Tomato Sauce



  1. Sweat the vegetables in the oil until the onions are transluscent.
  2. Add the tomatoes, thyme, oregano, bay, and sugar.
  3. Bring to a boil, then immediately reduce to a simmer.
  4. Cook for half an hour to 45 minutes.
  5. (Optional) Blend or put the sauce through a food mill until the sauce is smooth and uniform rather than chunky.
  6. Add salt and pepper to taste.


Makes about 2 quarts.


If you're looking for an "Italian" sauce, use green bell pepper instead of celery. For a really nice chili base, trade the celery for poblanos and jalapeños.