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George’s Red Sauce

1 pound baby carrots
1 bunch celery
4 large onions, peeled and quartered
3 heads garlic, peeled (not 3 cloves, 3 HEADS of garlic)
2 28-ounce cans pureed tomatoes
2 28-ounce cans diced tomatoes
2 28-ounce cans crushed tomatoes
2 16-ounce cans tomato paste
Bay leaves
Dried basil
Salt and pepper
Dried parsley
Dried oregano
Red wine

What To Do
In separate batches, run all vegetables through a food processor until somewhat fine. In large stock pot, sauté onions in olive oil until soft. Add garlic, then carrots and celery. Add all tomato items and begin to simmer. Begin to season to taste with all dried herbs, wine and salt and pepper. DO NOT ADD SUGAR! The natural sweetness of the carrots is more than enough. Add water as needed to maintain desired consistency. Simmer at least 4 hours, if not longer, stirring constantly so as not to burn the sauce.

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From the episode, Seeing Red Sauce with George.


  1. Missi
  2. Babs Summerhill
  3. Missi



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I’m a retired caterer and it takes a lot to get my attention and make me sit still for a solid thirty minutes watching someone else cook, but Ann has a wonderfully pleasant voice and demeanor.  So happy to have seen this program and hope to see more of her and her simple and what […]

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