Basic Tomato Sauce Recipe


  • 2 Tbsp olive oil
  • 1/2 medium onion, finely chopped
  • 1 small carrot or 1/2 large carrot, finely chopped (optional)
  • 1 small stalk of celery, including the green tops, finely chopped (optional)
  • 1 summer squash (optional)
  • 1 eggplant (optional)
  • 2 Tbsp chopped fresh parsley
  • 1 clove garlic, minced (More if desired)
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp chopped oregano
  • 2 Tsp thyme
  • 2lbs pound of fresh tomatoes, peeled, seeded, and chopped(I never peel or seed my tomatoes and it comes out great)
  • 1 teaspoon tomato paste
  • Salt and freshly ground black pepper to taste


Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes. Add the tomato paste and herbs. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency. I throw whatever fresh Italian herbs and veggies I have that need to be used quickly in my sauce. I even use kale.