Fresh and Quick Tomato Sauce

With tomatoes at the height of their season, let’s make some quick and easy tomato sauce. This sauce, made with flavor base of aromatics (carrot, onion, and celery) can be used as a fresh sauce for spaghetti, lasagna, and lots of other uses. This recipe can easily be multiplied, made into a large batch, and then frozen in jars to use into the winter months.

I learned to make this sauce while traveling in Urbania, the sweet Italian village near the Adriatic Sea.

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Here’s how it works

Together, over Zoom, we will cook together. Once you register for the class, I will send you the complete recipe and equipment list so you can gather everything before class begins. Then, on the day of class, we will cook together, and I will take you through everything, step by step. By the end of class, you will have a delicious meal ready to enjoy. Invite friends, family, neighbors to join in the fun and to share the Italian dishes. If you prefer to just watch and learn, then cook later on your own, that is fine, too.

What you will need

For this class you will need at least 3 lbs of fresh tomatoes (depending on how much sauce you want to make) or 2- 28 oz. cans of whole tomatoes. We will flavor the sauce with fresh basil, onion (white or yellow), celery, garlic, and carrot, a small quantity of milk (nondiary works), and other fresh herbs in season. I will send the exact recipe with specific quantities upon registration in the class. We will make the sauce together, from beginning to end, so by the end of the class, you will have a lovely sauce to serve that night or freeze for later use. It’s a win- win!

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