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Tomato Rustica Sauce


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  • Makes about 8 cups
  • 3 tablespoons olive oil
  • 6 garlic cloves, minced
  • 1/2 cup carrots, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 2 dried bay leaves
  • 2 tablespoons Mediterranean Spice Mix
  • 3/4 teaspoon crushed red pepper
  • 6 pounds ripe tomatoes OR
  • 2 -28 oz cans Italian tomatoes
  • 2- 6 oz cans tomatoes paste
  • 1/2 cup red wine
  • 1 tablespoon good quality balsamic vinegar
  • 1 tablespoon anchovy paste (optional)
  • 1-2 teaspoons sugar, to taste



Step 1

If using fresh tomatoes, skin tomatoes, if wanted. (cut a cross in the top of each tomato, drop in boiling water for a few minutes, pull them out, let set and cool slightly, slip off skins) Core and seed, reserving all juices then pass tomatoes, through a food mill or crush well with your hands. If using canned tomatoes, crush well with your hands. Set aside.

Heat olive oil in a large sauté pan over medium heat. Add garlic and onions and cook for 3 or 4 minutes. Add carrots, celery and spices. Cook, stirring occasionally for about 10 minutes. Add tomatoes, tomato paste, wine, vinegar, anchovy past and sugar. Simmer on low heat, uncovered for about 30-40 minutes, stirring occasionally. Add salt to taste.

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