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Homemade Tomato Sauce II

Homemade Tomato Sauce II

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MIRELLA CINA

Try the real thing. Delicious tomato, onion and garlic sauce with herbs.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.
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Reviews

LADYC20054
320
9/27/2006

Very close to authentic Italian sauce, but you need to add lots of fresh basil and use ONLY olive oil. A tiny bit of sugar is needed to cut down the acidity.

Prendila
305
2/27/2007

I make this sauce quite similar. The difference in mine is I use extra virgin olive oil,I'm guessing about 1/2 tablespoon of oregano, and I use a bay leaf instead of basil leaves. I also cut 2 carrots cut in half and just throw them in the sauce. That cuts down on the acidity without having to add sugar and then you can easily remove them. Sometimes we throw in a hot red pepper to give it some heat. This sauce is the traditional sauce my mom and sisters have cooked for years that we've all carried on from my Nonna and we're all Italian. Thanks for this one.

GodivaGirl
145
1/4/2008

I used extra virgin olive oil instead of vegetable oil. I also saute minced garlic, celery, onion and carrots in oil before adding the rest of the ingredients. I alway add a bay leaf while simmering (don't forget to remove before serving)! I use this sauce at least once a week. Somtimes I double the recipe and freeze what is left for the next dish.