Small Batch Tomato Sauce
Small Batch Tomato Sauce made with onions, carrots, celery, garlic, and canned tomatoes. Simmered with herbs, butter, and honey for rich, balanced flavor.
Servings: 2 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 medium carrot (½ cup chopped)
- 1 celery (⅓ cup chopped)
- 2 cloves garlic -minced
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 (14.5-ounce) can diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons salted butter
- ½ teaspoon honey
Instructions
- Heat olive oil in a small saucepan over medium-high heat. Add onions, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic, salt, and pepper, and cook for 1 minute.
- Stir in the diced tomatoes, basil, oregano, and bay leaf. Bring to a gentle boil.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Take the pan off the heat and discard the bay leaf. Blend the sauce with an immersion or countertop blender until slightly pureed but not completely smooth.
- Stir in butter and honey until the butter melts. Taste and adjust seasoning with a pinch of salt, if needed.
Notes
- Cook the Vegetables Well: Sauté the onions, carrot, celery, and garlic until soft and tender. Let them brown slightly for a deeper, richer flavor.
- Blend for Smoothness: Use an immersion blender or a countertop blender to puree the sauce until it reaches your preferred texture.
- Balance the Sweetness: Adjust the honey to taste. Add more for a sweeter sauce or reduce it for a more traditional, tangy tomato flavor.
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 349mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 2.2mg | Calcium: 18mg | Iron: 0.2mg
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