No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Simple Tomato Sauce

Preserve tomatoes' rich taste with a simmered sauce that freezes well and is ripe for embellishment. This basic tomato sauce can be easily doubled and frozen in two- or four-cup batches. After freezing it, you can use it as is or add your choice of vegetables, meat, or fresh herbs.

  • yield: Makes about 4 cups unmilled

advertisement

advertisement

Ingredients

  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 3 pounds ripe plum tomatoes or a combination of plum and beefsteak, coarsely chopped (about 8 cups)
  • Coarse salt

Directions

  1. Step 1

    Heat oil in a large pot over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Stir in tomatoes and 2 teaspoons salt. Raise heat, and bring to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 15 to 20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill. Season with salt if desired. Let cool. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Source
Martha Stewart Living, July 2007

advertisement

advertisement

Reviews (2)

  • 22 Sep, 2013

    Good first try, but waaaay too much olive oil. Also could use some sort of herb like basil or oregano. I ended up cooking it down for almost an hour. Next time I will use about 2 Tbsp oil and add some herbs. Good use of tomatoes at the end of the season though.

  • 12 Sep, 2010

    This sauce is unbelievably good. I had a bumper crop of tomatoes from my CSA that we're about a day away from going bad and I was looking for something quick and easy to do with them. I simmered the sauce for twice the time the recipe tells you to (probably about 40 minutes), but other than that I followed the recipe to a tee. We were eating it on pasta...on toast...by the spoonful! So delicious.