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2½ Hour Tomato Sauce

from the video Homemade Vs. Store-Bought: Tomato Sauce ▶︎

by Matt Ciampa

Inspired by


for 6 servings

  • ¼ cup (60 mL) olive oil
  • 2 cloves garlic, crushed
  • 1 small onion, halved
  • 56 oz (1.60 kg) tomato, whole canned
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon dried oregano
  • 1 dried basil
  • 1 bay leaf
  • ¼ cup (10 g) fresh basil, chopped
  • pepper, to taste
  • sugar, to taste


  1. In a pot over medium heat, add the olive oil and garlic. Cook for about 2 minutes or until fragrant, but not browned.
  2. Add the tomatoes with their juice, and crush with the back of a spoon.
  3. Add the onion and salt, and stir occasionally. Bring to a boil, then reduce to a simmer for an hour.
  4. Discard the garlic and onion, then puree to the desired consistency with a food mill or immersion blender.
  5. Transfer the sauce back to a pot and add the bay leaf, dried oregano, and dried basil. Bring to a simmer for about 90 minutes or until the desired thickness.
  6. Discard the bay leaf, add the fresh basil and, to taste, salt, pepper, and sugar.
  7. Enjoy!
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