• Cooking Time: 120
  • Servings: 6-8
  • Preparation Time: 15


This is a pretty standard and simple scratch tomato sauce with a rich flavor and just a bit of heat.


  • 3 lbs. whole Roma (plum) tomatoes, blanched and peeled.
  • 1 large green bell pepper, seeded and chopped.
  • 1 large yellow onion, chopped
  • 1/2 c. celery, chopped
  • 1 whole head of fresh garlic, crushed
  • 2 tbsp. olive oil
  • 1/2 c. red wine
  • 3 large leaves of fresh oregano, minced
  • 3 large leaves of fresh basil, minced
  • 2 large bay leaves
  • 1 tsp. dried red pepper flakes
  • 1 tbsp. light brown sugar
  • salt and pepper to taste


  • In a large pot, heat the oil over a medium-high heat. Add the bell pepper, onion, and celery and saute quickly until the onion just starts turning translucent.
  • Add in the crushed garlic and continue to saute until the onion is almost clear taking care not to scorch the garlic at all.
  • Add in the wine.
  • Add in the tomatoes, and crush using a potato masher or the back of a large spoon.
  • Bring the liquid to a boil and reduce to a simmer. Cover and leave for 30 minutes.
  • After 30 minutes, stir and add in the herbs and red pepper flakes, and season with salt and pepper to taste.
  • Continue to simmer, stirring occasionally, until the tomatoes have cooked down almost completely (there will still be big, tasty tomato chunks!), approximately 90 minutes.
  • About 10 minutes before serving, stir in the brown sugar until it is completely dissolved.
  • Optionally, you may transfer the sauce to a food processor or blender before serving to create a smoother sauce if chunks aren't your thing.

Categories: Savory Sauce 
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