Tomato Sauce

Tomato Sauce

I love Italian food, and tomato sauce is something I use a lot in my kitchen.  There are so many different things you can make with basic tomato sauce, such as chicken parmesan, lasagna, baked pasta, pizza, or simply boiled pasta topped with tomato sauce and cheese.

I often use store bought tomato sauce (my favorite is Rao’s Tomato Basil), but tomato sauce is super easy to make from scratch.  It only requires a few ingredients, and most of them are pantry staples.

This is a simple recipe for basic tomato sauce.  The sauce takes less than 30 minutes to make, and then it just has to simmer for 30-45 minutes.  The recipe makes a lot of sauce, and it can be stored in the fridge for up to a week or in the freezer for several months.

Adapted from: The Food Network, Mario Batali

Tomato Sauce

(print recipe)


  • 1 yellow onion, diced
  • 3-4 cloves garlic, minced
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons dried thyme
  • 1 tablespoon Italian seasoning
  • 1 carrot, shredded (using a box grater)
  • 1 – 28-ounce can fire-roasted crushed tomatoes (including juice)
  • 1- 28-ounce can diced tomatoes (including juice)
  • 2 cups of chicken broth
  • Salt & pepper, to taste
  • ½ cup fresh basil, chopped


  1. Sauté the onion in the olive oil over medium heat until translucent, but not brown (about 10 minutes).  Season with salt & pepper.
  2. Add the garlic, thyme, Italian seasoning, and carrot, and sauté 5 minutes more.
  3. Add the tomatoes, broth, and basil. Bring to a boil, and then lower the heat to just bubbling, stirring occasionally for 30-45 minutes.
  4. Season to taste with salt and pepper.
  5. If you want your sauce to be less chunky, blend with an immersion blender.
  6. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

Serving idea: serve this tomato sauce with boiled pasta and top with parmesan cheese & parsley


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