Homemade Italian Sauce

There are many variations of this sauce, so feel free to experiment with more spices and chopped up vegetables. This is a very basic sauce that will help you get away from processed products.

I prefer to make the sauce without salt and pepper, then add them to taste for each specific dish.*


  • PREPARE 20 minutes
  • COOK 2-3 hours
  • EQUIPMENT 2 quart cooking pot
  • MAKES 1 quart


  • 5-6 lbs tomatoes
  • 1 medium chopped onion
  • 2 cloves minced garlic
  • olive oil for sauteeing
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp salt (optional)*
  • 1/4 tsp pepper (optional)*


  1. Plunge 5-6 lbs TOMATOES into boiling water just long enough to loosen the skin.
  2. Rinse in cool water, peel, remove cores, cut in half and remove most of the seeds
  3. Sauté 1 MEDIUM CHOPPED ONION and 2 CLOVES MINCED GARLIC in a small amount of OLIVE OIL in a pot large enough to cook the tomatoes
  4. Add 1/2 t BASIL, 1/2 t OREGANO, SALT* and PEPPER* to taste, and the prepared TOMATOES to the pot
  5. Bring to a boil, then reduce heat and simmer uncovered 2-3 hours or until desired thickness is reached


Sauce will keep up to 4 days in the refrigerator. It can be frozen for greater longevity.

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