Beach Watchers Cookbook

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Tomato Sauce

This rich, savory tomato sauce can be used to stuff omelets. It also can be served over pasta with or without the addition of meat or shellfish. It's a good base for pizza. It can be used as a topping for white fish or meat patties as well as for reheating leftover pot roast. Makes about 3 1/2 cups

1 c celery
2-3 carrots
1/2 onion
1/8 lemon
1 green pepper
1/2 c parsley
4 T butter
  • 1 cup finely chopped celery, including leaves
  • 1 large clove garlic, minced
  • 2 - 3 carrots, finely minced
  • 1/2 onion, finely minced
  • 1/8 lemon, finely chopped
  • 1 small green pepper, finely chopped
  • 1/2 cup finely chopped parsley
in butter until vegetables are soft but not brown.

2 cans diced tomatoes
          in puree
1/2 cup red wine
1/2 cup beef stock
1 teaspoon sugar
1/2 teaspoon oregano
1/2 teaspoon basil
salt to taste
pepper to taste
Add 2 cans (1 pound each) diced tomatoes in puree, red wine, stock, sugar, oregano, basil, salt and pepper.

Simmer, leaving cover partly ajar, 2 to 3 hours to allow flavors to develop and some of the liquid to evaporate.

Stir often to prevent sticking.

If sauce becomes too thick, add a little more stock. The sauce will be rich and fairly thick. Taste and adjust seasonings.

Alice Blandin


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County