Menu Enter a recipe name, ingredient, keyword...

Pomodoro Pasta Sauce


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 1 (28 ounce) can diced tomatoes
  • 2 stalks celery, with leaves, chopped
  • 2 carrots, peeled and chopped
  • 1 small sweet onion, chopped
  • 3 cloves garlic
  • 1/2 (6 ounce) can tomato paste
  • 2 cups water
  • 2 cups 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


Servings 16


Step 1

1. Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.

2. Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender 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 stick blender and puree the sauce in the pot.


You'll also love

Review this recipe

Fettuccine Alfredo with Sun-dried Tomatoes and Veggies Fettuccine with Sweet Pepper-Cayenne Sauce