Homemade Tomato Sauce

Prep time:                                   20 minutes

Prep notes:

Cooking time:                            75 minutes

Yields:                                           6 people


  • 1/4 cup olive oil
  • 1 small onion
  • 6 cloves of garlic
  • 1 carrot, peeled and chopped
  • salt and pepper to taste
  • 2 cans (28 oz.) or cartons Italian whole tomatoes
  • 1 bay leaf
  • 2 tbls. unsalted butter
  • 1 cup fresh basil


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the carrot, salt, and pepper, and cook for 10 more minutes, stirring occasionally to prevent burning. Add the tomatoes and bay leaf, lower the heat, and simmer for 1 hour uncovered.
  2. Remove the bay leaf and stir in the butter.
  3. When the sauce has cooled somewhat, place in a food processor or blender in batches and puree with the basil. Adjust the seasoning with salt and pepper.
  4. Reheat if needed and serve immmediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months. Reheat before serving.

*Storebought tomato sauce is not only more expensive, but has harmful, extra additives like sugar. By making your own, you monitor exactly what goes in your tomato sauce!