Classic Tomato Sauce

1. 1

   Using the sauce screen with pulp control closed, juice tomatoes (along with their juices if using canned tomatoes) and carrot. You should end up with about 6 cups of juice.

2. 2

   In a large saucepan over medium heat, heat olive oil and butter until melted and frothy. Add onion and garlic and saute until fragrant, about 1 minute. Add tomato juice and oregano and bring to a simmer; cook, stirring occasionally, for 60 to 90 minutes or until sauce has thickened to desired consistency. Season to taste with salt and pepper.

3. 3

   Sauce will keep, refrigerated in airtight container, for up 5 days, or frozen for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.