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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 (2)

20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
08/26/2015
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.
Rating: 5 stars
11/21/2011
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 paste...it really added depth of flavor! Will try next time with fresh basil....