🍽️ Italian-inspired · Hot sauces

Herb Tomato Sauce

A versatile tomato sauce with carrot, onion, celery, garlic and basil for pasta, lasagne or a busy kitchen’s sauce station.

The recipe

Ingredients

• Vegetables & herbs:
• 1 kg carrots — Peeled and finely diced.
• 1 kg onions — Peeled and finely diced.
• 1 head celery — Wash and finely dice; record the trimmed weight.
• 100 g garlic — Minced.
• 100 g fresh basil leaves — Chop; reserve half for the finish.
• Tomato base:
• 10 kg tinned chopped tomatoes — Use the actual drained/undrained weight specified by your product; this formula uses the full contents.
• 800 g tomato paste — Concentrated tomato purée.
• Liquids & seasoning:
• 1 L red wine
• 200 g vegetable bouillon — Check concentration and salt level.
• 50 ml olive or vegetable oil — Editorial measured amount replacing the source’s unmeasured splash.

Method

1. 1. Sweat the vegetables: Warm the oil in the stockpot over medium heat. Add carrots, onions and celery. Cook for 10–15 minutes, stirring regularly, until softened without browning.
2. 2. Add the aromatics: Stir in the garlic and half the basil. Cook for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
3. 3. Add the wine: Pour in the wine and stir from the bottom of the pan. Simmer for 3–5 minutes, then stir in the bouillon, checking its instructions for dilution and salt.
4. 4. Simmer the tomatoes: Add the chopped tomatoes and bring to a simmer. Reduce the heat and cook gently, uncovered, for 35–45 minutes or until the vegetables are tender and the consistency suits the intended dish. Stir from the base regularly.
5. 5. Choose the texture: Leave rustic, or take the pot off the heat and carefully use an immersion blender. Keep the head submerged to prevent splashes.
6. 6. Finish and record: Stir in the remaining basil. Taste before adding any extra seasoning. Measure the final yield; serve hot or cool promptly in shallow containers.