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Tomato Sauce

Chef Pasquale Martinelli uses this tomato sauce for his recipe for baccala (cod baked in spicy tomato sauce).

  • Servings: 4
  • Yield: Makes enough for 4 servings
Tomato Sauce

Source: The Martha Stewart Show, March Spring 2007


  • 2 pounds fresh plum tomatoes, cut into quarters
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup chopped white onions
  • 1/4 cup finely chopped celery
  • 1 teaspoon sugar
  • 1 tablespoon fine sea salt


  1. Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar, and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15 to 20 minutes.

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