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stewing Italian
All-Purpose Cooked Tomato Sauce Recipe-8362

Photo by: Mark Shapiro
Comments: 0


This easy all-purpose sauce will keep for several days in the refrigerator or for up to 2 months in the freezer.

Yield: Makes about 7 cups (1.75 L)


  • 1 tbsp (15 mL) vegetable or olive oil
  • 2 cans (each 28 oz/796 mL) tomatoes, chopped
  • 1 can (5½ oz/156 mL) tomato paste
  • 4 cloves (minced 4) garlic
  • 1 tbsp (15 mL) granulated sugar
  • 2 tsp (10 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) pepper
  • ¼ tsp (1 mL) hot pepper flakes


1. In large saucepan, heat oil over medium heat; stir in tomatoes, mashing with potato masher. Stir in tomato paste plus one tomato paste can of water.

2. Add garlic, sugar, basil, oregano, salt, pepper and hot pepper flakes; bring to boil. Reduce heat to very low and simmer, uncovered, for about 45 minutes or until thickened and fairly smooth. Taste and adjust seasoning.

© 2002 Rose Murray

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 7 servings.

84kcal (4%)
84mg (8%)
26mg (44%)
32mcg RAE (1%)
0mg (0%)
509mg (21%)
0g (2%)
2g (4%)
3mg (17%)

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