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Classic Tomato Sauce


Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs.

  • Yield: Makes 7 cups

Source: The Martha Stewart Show


  • 1/4 cup olive oil
  • 1 onion, finely chopped
  • 1 bay leaf
  • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
  • 2 cloves garlic, coarsely chopped
  • 2 teaspoons coarse salt, plus more as needed
  • 2 tablespoons tomato paste
  • 2 (26-ounce) boxes chopped tomatoes, such as Pomi, or 2 (28-ounce) cans whole plum tomatoes in their juices, chopped


  1. Heat olive oil in a large pot over medium heat. Add onion, bay leaf, oregano, garlic, and salt. Cook, stirring often, until onion is soft and translucent, about 10 minutes. Add tomato paste and continue cooking 5 minutes more.

  2. Add tomatoes and cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer for 1 hour, stirring every 5 minutes or so to prevent burning. Season with salt, if desired. Remove bay leaf before serving.

Reviews Add a comment

  • MS10367417
    26 AUG, 2015
    This sauce is excellent! I'm not even sure where to buy Pomi tomatoes, so I used Cento instead. After putting the sauce together, I browned sausages and put them in the sauce to finish cooking. Absolutely delicious sauce, and the sauce simmering for a long time made for incredibly tender sausages.
  • JJMS86
    21 NOV, 2011
    REALLY great sauce! I didn't have Pomi tomatoes (as I use everything organic) I used the Organic Fire Roasted Muir Glen Brand Diced Tomatoes and extra garlic, because two cloves just didnt seem enough. This was one of the best sauces I've ever made. I think the great secret here is the long cooking time of the tomato really added depth of flavor! Will try next time with fresh basil....