Israeli Tomato Sauce
Israeli Tomato Sauce is a rich, flavorful sauce made with crushed tomatoes, tomato paste, olive oil, onion, celery, carrot, garlic, and a blend of herbs like basil, oregano, and parsley. It’s simmered with brown sugar and paprika for added depth. This versatile sauce pairs well with pasta, meats, or other dishes, offering a savory-sweet taste with vibrant Mediterranean flavors.
Equipment
- Large saucepan or Dutch oven
- Cutting board
- knife
- Wooden spoon
- Can opener
- Measuring spoons
Ingredients
- 1 can 400g of crushed tomatoes
- 100 g tomato paste
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 celery stalks chopped
- 1 carrot cubed
- 4 cloves garlic crushed
- 1 teaspoon fresh basil
- 1 teaspoon oregano
- 1 tablespoon fresh parsley chopped
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon paprika
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the celery and carrot to the pan, and cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the garlic and cook for 1 more minute, allowing the garlic to release its aroma. Pour in the crushed tomatoes and tomato paste, and mix everything together.
- Add the basil, oregano, fresh parsley, kosher salt, black pepper, brown sugar, and paprika. Stir well to combine all the ingredients.
- Simmer the sauce over low to medium heat, uncovered, for about 30 minutes. Stir occasionally to prevent the sauce from sticking to the bottom of the pan. The sauce will thicken and the flavors will meld together.
- Taste and adjust seasoning if necessary. If the sauce is too tangy, add a little more sugar to balance the flavor.
- Once done, remove the sauce from the heat and let it cool slightly before serving. This sauce pairs well with pasta, meats, or as a base for other dishes.
Notes
This sauce is extremely versatile. You can make it in large batches and store it in the refrigerator for up to a week.
It also freezes well if you want to keep some for later use. If you’re using canned tomatoes, look for a brand that doesn’t add any preservatives or added sugars for the most authentic taste.