Use leftover vegetable scraps to make this super easy tomato sauce. You can also use whole vegetables, of course. Use it for pizza, pasta and more!
- 5 pounds tomato tops
- 3 tablespoons olive oil
- 1 pound leftover carrot peelings
- 1 pound leftover onion peelings
- 1 pound leftover celery bottoms, cleaned
- Salt and pepper, to taste
- 1 cup fresh chopped basil, for garnish
In a large pot over medium heat, cook the tomato tops down until they release water/their juices and the texture becomes soft.
Using a food processor or immersion blender, process the tomatoes to a smooth texture.
In a large pan, add the olive oil, carrots, onions and celery. Cook down until they are soft.
Remove from heat and process the cooked carrot, onion and celery mixture in a food processor.
In a large pot over low heat, cook the tomato and vegetable mixtures for 3 hours, stirring every half hour. Add salt and pepper to taste and garnish with the basil.