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Tomato sauce

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Romesco Sauce

Time:25 mins
Ingredients
  • 3/4 cup blanched slivered almonds
  • 2 garlic cloves, thickly sliced
  • 1 slice white sandwich bread, torn into small pieces
  • 1 can (14 1/2 ounces) whole peeled tomatoes in juice, drained well and squeezed to remove seeds
  • 1/4 cup jarred pimientos, drained
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon sweet paprika
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
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Traditional Italian Sauce

Other Ideas:
Canned tomatoes, Italian
Ingredients
  • 1/2 cup plus 2 teaspoons extra-virgin olive oil
  • 1 medium onion, peeled and halved
  • 1/4 pound piece spiced pancetta
  • 10 cloves garlic (5 pressed, 2 finely chopped, 3 cracked)
  • Coarse salt and freshly ground black pepper
  • 3 thirty-five-ounce cans plum tomatoes, pureed in a blender
  • 1 twenty-eight-ounce can tomato puree
  • 6 large fresh basil leaves
  • 2 medium lean beef cutlets (about 9 ounces each)
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 2 teaspoons freshly grated Pecorino Romano cheese, plus more for garnish
  • 4 to 5 links sweet pork sausage with fennel (about 3/4 pound)
  • 4 pork spare ribs (about 3/4 pound)
  • 1/2 cup white wine
  • Meatballs With Eleanora Meatballs with Eleanora
  • 1 pound pasta, such as ziti, penne, or pennoni
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Spicy Tomato Sauce with Pancetta

Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 4 ounces pancetta or guanciale (buonitalia.com), sliced 1/8 inch thick and cut into 1/4-inch-wide strips
  • 1 small red onion, coarsely chopped
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 can (28 ounces) peeled plum tomatoes with juice, coarsely chopped
  • 1/2 teaspoon coarse salt
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Basic Red Sauce

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1/2 small red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) peeled plum tomatoes with juice, pureed
  • 12 basil leaves, torn
  • 1/4 teaspoon dried oregano
  • Pinch of crushed red-pepper flakes (optional)
  • Coarse salt and freshly ground pepper
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Veracruz-Style Sauce

Ingredients
  • 1/2 cup olive oil
  • 10 garlic cloves, 6 left whole, 4 very finely chopped
  • 2 medium white onions, finely chopped
  • 8 to 10 large ripe tomatoes (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
  • 24 pimento-stuffed green olives, sliced if large
  • 4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
  • 2 teaspoons small capers
  • 4 dried bay leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 4 sprigs fresh thyme, or 1/2 teaspoon crumbled dried thyme
  • 4 sprigs fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
  • 4 sprigs fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
  • 2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground canela
  • 1 cup dry white wine
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Chicken Meatballs in Tomato Sauce

Time:45 mins
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Marie's Pasta Sauce

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Mario Batali's Basic Tomato Sauce

Other Ideas:
Canned tomatoes, Italian
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Fresh Rigatoni with Bolognese Sauce

Ingredients
  • 3 tablespoons olive oil
  • 1 small carrot, peeled and grated (about 3/4 cup)
  • 1 rib celery, finely chopped (about 1/2 cup)
  • 1 large red onion, finely chopped
  • 1/3 pound ground beef
  • 1/4 pound ground pork
  • 2 cups canned peeled whole tomatoes
  • 2 tablespoons tomato paste
  • Coarse salt and freshly ground pepper
  • 2 tablespoons heavy cream, (optional)
  • 1 pound fresh rigatoni
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Polenta with Marinara and Meatballs

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • Six (28-ounce) cans crushed tomatoes
  • 1 cup dry white wine
  • 1/2 cup (1 stick) unsalted butter
  • Kathleen's Meatballs
  • 4 cups loosely packed fresh parsley leaves, chopped
  • 2 cups loosely packed fresh basil, chopped
  • Coarse salt and freshly ground pepper
  • 8 cups fine yellow cornmeal (preferably Goya brand)
  • 4 cups freshly grated Locatelli cheese
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