Basic Tomato Sauce

Use this foolproof recipe when making our Ricotta Manicotti with Tomato Sauce.

  • Yield: Makes 6 cups

Source: Everyday Food, December 2005


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic
  • 2 cans (28 ounces) whole tomatoes in juice
  • 1/4 teaspoon dried oregano
  • Coarse salt and ground pepper


  1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

  2. Add two 28-ounce cans whole tomatoes in juice and 1/4 teaspoon dried oregano. Simmer, stirring occasionally, breaking up tomatoes with a spoon, until thickened, 20 to 30 minutes. Season with coarse salt and ground pepper.

Cook's Notes

Serve immediately or freeze in an airtight container for up to two months.


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