Pasture Pro Tomat Sauce

What You'll Need

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 4 cloves fresh garlic, minced
• 2 tbsp tomato paste
• 2 (28 oz) cans whole peeled tomatoes
• 1 cup chicken broth or vegetable broth
• 1 bay leaf
• 2 sprigs fresh thyme
• ½ tsp dried oregano
• ½ tsp red pepper flakes, optional
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly cracked black pepper
• 1 tsp sugar, optional
• ¼ cup fresh basil leaves, torn

Let's Cook

1. Build the Aromatics

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Season lightly with salt and cook for 6–8 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize. Add the garlic and cook for another 30–60 seconds, until fragrant.

2. Cook the Tomato Paste

Stir in the tomato paste. Cook for 2–3 minutes, stirring frequently. Allowing the tomato paste to cook before adding the tomatoes deepens its flavor and gives the finished sauce a richer color.

3. Add the Tomatoes

Crush the whole peeled tomatoes by hand as you add them to the pot, or use the back of a wooden spoon to break them apart. Add the chicken or vegetable broth. Stir in: bay leaf, fresh thyme, oregano, red pepper flakes, salt, and black pepper. Bring the sauce to a gentle simmer.

4. Simmer

Reduce the heat to low and let the sauce simmer uncovered for 45–60 minutes. Stir occasionally, allowing the tomatoes and vegetables to break down and the sauce to gradually thicken. If the sauce becomes too thick before the vegetables have completely softened, add a small splash of broth or water.

5. Blend the Sauce

Remove the bay leaf and thyme stems. For a smooth tomato sauce, use an immersion blender directly in the pot until the sauce reaches your desired consistency. You can also transfer the sauce to a blender in batches. For a more rustic sauce, simply leave it chunky.

6. Finish the Sauce

Taste the sauce and adjust the seasoning with additional salt and black pepper. If the tomatoes are particularly acidic, add up to 1 teaspoon of sugar to balance the acidity. Stir in the fresh basil just before serving. For an extra silky finish, drizzle in a small amount of extra virgin olive oil. Enjoy!