Basic Italian Tomato Sauce

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Basic Italian Tomato Sauce Basic Italian Tomato Sauce


Just add pasta, pizza, stuffed green pepper or meatballs! This sauce is a must in any beginner and advanced cook’s repertoire. Simple, fresh and easy to make.  Let our simple to follow instructions help you make this one of your “go to” favorites. 

Difficulty: Easy

Ingredients Add to grocery list

1/2 cup of extra virgin olive oil
1 onion, chopped
4 cloves of garlic, minced
2 large carrots, chopped fine
Salt & pepper to taste
1 - 35oz can of Italian Peeled Tomatoes with basil leaves
2 bay leaves
1/2 stick of unsalted butter, room temperature
1/2 of a 12 oz jar of roasted red bell peppers, roughly chopped
Water

Tools you’ll need:
Food Processor or blender (optional)
Large sauté pan with fitted lid
Chopping Board
Knife for chopping
Peeler
Can Opener
Wooden Spoon
1/2 cup measuring cup

Directions

To your sauté pan over medium heat, add the olive oil.  Add onion and garlic, sautéing until translucent-just a few minutes.  Be careful not to burn your garlic. Add in chopped carrots & season with salt & pepper. Stir together and continue to sauté until carrots are tender. About 10 minutes (this will depend on the size of your carrots)

Stir in tomatoes (including sauce). Crush tomatoes gently with the back of your wooden spoon. Stir together. Add chopped roasted red bell peppers and bay leaves and half of your butter. Stir together. Taste your sauce for seasoning and add salt if necessary. Reduce your heat to low, place the lid on and allow it to simmer for at least an hour until it thickens monitoring it along the way for liquid levels. To do this, take your empty tomato can and fill it about half way with water and place it nearby your pot. When your sauce cooks down and needs more liquid add a little bit of water. Add 3/4 cup of water at a time. Repeat this process until your sauce is fully cooked. This will take 1-2 hours simmering over low heat.

Once the sauce is complete, add in the remaining butter, stir & taste for seasoning. Add salt if necessary. Remove and discard the bay leaves. Take 1/2 of your sauce & put into food processor (or blender) & pulse until it’s at your desired consistency. Repeat with remaining sauce. This recipe makes quite a lot of sauce. Tip: you can freeze the rest of the sauce that you don’t use.

This sauce pairs perfectly with any pasta or as the base for your favorite pizza!

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Reader Comments:

54321

Best pasta sauce ever!

By Peta on May 07, 2012

54321

paula me and my wife love you're show we dvr it never miss a show

By dave n karen elliott on April 16, 2012

54321

Love you and your shows etc....I need advise on getting a recipe to can homemade tomato sauce. I have canned for years but have never attempted this. Can it be done and do you have a full proff recipe or can I use my grandmothers regular sauce recipe that calls for tomato paste fried etc.....

By Barbara Bello on January 26, 2011

54321

The divinity and fudge are great!!! Paula's recipes always make a hit.

By Betty Edwards on December 17, 2010

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