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Quick Tomato Sauce

Yield: Yields about 4-1/2 cups.


  • 3 Tbs. extra-virgin olive oil
  • 1 medium carrot, finely chopped
  • 1 medium celery stalk, finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 5 large basil leaves, chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • 1 28-oz. can plus 1 14-oz. can plum tomatoes with juice, coarsely chopped


  • In a 3- or 4-qt. saucepan, heat the olive oil over medium heat. Add the carrot, celery, onion, parsley, basil, a generous pinch of salt, and a couple grinds of pepper. Cook until the vegetables are pale gold, 10 to 12 minutes. Add the wine and cook until it evaporates, about 5 minutes. Add the tomatoes with their juices, stir well, and simmer gently to blend the flavors and reduce the sauce to about 4-1/2 cups, 15 to 20 minutes (adjust the heat as necessary to maintain a gentle simmer). Season to taste with salt and pepper. If you want a smoother texture, pass the sauce through a food mill or purée in a food processor

Make Ahead Tips

This sauce will keep in an airtight container in the refrigerator for about 5 days. You can freeze it for up to 3 months.


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