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Homemade plum tomato sauce using canned tomatoes.

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Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a medium pot over medium heat for 4 to 5 minutes. Add olive oil, onion, and garlic and season with salt and pepper. Saute until translucent, 5 to 7 minutes. Stir in crushed tomatoes.

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  • Bring mixture to a boil; reduce heat to low and let simmer. Add sugar, oregano, 1 teaspoon pepper, and 1 teaspoon kosher salt; mix well. Let simmer, uncovered, until desired consistency is reached, 35 to 45 minutes, stirring every 15 minutes.

  • Place a food mill on top of a large bowl. Transfer mixture to the food mill and process, working in batches if needed.

Cook's Notes:

You can use San Marzano tomatoes from Italy (such as Cento(R) brand) instead of plum tomatoes, if preferred. If you can find imported dried oregano from Italy, it will make a difference.

Some let tomato sauce simmer 'for hours,' but I haven't found that a longer cooking period increases flavor--what it does do is turn tomato sauce into a thick gravy, which isn't very appealing.

I like to process using a food mill over the sink so I don't make a mess. A food mill yields a great consistency for tomato sauce, and opens up the flavor of all ingredients. You can also use a food processor or blender, if preferred.

You can simmer the sauce covered for a thicker consistency.

Nutrition Facts

149 calories; protein 3.6g; carbohydrates 21.1g; fat 7.4g; sodium 1081.4mg. Full Nutrition
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