Basic Sunday Tomato Sauce

Basic Sunday Tomato Sauce

Photo by Lee C.

  • Prep Time


  • Total Time


  • Servings



  • Olive Oil (1 cup)

  • ½

    of a Large Sweet Onion (Finely Chopped)

  • 4-5

    Cloves of Garlic (Finely Chopped)

  • 2

    Cans Crushed Tomatoes (28 oz) (San Marzano if possible)

  • 2

    Cans Whole Peeled Tomatoes (28 oz) (San Marzano if possible)

  • Water (14 oz) (½ of the tomato can)

  • Dry Basil (1 Tablespoon)

  • Dry Oregano (1 Teaspoon)

  • Crushed Red Pepper (½ Teaspoon)

  • Sugar (2 Teaspoons)

  • Salt (2 Tablespoons)

  • Fresh Cracked Pepper (1 Teaspoon) (about 20 turns of a pepper mill)

  • Fresh Chopped Basil (Approx 10 large leaves)


Heat a large sauce/stock pot on medium heat. Add the oil and let it come up to temperature. Add the onions and sauté for approximately 5 minutes until they begin to become soft and translucent. Lower the heat a little and add the garlic. Cook for approximately 3 minutes, watching it closely to make sure it does not burn (it will ruin the sauce!). Add the 2 cans of crushed tomatoes and water, and stir. Add in the 2 cans of whole peeled tomatoes, crushing them in your hand to break them up as you add into the pot. Add the dry basil, dry oregano, and crushed red pepper, crushing in your hands as you add it in to release the oils. Add the sugar, salt, and pepper, and stir. Simmer on low heat with the lit cracked for about an hour, stirring occasionally. Add in the fresh chopped basil and lightly blend the sauce using a submersion blender. Pulse the blender slowly, keeping the sauce slightly chunky, not making it to smooth. Continue cooking for as long as you can, up to 5 more hours. Low and slow, the longer the better. The sauce freezes great! After it cools put in plastic containers and keep in freezer for when you are ready to make some pasta, or to use in your favorite recipe.


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