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Classic Tomato Sauce

Pretty straight forward really.  While it is easy to buy good tomato sauce, it is so easy to make that you might never buy it again!  This way you can tailor it to your tastes and uses.  I love the roasted garlic and basil flavor in this recipe, but if that is not for you, try something else.

Classic Tomato Sauce


6-8 cups


2 tbl oil

1 lg yellow onion, diced

1 tsp salt

1 tsp black pepper

4 cloves garlic, sliced thinly

2 tbl tomato paste

½ cup white wine

2 tsp dried thyme

¼ - ½ tsp crushed red pepper flakes

1 28oz can crushed tomatoes

1 28oz can diced tomatoes

2 cups water

½ cup fresh basil

2 tsp balsamic vinegar


Heat the oil in a large sauté pan with sides or a wide pot.  Add onions and 1tsp of salt, sauté until translucent and starting to brown.  Stir in the garlic, thyme, and tomato paste, and then quickly pour in the white wine so they don’t burn and scrape the bottom of the pan to get all the flavorful brown bits incorporated.

Once the wine has cooked down (just a minute or two) add the two cans of tomatoes and water.  Bring to a boil, then reduce to a simmer and cook for about 45 minutes, stirring occasionally.  This time is based on a relatively thick, chunky pasta sauce so if at 30 minutes it looks like how you would want your sauce, go with it! If you are making pizza, however, cook it longer (60mins) to make an even thicker, drier sauce.

While that cooks, wash and dry the basil, put in the fridge until ready to use.

When the sauce is to your liking, turn off the heat.  Chop the basil and stir in, along with the balsamic vinegar.  Let it sit for 10-15 minutes to settle, taste and add salt or pepper if needed.

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