Basic Tomato Sauce



Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Plum and other oblong tomatoes (such as San Marzano) have small cores, which are ideal for sauce. For other tomatoes, start with a couple extra.

  • 6 Pounds Ripe Plum Tomatoes
  • 1 Teaspoon Kosher Salt
  • 2 Basil Sprigs
  1. Rinse tomatoes well with cold water. Quarter tomatoes, removing and throwing away cores.
  2. Place tomatoes in large-size saucepan over a medium-high heat. Bring to simmer. Cook 20 minutes until tomatoes are softened, stirring occasionally. Remove pan from heat.
  3. Line colander with cheesecloth or single layer of paper towels. Strain softened tomatoes through cheesecloth or paper towels so you lose only the diluted tomato water, which is important for a full-bodied sauce. Pass tomatoes through a food mill fitted with fine disk set over a large-size bowl. The food mill extracts seeds and skins while pushing pulp through. If you don’t have a food mill then run them through a food processor fitting with a grating disk.
  4. Return tomato purée to saucepan over a medium-high heat. Bring to vigorous simmer for 20 minutes until sauce reaches desired consistency. Stir in kosher salt. Remove from heat.
  5. Place basil sprigs in 2 clean 16-ounce glass jars. Add sauce to fill jar. Seal and store in refrigerator for up to 1 week.
  6. Makes 4 Cups
  7. Prep Time: 30 Minutes Cook Time: 40 Minutes Total Time: 70 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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