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This is an old family recipe for when we run out of jarred tomato sauce!



  • 2 cans tomatoes {crushed}
  • 1 can paste
  • 1 small can tomato sauce
  • Fresh Garlic
  • Onion
  • Bay Leaves
  • Parsley
  • Basil
  • Fennel Seeds
  • Virgin Olive OIl
  • Water
  • Sugar


  • Chop about 3 cloves of garlic and 1/2 onion into very small pieces.
  • Coat bottom of large sauce pot with olive oil.
  • Mix garlic and onion into tomato paste {works good if you use a food processor. If not, mix by hand}.
  • On low heat, allow oil to warm up.
  • Add the paste to oil and saute' until golden brown {be careful NOT to burn it}.
  • Add the 2 cans of crushed tomato.
  • Fill one of the empty tomato cans about 3/4 of the way w/ water and add to pot.
  • Stir in the small can of tomato sauce.
  • Allow to simmer for a couple of minutes, then add several pinches of Parsley, Basil, and fennel seeds. Stir well.
  • Put in about 3 or 4 bay leaves.
  • Cook on low heat for aprox 15 minutes, being sure to stir often.
  • Then add in a few pinches of sugar.
  • Continue to stir often and cook on low heat, adding more spices to taste as you go along.
  • Sauce should be ready in about an hour to an hour and 1/2.
  • Tastes great w/ all pastas!!
  • You can freeze the leftover sauce for a later day. Just pour into plastic containers and stick it in the freezer.
  • When you want to use it, run the container under hot water until frozen sauce falls loose.
  • Add about 1/2 cup water to a sauce pot, put the frozen sauce in, and heat on low {covered so it doesn't splatter} until ready to serve.
  • ONLY reheat sauce 1x!

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