Simple, easy and fast, this makes a great basic tomato sauce that can be used for pastas, lasagna, ratatouille, pizza and more. Make extra and keep it for use over a week or freeze it and defrost when needed.

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Ingredients (Enough for 3-4 pizzas or pasta for 4):

  • 1 Large Can Whole Peeled Tomatoes (28 OZ)
  • 1/3 Yellow Onion
  • 1 Large Clove of Garlic
  • Dried Crushed Red Peppers (1/2 teaspoon or more, depending on how spicy you like it)
  • Fresh or Dried Herbs (Basil, Oregano, Thyme)
  • 1 Bay Leaf
  • Salt and Pepper
  • Small Can of Tomato Paste (if needed)


1. Dice the Onion and Garlic finely, Chop up any fresh Herbs, keep all the ingredients separate

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2. In a medium saucepan, sauté the onions and dried crushed red peppers in olive oil for about 4 minutes on medium-high heat. Add the garlic and cook for another minute. Season with a healthy pinch of salt and a couple grinds of pepper

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3. Lower heat to medium and add the entire can of tomatoes, including the juice. Using a fork or a potato masher, mash the tomatoes to desired texture. I like to keep the sauce pretty chunky, with some pieces around 1 inch in size.

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4. Add the herbs and the bay leaf, and bring the sauce to a light simmer – bubbling very slowly – on medium low heat. Allow to simmer for at least 30 minutes, or a few hours if you have time. Add more salt and pepper to taste. I also like to add 3-4 diced anchovy fillets for some extra flavor.

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5. After simmering, if the sauce is too watery, add tomato paste one teaspoon at a time until desired consistency is reached. Depending on the tomatoes you use, you may or may not need to do this. Remove the bay leaf when you are done.

Prep Time: approximately 15 minutes

Cook Time: 30 minutes or more