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Quick Tomato Sauce

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This is a great tomato sauce - it's quick, easy, and full of flavor. It's my go to sauce for eggplant parmesan, lasagna, and any other casserole type dish that requires tomato sauce.
This is a great tomato sauce – it’s quick, easy, and full of flavor.

This is my favorite tomato sauce made from canned tomatoes.  I’ve been making it for many years – the pages of my Silver Palate cookbook where I found it have fallen out and are quite dirty from use. I’ve yet to find another quick tomato sauce recipe that I like as well.  It’s great with spaghetti and it’s also my go-to sauce for lasagna, eggplant parmesan, and any other type of casseroles that requires tomato sauce.  The flavor, texture, and freshness of this sauce is so much better than any store bought sauce I’ve ever tried. I usually make a double batch and freeze half so I always have some on hand.

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This is a great tomato sauce - it's quick, easy, and full of flavor. It's my go to sauce for eggplant parmesan, lasagna, and any other casserole type dish that requires tomato sauce. I usually make a double batch and freeze some so it's always on hand.
This quick tomato sauce is made with canned tomatoes and a handful of other ingredients that I almost always have on hand.
This is a great tomato sauce - it's quick, easy, and full of flavor. It's my go to sauce for eggplant parmesan, lasagna, and any other casserole type dish that requires tomato sauce. I usually make a double batch and freeze some so it's always on hand.
It only takes about 1 hour to make this sauce. You cook the veggies over low heat for 25 minutes or so and then add the tomatoes and herbs and cook for another 30 minutes.
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Quick Tomato Sauce

  • Cook Time: 1 hours
  • Total Time: 1 hours
  • Yield: 2 quarts 1x
  • Cuisine: Italian
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Description

This recipe is adapted from the Silver Palate Cookbook.

Ingredients

Scale
  • ⅓ cup olive oil
  • 2 large yellow onions, diced
  • 2 carrots, peeled and diced
  • 2 28 oz cans peeled whole tomatoes
  • 1 tbsp dried basil
  • 1 tsp dried time
  • 1 tsp dried oregano
  • 1 tsp salt
  • ⅛ to ¼ tsp cayenne pepper
  • 1 bay leaf
  • 1 bunch parsley, finely chopped (approx 1 cup)
  • 5 cloves garlic, peeled and minced

Instructions

  • Heat oil in a large pot or dutch oven. Add onion and carrots and cook covered over low heat for 25 minutes, stirring occasionally. 
  • Add tomatoes, dried herbs and spices and bay leaf. Use a wooden spoon to break apart the tomatoes. Cook over medium heat for 30 minutes stirring occasionally.
  • Remove the bay leaf. Use an immersion blender to puree the sauce. Alternatively, you can transfer the sauce to a food processor or blender to puree.
  • Once sauce is blended to desired consistency, stir in garlic and parsley and cook for 5 more minutes.

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