Saucy Tomato Sauce



  1. Heat a large saucepan over medium heat with a couple Tbsp of olive oil.
  2. Once hot, toss in the carrot, celery and onion. Stir well. Warm for about 2 or 3 minutes and then mix in the garlic.
  3. Let cook through about 5-7 minutes or until little brown marks start to appear on things (caramelization). Deglaze with the white wine, making sure to get all the stuck on bits up and off the bottom of the pot. Reduce for 2 minutes.
  4. Add the bay leaf and massage in the tomato paste.
  5. Now, dump in the tomatoes and their juice, paprika, cayenne pepper, a good helping of salt and pepper, and the fresh herbs. Stir well.
  6. Bring the mixture to a boil and then reduce the heat to medium-low and simmer for about 30 minutes (45 if not baking in the oven like I did here) to infuse the flavors and to allow some of the water to cook out of the tomatoes.
  7. If desired, remove from the heat and carefully pour into a food processor, pulsing a few times to puree the carrot, etc...
  8. Stir in the peas if using.
  9. Eat (or freeze for future use).

Recipe by She Eats at