Sharon Antoniak


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.

★★★★★ 6 votes
4 with Pasta
15 Min
2 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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
1/4 c
olive oil, extra virgin
1 small
onion (chopped)
carrot, grated
2-3 clove
garlic, fresh minced
bay leaves
basil leaves, finely cut or 2 teaspoons dried
sprigs fresh parsley, chopped or 2 teaspoons dried
1/2 tsp
oregano, dried
salt and pepper to taste


1Crush tomatoes as fine as possible if they are whole.
2In 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)
3Add the crushed tomatoes and tomato paste with 2 cups of water. Stir. Add remaining ingredients.
4The 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.

About this Recipe

Course/Dish: Pasta, Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian