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Tomato Sauce

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Tomato Sauce is quite a wonderful thing. You can do many things with it; top a Frittata with a bit of Pomodoro and Parmigiano and you’ve got a tasty little meal. You need a cup or so of tomato sauce to make Caponata and to add to many Italian recipes. When you have a Tomato Sauce already made, you can make many other Pasta Sauces simply by adding different ingredients. You can make Pasta with Zucchini or Cucuzza (Googootz) by simply sauté some Zucchini or Cucuzza (Large Italian Squash) in olive oil with garlic, salt, and pepper, adding tomato sauce and you have a couple new sauces right there. Sauté some Mushrooms, add tomato sauce and you can make Spaghetti con Funghi. To make the famous Sicilian dish Pasta alla Norma you sauté Eggplant in olive oil with garlic, add “You guessed it,” tomato sauce, cook your pasta of choice, toss it with the Eggplant and Tomato Sauce, grate some Ricotta Salata over the top, and you’ve got a classic plate of Pasta alla Norma. All these tasty dishes because you’ve learned how to make Tomato Sauce. Get my drift? “Capece?” And that’s not all. When you have some tomato sauce on hand, you have the base for such wonderful dishes as; Eggplant Parmigiano, Veal Parm, or Chicken Parmigiano. You’ve got your tomato-sauce, all you have to do is get some Mozzarella, Parmigiano Reggiano, and boneless chicken breast. Bread and fry the chicken breast, put in a pan covered with some tomato sauce, a sprinkle of grated Parmigiano or Pecorino Romano, bake in the oven, and Voila, you’ve got Chicken Parm, one of Italian-America’s and all Americans favorite dishes of all. “You’ve got Tomato Sauce. The World Is Yours…

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

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  • 28 ounces San Marzano crushed tomatoes (cans)
  • 7 cloves garlic (peeled and chopped fine)
  • 1 onion (small, peeled and minced fine)
  • 1/2 teaspoon pepperoncino (Red Pepper flakes)
  • 1/4 cup olive oil (Italian)
  • 1/4 cup fresh basil (or 1 teaspoon dry Basil)
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    1. In a 6 quart or larger pot, sauté onions over a low flame for 3 minutes. Add garlic and cook for 3-4 minutes. Do not let the garlic get dark or burn.
    2. Add tomatoes, turn heat up to high and stir. When sauce starts to bubble, turn flame down so the sauce is at a low simmer. Simmer for 45 minutes while frequently stirring the bottom of the pan to keep sauce from burning. Add fresh basil in the last ten minutes of cooking.
    3. Cook whatever pasta you choose (spaghetti is best) according to directions on package. Drain pasta, toss with tomato sauce and a drizzle of olive oil, plate, and serve with cheese.

    NutritionView More

    Sodium0% DV0mg
    Fat7% DV4.5g
    Protein0% DV0g
    Carbs0% DV1g
    Fiber0% DV0g
    Calories45Calories from Fat45
    Total Fat4.5g7%
    Saturated Fat0.5g3%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate1g0%
    Dietary Fiber0g0%
    Vitamin A2%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.