A classic tomato sauce is a staple in every cook’s kitchen. The juicer makes quick work of the otherwise tedious task of seeding and straining the tomatoes, producing a smooth sauce perfect for pasta, pizza, or lasagna. Use the best tomatoes you can find, San Marzano or ripe Roma tomatoes are best. If it is not prime tomato season, canned tomatoes are a better choice.
- 3 1/2 pounds roma tomatoes (fresh, halved or 2, 28 ounce cans whole peeled San Marzano tomatoes)
- 1 medium carrot
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 onions (medium, finely chopped)
- 2 garlic cloves (minced)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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.
- In a large saucepan over medium heat, heat olive oil and butter until melted and frothy. Add onion and garlic and sauté 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.
- Sauce will keep, refrigerated in airtight container, for up 5 days, or frozen for up to 3 months.