Food & Cooking Recipes Ingredients Vegetables Classic Tomato Sauce 4.1 (20) 2 Reviews 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: 7 cups Serve this tomato sauce recipe from Daniel Holzman and Michael Chernow's "The Meatball Shop Cookbook" with Classic Beef Meatballs. Ingredients ¼ cup olive oil 1 onion, finely chopped 1 bay leaf 1 teaspoon chopped fresh oregano (or ½ 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 Directions 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. 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. Rate it Print