Recipe Rating:
 6 Ratings
Serves: 4 with Pasta
Prep Time:
Cook Time:
Cooking Method: Stove Top


3 lb ripe plum tomatoes cored peeled and seeded or 1 35 oz can peeled italian plum tomatoes in puree. lightly crush, with their liquid.
6 oz tomato paste, italian
2 c water
1/4 c olive oil, extra virgin
1 small onion (chopped)
1 carrot, grated
2-3 clove garlic, fresh minced
2 bay leaves
10 basil leaves, finely cut or 2 teaspoons dried
6 sprigs fresh parsley, chopped or 2 teaspoons dried
1/2 tsp oregano, dried
salt and pepper to taste

The Cook

Sharon Antoniak Recipe
Well Seasoned
Powell, OH (pop. 11,500)
Member Since Jan 2012
Sharon's notes for this recipe:
When ever I make this family recipe tomato sauce it reminds me of my grandma's kitchen when I was a young girl. We always went to grandma's for Sunday dinner and being Italian we always had pasta and meatballs.

You can adjust the amount of herbs you add to the sauce to make it your own. The longer you cook it the better it gets. If the sauce gets too thick you can always add a little water to it. Add a half a cup of light cream and make a pink sauce.

This is a favorite of my family and friends.

I hope you enjoy it.
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Kitchen Crew
This sauce really hits the mark - with just the right amount of herbs and delectable, tomato-y kick.

TIP: We served the sauce over baked chicken breast for a killer improvised chicken Parmesan!


Crush tomatoes as fine as possible if they are whole.
In a medium to large size sauce pan pour olive oil and finely chopped onion and carrot, sauté until soft. Add minced garlic. Cook briefly not to burn garlic. (Garlic turns bitter if over browned)
Add the crushed tomatoes and tomato paste with 2 cups of water. Stir. Add remaining ingredients.
The sauce should simmer for at least 1 ½ - 2 hours with lid partially covering pan. Stir occasionally to prevent sauce sticking to the bottom of pan. Remove the bay leaf before serving.

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user Kitchen Crew JustaPinch - Feb 1, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Feb 1, 2012
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Feb 1, 2012
Congratulations Sharon, on your first blue ribbon! A save for me!
user Kim Biegacki pistachyoo - Feb 13, 2012
Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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user Marcy Baha missmarcy - Feb 13, 2012
Thank you for sharing this with us! Congratulations on the Blue Ribbon!!! Just a quick question, usually when using dried herbs they can become bitter if cooked for a long time; would it be better to add them the last 20 minutes or so of cooking so they do not loose flavor? I do not always have fresh on hand, but always have dried readily available. Thanks!

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