From ChatGPT on 6/25/2026. – Upscale this recipe to make one gallon of finished sauce. The base recipe is the sauce part of our Florentine Pot Roast here.
- 2 medium-sized red onions
- 3 celery ribs
- 4 carrots
- 5 tablespoons olive oil
- Salt and freshly ground pepper
- ¼ cup dry red wine
- 1¼ pounds fresh ripe tomatoes, skin and seeds removed, or 1 can (20 ounces) tomatoes.
- Deglaze the pan with a semi-dry red wine (Marsala)????
Assuming the original recipe yields about 1 quart (4 cups) of finished sauce after cooking and reduction, you would multiply all ingredients by approximately 4 to obtain about 1 gallon (16 cups) of finished sauce.
1-Gallon Tomato Soffritto Sauce (by weight)
| Ingredient | Original | Scaled for 1 gallon |
|---|---|---|
| Red onions | 2 medium | 2.6 lb |
| Celery ribs | 3 ribs | 1.1 lb |
| Carrots | 4 medium | 2.1 lb |
| Olive oil | 5 Tbsp | 1¼ cups |
| Dry red wine | ¼ cup | 1 cup |
| Fresh tomatoes, peeled and seeded | 1¼ lb | 5 lb |
| Salt | to taste | start with 2 Tbsp kosher salt, adjust |
| Black pepper | to taste | start with 2 tsp freshly ground pepper, adjust |
If Using Canned Tomatoes
Replace the fresh tomatoes with approximately:
- 4 cans (20 oz each) tomatoes
- Total canned tomato weight: 80 oz (5 lb / 2.27 kg)
Method
- Finely dice onions, celery, and carrots.
- Heat olive oil in a large stockpot.
- Cook onions, celery, and carrots over medium-low heat until very soft and sweet, about 20–30 minutes.
- Add salt and pepper.
- Add wine and simmer until nearly evaporated.
- Add tomatoes.
- Simmer gently, partially covered, until thick and smooth, about 1–2 hours.
- Puree if desired.
Expected Yield
This should produce approximately 1 gallon (16 cups) of finished sauce, depending on how much reduction occurs during cooking. If you simmer aggressively and reduce more water, you may need to add a little additional tomato to maintain a full gallon yield.
