New This Month

Medium Tomato Sauce

Use to make Baked Manicotti from "The Geometry of Pasta," by Caz Hildebrand and Jacob Kenedy.

  • Yield: Makes 2 1/4 cups sauce or enough for 1 1/4 pounds dried pasta

Source: The Martha Stewart Show, October 2010


  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • Pinch of crushed red pepper flakes (optional)
  • 3 vine-ripened tomatoes (1 pound), chopped
  • 1 pound canned tomatoes, chopped or crushed
  • Heaping 3/4 teaspoon fine sea salt
  • Freshly ground black pepper


  1. Heat oil in a large skillet over medium-high heat; add garlic and cook, stirring, until it just begins to brown. Add red pepper flakes, if using, all tomatoes, and salt; season with pepper. Let simmer until thickened, about 1 hour.

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