Veggie-Packed Tomato Sauce
Makes: 1 gallon
2 cups carrots, chopped
4 cups onion, chopped
2 cups red pepper, chopped
2 cups celery, chopped
5 cloves garlic, sliced
2 tablespoons oregano
2 tablespoons basil
1½ cup tomato paste
8 cups whole peeled tomatoes
2 cups water
# In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
# Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
# Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
# Add the canned tomatoes, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
# Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
# Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
# Reheat the frozen sauce with ½ cup of water in a pot until it comes to a boil and then use as desired. Enjoy!