Home-made tomato sauce tastes so much better than jarred! Add your favorite vegetables and spices for a unique and flavor-full pasta topping.
2 Cup (32 tbs) (For Covering The Tomatoes)
2 Cup (32 tbs) (In A Bowl)
1 Small, grated
1 Cup (16 tbs), chopped
1⁄2 Cup (8 tbs), diced
2 Clove (10 gm), minced
1 Teaspoon (Adjust Quantity As Per Taste)
In a large stock pot, bring the water to a boil. Add the tomatoes and boil until the skins begin to break – 1-5 minutes.
Place the tomatoes in the ice water. When cool enough, using your hands, peel off the skins.
Remove the water from the pot and the bowl of ice water.
Heat the oil in the pot and saute the grated carrot, mushrooms, onion and garlic until the onion is soft.
Add the tomatoes to the pot. Either break them up with your hands before adding or use a spoon when they're in the pot. Stir in the spices and half the salt.
Bring to a boil, lower the temperature, cover and simmer for 1 hour, stirring occasionally. Add more salt if necessary and adjust the seasonings.