Tomato Sauce

Tomato Sauce

Print Friendly, PDF & Email

This wonderful all-purpose Tomato Sauce is full of flavor and works well with any recipe requiring Tomato Sauce. You can prepare it all year round because it is based on canned tomatoes. I use it for pasta, as a base for meat sauce, for Lasagne and even as a dip for Eggplant Sandwiches.

I remember when I used to use those cans of tomato paste. It was always annoying to figure out how to best preserve what was left in the can. Now, I remove what’s left by tablespoons and wrap each tablespoon in waxed paper, pop them into a plastic bag and freeze them. When needed, just pop one or two into your sauce and you’re ready to go. My preference is to use the tomato paste that is packaged in tubes. Just squeeze out what you need and it’s all done. There is also frozen basil available. Just pop a couple of basil cubes into your sauce and you’ve got the flavor if not the appearance of fresh basil leaves. The fresh chopped parsley give the sauce a leafy look. Lastly, you can always use bottled Tomato Sauce. There are several good ones on the market; and sometimes removing one step is the difference between getting dinner on the table or not.

Prep time: 15 minutes

Tomato Sauce

By Gloria Kobrin Published: July 23, 2014

  • Yield:

  • 7 cups


  • 3 tablespoons olive oil
  • 2 large onions peeled, cored, and minced
  • 3 large garlic cloves peeled and minced
  • 3 26 ounce containers organic chopped tomatoes
  • 2 tablespoons tomato paste
  • 2/3 cup Italian parsley washed & chopped (leaves only)
  • 2 tablespoons fresh basil washed & chopped coarely
  • salt and freshly ground black pepper to taste


  • large skillet


  1. Heat olive oil in skillet over medium flame. Add onions and garlic to pan. Stir well and sauté until onions are translucent and soft. Add tomatoes, tomato paste, parsley and basil. Stir well over low heat until sauce has thickened. Taste. Season with salt and pepper.