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Cream Sauce

Tomato Sauce

Course Side Dish
Author Noel Cunningham


  • 2 lb tomatoes
  • Salt to taste
  • 2 Tbsp. olive oil
  • 3 Tbsp. tomato paste
  • 1 Tbsp. sugar
  • 2 Tbsp. oregano
  • 1 clove garlic halved
  • 1 sprig basil
  • 1 bay leaf


  1. Cut tomatoes in half horizontally, squeeze out the seeds and discard.
  2. Place tomato pulp in a low, wide saucepan over high heat. Add salt, olive oil, tomato paste, garlic, basil, sugar, oregano and bay leaf. Bring to a boil, then lower heat to a brisk simmer.
  3. Stirring occasionally, let the sauce reduce by almost half to produce about 2 1/2 cups of medium-thick sauce, 10 to 15 minutes.
  4. Taste and adjust salt, if needed. Use immediately  or store in the refrigerator for up to 5 days.
  5. To keep longer, store in the freezer.