Smooth Italian Tomato Sauce With Mirepoix | CookOS

Smooth Italian Tomato Sauce With Mirepoix

Name: Smooth Italian Tomato Sauce With Mirepoix
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 12 servings
Cuisine: Italian-American
Ingredients: 1/4 cup extra virgin olive oil; 5 cloves garlic, sliced; 1 medium onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1 (102 oz) can whole peeled plum tomatoes; salt, to taste; ground black pepper, to taste; 1/4 cup fresh basil, chopped; 2 tbsp fresh parsley, chopped; 2 tbsp fresh oregano, chopped

A classic Italian-American tomato sauce built from a mirepoix of onions, carrots, and celery, simmered with whole peeled plum tomatoes and fresh herbs, then blended until silky smooth. The vegetable base provides natural sweetness and body without cream or dairy.

🌍Italian-American 🏷️Tomato sauce 🏷️Marinara 🏷️Pasta sauce 🏷️Italian San marzano

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Total

1h 55m

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

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Ingredients

1/4 cup extra virgin olive oil
5 cloves garlic, sliced
1 medium onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 (102 oz) can whole peeled plum tomatoes
salt, to taste
ground black pepper, to taste
1/4 cup fresh basil, chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh oregano, chopped

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Instructions

1
In a large pot, heat the extra virgin olive oil over medium heat.
2
Add the sliced garlic and cook until it begins to get some color.
3
Add the chopped onion, carrots, and celery (mirepoix) to the pot.
4
Sauté the vegetables, stirring occasionally, until the onions are translucent.
5
Pour in the can of whole peeled plum tomatoes.
6
Season with salt and ground black pepper to taste.
7
Stir in the chopped fresh basil, parsley, and oregano.
8
Cover the pot, reduce the heat to low, and let it simmer for 1 to 1.5 hours.
9
After simmering, use an immersion blender to blend the sauce to your desired consistency. Start on a low speed to avoid splashing.
10
Once blended, cover the pot again and let the sauce cook for a little while longer to allow the flavors to meld.

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Tips & Notes

Pro tips

Cut the mirepoix vegetables into uniform, small pieces so they soften evenly and blend into the sauce without visible chunks.
Don't skip simmering time—at least 30 minutes allows the tomato and vegetable flavors to concentrate and meld.
Blend while warm for the smoothest texture; cold sauce is harder to puree fully.
Taste and season with salt and pepper after blending; the flavor will have intensified.

Substitutions

Fresh basil → dried oregano or Italian seasoning (use 1 tsp; dried is more concentrated)
Extra virgin olive oil → neutral oil if you want less peppery flavor (though EVOO is traditional)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container up to 5 days or freeze up to 3 months; reheat gently on the stovetop over medium heat.

Equipment

immersion blender or standard blender

Common Questions

Can I use canned crushed tomatoes instead of whole peeled?

Whole peeled tomatoes give a fresher flavor and smoother texture when blended. Crushed tomatoes work but will be grainier; strain them first if using.