay leaf
1 tsp sugar
213g diced carrots
300g diced onions (2 medium)
2085g roasted romas, frozen or partially defrosted
kosher salt
3 tsp garlic powder
2 tsp oregano
1 bay leaf
1 tsp sugar
Saute carrots and onions in large pot in olive oil with a little salt. Cook low and slow till jammy. Add in tomatoes. More salt. Cook for a bit for tomatoes to soften. Turn off heat and let cool just a bit before pureeing. Puree a lot, till very smooth. Return to pot to continue cooking. Add remaining ingredients and taste for salt. Cook down just a bit, but it should already be a nice consistency.
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