Fresh tomato sauce with celery
The recipe for this fresh tomato sauce with celery is from my maternal grandmother and, like all old recipes, it is as simple to prepare as it is tasty. We grandchildren loved it paired with gnocchi.
A simple and light sauce, very easy to prepare, even for those new to cooking.
This sauce is vegan and vegetarian.
It’s a healthy and light sauce, rich in celery and vitamins, ideal to prepare for children (without pepper, of course) and in summer, for a fresh and light first course.
This sauce is thick and creamy, perfect for dressing any type of pasta, light lasagna, or even gnocchi, for example my:”Easy Gnocchi WITHOUT potatoes”.
If instead you prefer a richer sauce, try this “Step-by-step Sausage Ragù” or this delicious one: “Quick Prosciutto Ragù, ready in 30 minutes“.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for Fresh Tomato Sauce
- 10 fresh tomatoes (either San Marzano or Piccadilly)
- 1 onion
- 1 celery stalk
- 1 clove Garlic
- as needed Basil (plentiful)
- as needed Parsley
- as needed Extra virgin olive oil
- as needed Salt
- as needed Pepper
Tools
- Pot earthenware
- Ladle
- Chopper Braun
Preparation of Fresh Tomato Sauce
Clean the celery, making sure to wash it well as it often contains impurities and dirt. I personally remove the leaves, peel off the threads, and the harder part of the stalk, and wash it at least twice in cold water and baking soda, then rinse well to remove the baking soda. If you find soil particles at the bottom of the container, repeat the operation until the water contains no impurities.
Prepare a chop of onion, garlic, and celery.
Take a deep pot and add extra virgin olive oil, chopped fresh tomatoes, chopped onion, garlic, and celery, basil and parsley leaves, salt, and pepper.
Place everything on moderate heat and cover the pot with a lid, leaving a gap and stirring occasionally, making sure it doesn’t stick to the bottom.
The sauce will be ready after about 20-30 minutes of cooking, and it should be thick and creamy. Once the cooking time is over, pass everything through a sieve to obtain a creamy and velvety sauce and add a drizzle of extra virgin olive oil when cold and lots of basil (if you like it).
You can use this fresh tomato sauce to dress any type of pasta, lasagna, or gnocchi.
This fresh sauce can be stored in the fridge for up to 2-3 days and can also be frozen for up to 3 months.
Notes and Tips
Celery contains many beneficial nutritional properties: it is diuretic, anti-inflammatory, reduces intestinal bloating, is rich in vitamin A, and is also capable of reducing triglycerides and cholesterol.
To discover and deepen the health benefits of celery, click HERE and HERE.
Shopping Tips!!!
To chop the vegetables, I used the very handy mini chopper attachment of my Braun MultiQuick 7 Hand Blender, which you can buy on Amazon at a special price.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9“
To cook the sauce, I used this excellent earthenware pot made in an artisanal way, it can be used both on stovetops, traditional ovens, and microwaves.
