Tuscan-Style Tomato Sauce


Main Dish
Tuscan-Style Tomato Sauce

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Pasta topped with red sauce and freshly shredded cheese

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    Using pasta with ridges, such as Gustare Vita rigatoni or penne rigate will help thick, chunkier sauces cling to the pasta. 

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    Servings and Ingredients

    Serves 8
    4fresh tomatoes
    ¼ c.Gustare Vita olive oil
    1medium onion, chopped
    2 stalk(s)celery, chopped
    1large carrot, peeled and chopped
    2 tbsp.fresh rosemary, chopped
    2 clove(s)garlic, minced
    1 c.dry red wine or Hy-Vee chicken broth
    1 tsp.Hy-Vee kosher salt
    ¼ tsp.Hy-Vee crushed red pepper

    Things To Grab

    • Large pot
    • Ice water bath
    • 2-quart Dutch oven with cover


    1. Bring a large pot of water to boiling. Cut a shallow "x" in the bottom of each tomato. Slide tomatoes into boiling water for 45 to 60 seconds. As soon as their skins start to split, remove and place in an ice water bath. When cool, drain tomatoes and remove the skins. Chop tomatoes and transfer to a bowl; set aside.
    2. Heat oil in a 2-quart Dutch oven over medium heat. Add onion, celery and carrot. Cook for 5 minutes or until softened, stirring frequently. Add rosemary and garlic. Cook for 3 minutes more. Add tomatoes and juices, wine, salt and crushed red pepper. Bring mixture to boiling; reduce heat. Cook, covered, for 1 hour. Uncover; cook for 30 minutes more or until thickened.
    3. Serve sauce over cooked pasta, such a Gustare Vita rigatoni or penne. Top with shredded Parmigiano-Reggiano cheese. Store sauce in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

    Nutrition facts


    140 Calories per serving
    1/2 cup

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 0mg
    • Sodium: 270mg
    • Total Carbohydrates: 13g
    • Protein: 2g

    Daily Values

    Vitamin A 70%
    Vitamin C 60%
    Iron 6%
    Calcium 4%

    Recipe Source:

    August Seasons 2017.