David Pasternack's Tomato Sauce

Makes 5 3/4 cups

This recipe courtesy of David Pasternack.


  • ¼ cup extra-virgin olive oil

  • 1 tablespoon very thinly sliced garlic (about 2 cloves)

  • 1 cup finely chopped onion (½ medium onion)

  • ½ cup finely chopped carrot (1 medium carrot)

  • ½ cup finely chopped celery (1 rib)

  • 42 ounces canned San Marzano whole peeled tomatoes (about 5 ¼ cups)

  • 1 tablespoon chopped fresh basil leaves, stems reserved

  • Sea salt and freshly ground pepper


  1. In a medium saucepan, heat oil over medium-low heat. Add garlic, and cook until translucent, about 2 minutes. Stir in onion, carrot, and celery, and cook until softened, stirring occasionally, about 2 minutes. Add tomatoes along with their juice, breaking them up with a whisk, and basil stems. Let simmer, stirring occasionally, until sauce has thickened, about 45 minutes.

  2. Season with salt and pepper. Stir in chopped basil; remove from heat. May be used immediately, or let cool until room temperature and stored in an airtight container in the refrigerator for up to 3 days.

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