About this recipe:This is an Italian pasta sauce, also known as pomodoro sauce. It's rich, thick, smooth and packed full of tomato-ey goodness. Serve with pasta or use as a dip for garlic bread.
2 (400g) tins chopped tomatoes
2 sticks celery, with leaves, chopped
2 carrots, peeled and chopped
1 small red onion, chopped
3 cloves garlic
85g tomato puree
475ml red wine
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried parsley
1 tablespoon dried oregano
salt and ground black pepper to taste
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Method Prep:20min › Cook:2days22hr › Extra time:2days22hr20min › Ready in:5days21hr40min
Stir the chopped tomatoes, celery, carrots, red onion, garlic, tomato puree, water, red wine, sage, basil, parsley, oregano, salt and pepper together in a large pot and bring to the boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
Pour the sauce into a liquidiser, filling the jug no more than halfway. Hold the lid of the liquidiser in place with a towel and carefully start the liquidiser using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a hand blender and puree the sauce in the pot.