Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Tomato Sauce

Ingredients

1 /4 cup Olive oil
2 cups Onion, small dice
2 cups Carrots, shredded and chopped fine
1 /3 cup Garlic, minced
2 tsp Basil, dry
1 tsp Oregano, dry
2 Bay leaves
2 tsp Salt
2 tsp Black pepper, fresh ground
6 oz can Tomato paste
3-28 oz cans San Marzano Tomatoes, run through a food mill
1 1/2 cups Water
1 tsp Balsamic vinegar

Instructions

In a large heavy duty saucepot, heat olive oil over medium heat. Add onions, carrots and garlic. Cook vegetables 10 minutes stirring often.

Add herbs and tomato paste and cook for five to six minutes (This helps to caramelize the tomato paste resulting in a sweeter tomato sauce).

Add remaining tomato products and the water. Turn heat to low (very low). Allow sauce to cook for 3 1 /2 hours, stirring often.

Add vinegar.

Yield: approximately three quarts.

Sauce is best after two or three days in the refrigerator. Sauce freezes well

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more