Fresh vegetables in a traditional sauce. Irresistible!


  • 1 large onion, peeled and quartered
  • 3 medium carrots, chunked
  • 2 cloves garlic, minced
  • 1-2 tablespoons olive or vegetable oil
  • 8 medium fresh ripe tomatoes (about 3 pounds) Use canned or frozen only if fresh is not available.
  • 2 tablespoons fresh basil
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/8 teaspoon pepper


Baking Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8 to 10

  1. Place onion with enough water to cover in blender or food processor. Blend until chopped. Repeat with a carrot.
  2. In a large saucepan or kettle, heat olive oil on medium-high. Add onion, carrots, and garlic. Saute until tender.
  3. In a large saucepan, bring 2 quarts water to boil. Drop fresh tomatoes in and blanch 2-3 minutes or until skins will slip off.
  4. Remove from water, rinse in cold water, and peel.
  5. Blend tomatoes in blender or food processor until chopped but not pureed.
  6. Add tomatoes to sauteed vegetables. Add sugar, salt, and pepper.
  7. Simmer gently, uncovered, for 1 hour, stirring occasionally. Add basil the last 30 minutes.

Recipe Tips and Tricks

Serve over pasta and top with Parmesan or Romano cheese.
This sauce freezes well also. Make a big batch when tomatoes are in season.