From Tomato Paste to Tomato Sauce - Italian Tomato Paste

1. 1

   Peel fresh tomatoes and remove core and seeds; chop.

2. 2

   Chop canned tomatoes and reserve the juice(make sure any skins are removed).

3. 3

   Chop the celery and carrots into small cubes.

4. 4

   Mince onion.

5. 5

   Finely slice the mushrooms.

6. 6

   In a large solid based saucepan or frypan (I actually make this in my pressure cooker)heat olive oil over a low heat; add the chopped onions and garlic and saute until transparent, not browned.

7. 7

   Add the chopped fresh tomatoes, chopped canned tomatoes, tomato paste and the can of condensed tomato soup, and juice from the canned tomatoes; simmer for approximately 10 minutes stirring all the time.

8. 8

   Add the chopped celery, carrots and mushrooms, and the bay leaves.

9. 9

   Add the beef stock and gently bring contents to a rapid boil; lower heat and add the Worcestershire Sauce, ground black pepper and sea salt.

10. 10

    If using a conventional saucepan or frypan, cook over a low heat for at least 1 hour more if time allows, the longer the cooking the deeper the taste.

11. 11

    If making into a lasagna or bolognais sauce, add the minced beef and allow to heat through.

* Per serving · 4 servings · Values may vary.