Food & Cooking Recipes Ingredients Vegetables David Pasternack's Tomato Sauce 2.1 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes 5 3/4 cups This recipe courtesy of David Pasternack. Ingredients 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 Directions 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. 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. Rate it Print