The Best Homemade Tomato Sauce
Recipe type: Main Dish
  • 2 shallots finely diced
  • 3 garlic cloves sliced not minced
  • 4 28 ounce cans of San Marzano tomatoes
  • 5.5 ounces of tomato paste
  • 10 basil leaves chopped
  • ¼ cup of olive oil
  • salt
  1. Pass the tomatoes through the food mill. Make sure to include the juices from the can. Discard the pulp and seeds.
  2. Heat a heavy bottomed pan over medium heat. Then add the oil, once the oil is hot, add the onions. Cook the onions, stirring occasionally until softened.
  3. Then add the garlic and soften for a minute or so. Be sure to not over cook the garlic, it will make a very bitter sauce if overcooked.
  4. Add the tomato paste and stir, allowing to cook. When it is a shade darker add the deseeded tomatoes and a pinch of salt. Stir to combine and simmer uncovered for 45 minutes to an hour, continuing to stir occasionally.
  5. Turn off heat, adjust salt and pepper if needed. Add in basil.
Recipe by Talia Bunting at