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Prepare the Vegetables: Finely chop the tomatoes, onions, and peeled celery root. (For a smoother sauce, peeling the tomatoes is highly recommended—see note below).
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Combine and Simmer: Place all the chopped vegetables, spices, and remaining ingredients into a large pot. Bring to a boil, then reduce the heat and let it simmer until the volume has reduced by about half.
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Purée and Season: Remove the bay leaves. Using an immersion blender or food processor, purée the sauce until smooth. Taste and adjust seasoning with more salt or pepper if needed.
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Jar and Seal: Pour the hot sauce into clean, sterilized jars. Seal the jars tightly and turn them upside down for 5 minutes. This helps create a better seal.
Chef’s Notes:
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To Peel Tomatoes: Score a small “X” on the bottom of each tomato. Blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. The skins will slip right off.
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Why Peel? While it’s an extra step, peeling the tomatoes guarantees a silky-smooth texture, as some tomato skins don’t break down completely during cooking.
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Trust the Process: The little bit of extra effort is absolutely worth it for the incredible, deep flavor of this homemade sauce.
