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Classic Tomato Sauce


  • 2 tbsp olive oil
  • 3 tbsp minced garlic
  • tsp crushed red pepper
  • 5 lbs (12 C) tomatoes, coarsely chopped
  • 1 tsp salt
  • 2/3 c chopped fresh herbs (basil, mint, marjoram, oregano, rosemary)
  • ¼ tsp black pepper


  1. Heat oil in large nonreactive Dutch oven or pot over medium-low heat until warm. Add garlic and crushed red pepper; cook 1-2 minutes or until softened and fragrant but not browned, stirring constantly.

  2. Add tomatoes, salt and any sturdy herbs (marjoram, oregano, rosemary); bring to a boil over medium-high heat, stirring occasionally. Gently boil over medium to medium-low heat 45-60 minutes or until reduced and thickened to desired consistency, stirring frequently and mashing tomatoes with potato masher. To remove skins and seeds, pass sauce through a food mill into a large bowl, if desired. Stir in tender herbs (basil, mint) and black pepper.

  3. Tomato sauce can be covered and refrigerated for up to 4 days or frozen for up to 6 months.

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