This rich and deeply flavorful homemade tomato sauce transforms fresh, ripe tomatoes into a velvety, slow-simmered classic that tastes worlds better than anything from a jar.
By gently cooking the tomatoes with aromatic vegetables, herbs, and a splash of red wine, the flavors develop over time into a beautifully balanced sauce with natural sweetness and depth.
Perfect for pasta, lasagna, or as a base for your favorite Italian-inspired dishes, this sauce rewards patience with incredible results.
The long cooking time allows the ingredients to fully meld together, creating a comforting, hearty sauce that’s both rustic and refined.
Prep Time: 30 minutes
Cook Time: 4 hours 10 minutes
Total Time: 4 hours 40 minutes
Servings: 6
Yield: About 3 cups
Ingredients
- 10 ripe tomatoes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 small carrots, chopped
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 cup Burgundy red wine
- 1/4 cup chopped fresh basil
- 1/4 teaspoon Italian seasoning
- 2 celery stalks
- 1 bay leaf
- 2 tablespoons tomato paste
Directions
- Bring a large pot of water to a boil and prepare a separate bowl filled with ice water.
- Score the bottoms of the tomatoes lightly, then place them into the boiling water for about 1 minute, or until the skins begin to loosen.
- Remove the tomatoes with a slotted spoon and transfer them immediately into the ice bath. Let cool until easy to handle.
- Peel off the skins, remove the seeds, and chop 8 of the tomatoes.
- Transfer the chopped tomatoes to a blender or food processor and puree until smooth. Chop the remaining 2 tomatoes and set aside.
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add carrots, onion, green bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Pour in the tomato puree and stir in the chopped tomatoes, red wine, basil, and Italian seasoning.
- Add the celery stalks and bay leaf. Bring the mixture to a gentle boil.
- Reduce heat to low, cover, and let simmer for 2 hours, stirring occasionally.
- Stir in the tomato paste and continue to simmer uncovered for an additional 2 hours, allowing the sauce to thicken and deepen in flavor.
- Remove and discard the celery stalks and bay leaf before serving.
Chefs Notes
- For a smoother sauce, use an immersion blender before serving.
- If the sauce tastes too acidic, add a small pinch of sugar to balance it.
- This sauce freezes well—store in airtight containers for up to 3 months.
- Use the best quality ripe tomatoes you can find for maximum flavor.