Garden Pasta Sauce

Home » In the Kitchen » The Pantry » Sauces, Dressings and Toppings » Garden Pasta Sauce

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

Rich pasta sauce from your garden’s bounty.

Garden Pasta Sauce from Cosmopolitan Cornbread

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

Many years ago when we lived on Fort Bragg in military housing, I had a bountiful back yard garden. I grew everything from herbs and flowers to tomatoes and corn. But the kicker? Almost every last bit of it was grown in containers. In military housing you are not allowed to plant an “in ground” garden, but containers and raised beds are allowed. And buddy, my whole back yard was a garden.

Fort Bragg Garden

So what do you do with all of that bounty? Well, one of the things I did was made this delicious pasta sauce. With carrots, onions, peppers, and red wine, this meatless sauce has tons of flavor in it.

Garden Pasta Sauce from Cosmopolitan Cornbread
Garden Pasta Sauce from Cosmopolitan Cornbread

Garden Pasta Sauce

Constance Smith – Cosmopolitan Cornbread
Rich, flavorful pasta sauce from your garden bounty.
5 from 2 votes
Prep Time 1 hour
Cook Time 4 hours 15 minutes
Total Time 5 hours 15 minutes
Course Sauces, Dressings and Toppings
Cuisine American
Servings 2 qt

Ingredients
  

  • 14 medium-sized tomatoes, de-skinned and de-seeded
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 6 cloves garlic, finely minced
  • 2 Tb olive oil
  • 2 Tb butter
  • 2 Tb dry basil, or 1/4 c. fresh minced
  • 1 teaspoon oregano, or 1 Tb fresh minced
  • 1 Bay Leaf
  • 2 Tb tomato paste
  • 2 stalks of celery, halved
  • 1/2 c red wine

Instructions
 

  • To begin, heat the olive oil and butter in a dutch oven or a large pot.
  • Sauté the pepper, carrots, onion, & garlic until the onions are soft.
  • Meanwhile puree 3/4 of the tomatoes in a blender or food processor and add them to the pot.
  • Chop the remaining tomatoes and add those to the sauce. Add the remaining ingredients.
  • Bring this to a boil, then reduce heat to very low and cover.
  • Simmer 4 hours, stirring periodically until the sauce is thickened.
  • Discard the bay leaf and celery stalks.
  • This recipe makes approximately 2 quarts of sauce. You can freeze this in portions for future meals.

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread

You May Also Like:

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.