Tomato Sauce Recipe




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

I've been making the same tomato sauce for years. It's easy to get into the habit, honestly!

It's not a bad tomato sauce by any means, but the boy mentioned that he thought I should try something new. So for the past month or so I've been playing around with a new recipe! This tomato sauce recipe is based on a Lidia Bastianich recipe I found while searching for classic Italian tomato sauces.

I highly recommend it on its own or simmered with a pound of ground beef and some red wine :D

Step 1: Ingredients

  • 2-3 tablespoons olive oil
  • 2 bay leaves
  • 28 oz. can crushed tomatoes
  • 14.z oz can diced tomatoes
  • 1/2 onion, diced finely
  • 1/2 - 1 teaspoon red pepper flakes
  • salt and pepper to taste

Since this tomato sauce has so few ingredients, it's good to splurge a little on the tomatoes. I suggest buying organic at the very least. :D

You can add in Italian seasoning, basil, oregano and garlic, too - but I love the flavor without any of that!

Also, make sure you use a smooth olive oil you enjoy all by itself! If you use a really bitter or sour olive oil, the flavor will really come through and throw off the balance of the sauce. I made that mistake once and it took waaaaaay too much sugar to come close to correcting it. :P

You'll want a wide shallow pan to cook the sauce in as well.

Step 2: Saute the Onion

Heat up a large skillet (I'm using a 12 inch pan) over medium heat and add in your olive oil.

Saute the onions until they begin to turn translucent and shrink a little, and then add in the bay leaves and red pepper flakes. Stir this for a minute or so.

Step 3: Simmering!

Add in the tomatoes to the hot pan and stir them around. Because we've used so much olive oil, it will slightly fry the tomatoes and bring out tons more flavor!

Once the sauce is brought to a bubble, lower the heat so the sauce is simmering. Either cover with a splatter screen or with a tilted lid that's left mostly open. If you're brave enough you can leave it totally uncovered, but I prefer to keep my kitchen not red. ;) (We're simmering it uncovered so it reduces a bit!)

Simmer it for at least 30 minutes, stirring every few minutes.

Step 4: Season and You're Done!

Once it's simmered for 30 minutes, taste and then decide how much salt and pepper you'd like to add! You can also add a little sugar if you like, but I normally don't need to. :)

The finished tomato sauce is nice and thick - perfect for just about anything. So far I've had it on pasta, rice and pizza!

It's also a perfect compliment to homemade meatballs. :D



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    12 Discussions


    4 years ago

    I love how detailed you are, this is what I want from my mom and it drives her crazy:)


    4 years ago on Introduction

    Oh wow, this is making me hungry!! But I MUST add basil, I'm in a very basil period and I put it everywhere I can :D

    Hi Jess... This looks super mouth watering. Is there any specific reason to use canned tomatoes and not the fresh ones?

    1 reply

    Mostly just to save time and money! The amount of tomatoes you'd need to peel and deseed and cook down to make this amount of sauce is a bit daunting to think about. :P

    Plus, it's so hard to get decent fresh tomatoes these days - even in summer I find them to be mealy most of the time!


    4 years ago on Introduction

    Looks amazing! And simple to boot! I'm going to have to try this soon!


    4 years ago

    Oh, that looks lovely. Above and beyond splurging on the tomatoes, go for the San Marzano. Get the real deal, and you'll never make sauce with anything else.

    Teri Ayres

    4 years ago

    I like this, I add some beef bouillon granules and a lid of Parmesan. MUAH!!


    4 years ago on Introduction

    In israel we add some open egges, its called "Shaksuka", try it!


    4 years ago

    San Marzano is the way to go!