No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

David Pasternack's Tomato Sauce

This recipe courtesy of David Pasternack.

  • Yield: Makes 5 3/4 cups
David Pasternack's Tomato Sauce


  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon very thinly sliced garlic (about 2 cloves)
  • 1 cup finely chopped onion (1/2 medium onion)
  • 1/2 cup finely chopped carrot (1 medium carrot)
  • 1/2 cup finely chopped celery (1 rib)
  • 42 ounces canned San Marzano whole peeled tomatoes (about 5 1/4 cups)
  • 1 tablespoon chopped fresh basil leaves, stems reserved
  • Sea salt and freshly ground pepper


  1. In a medium saucepan, heat oil over medium-low heat. Add garlic, and cook until translucent, about 2 minutes. Stir in onion, carrot, and celery, and cook until softened, stirring occasionally, about 2 minutes. Add tomatoes along with their juice, breaking them up with a whisk, and basil stems. Let simmer, stirring occasionally, until sauce has thickened, about 45 minutes.

  2. Season with salt and pepper. Stir in chopped basil; remove from heat. May be used immediately, or let cool until room temperature and stored in an airtight container in the refrigerator for up to 3 days.

Related Topics