New This Month

Versatile Tomato Sauce


This sauce is delicious served over pasta, couscous, or with rice and beans.

  • Yield: Makes 3 quarts

Source: Martha Stewart Baby, Special Issue 2000


  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 onions, chopped medium
  • 2 small carrots, finely chopped
  • 2 yellow squashes, halved lengthwise, cut into 1/2-inch pieces
  • 2 zucchini, halved lengthwise, cut into 1/2-inch pieces
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons dried rosemary, chopped
  • 1 tablespoon dried thyme
  • 4 cans (28 ounces each) peeled plum tomatoes


  1. Place oil in a large stockpot set over medium heat. Add garlic and onion; saute until soft, about 6 minutes. Add carrots, squash, zucchini, salt and pepper to taste, rosemary, and thyme. Stirring occasionally, cook until vegetables are soft, about 15 minutes.

  2. Transfer half the mixture to a bowl; set aside. Gently crush the plum tomatoes with your hands, and add them (with juice) to the pot. Simmer over medium-low heat until sauce begins to thicken, about 1 1/2 hours. Add reserved squash mixture, and heat. Season with salt and pepper. Serve.

Cook's Notes

The sauce can be frozen in a container for up to 2 months.

Reviews Add a comment

  • dannyo819249
    24 JAN, 2011
    I am guessing that you cover the pot while simmering?
    5 SEP, 2008
    Left out the carrots, but loved the idea that I could freeze some of it and use later, that's a time saver.