Simple Tomato Sauce

Serving 6 people

90 min


  • basil leaves 4 to 6 basil leaves
  • canned tomatoes 2 (32-ounce) cans crushed tomatoes
  • carrot 1 carrot, chopped
  • celery 1 stalk celery, chopped
  • dried bay leaves 2 dried bay leaves
  • garlic 2 cloves garlic, chopped
  • olive oil 1/2 cup extra-virgin olive oil
  • onion 1 small onion, chopped
  • sea-salt Sea salt and freshly ground black pepper
  • unsalted butter 4 tablespoons unsalted butter, optional
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How to make it

  1. In a large casserole pot, heat oil over medium high heat.
  2. Add onion and garlic and saute until soft and translucent, about 2 minutes.
  3. Add celery and carrots and season with salt and pepper.
  4. Saute until all the vegetables are soft, about 5 minutes.
  5. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick.
  6. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  7. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  8. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.