Black Dog Sauce

This image courtesy of Joseph DeLeo

When the restaurant first opened in ’71, our cooks made a lot of chowder, day in and day out. Black Dog Sauce is an evolutionary creation that began when the cooks decided to go out on a limb and make something else. Tomato sauce seemed a good choice because of its versatility — you could put it on eggs, omelets, pasta, meats, or chicken. The best way to describe it is a chunky marinara, the chunks being whatever vegetables or herbs are fresh and available. Just make sure your tomatoes are really ripe and tasty. If not, substitute canned for better flavor. Ad lib to the basic recipe — we do!



Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturegarlicky, herby, savory

Type of Dishsauces


  • ¼ cup olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 8 to 10 ripe plum tomatoes, or one 28-ounce can of plum tomatoes, coarsely chopped
  • 1 six ounce can of tomato paste
  • ½ cup red wine
  • 5 cloves garlic, minced
  • 3 tablespoons chopped fresh oregano or 1 tablespoon dried
  • 3 tablespoons chopped fresh basil or 1 tablespoon dried
  • 1 bay leaf
  • Salt and pepper


  1. In a large saucepan, sauté the diced vegetables in the olive oil until tender.

  2. Add the coarsely chopped tomatoes.

  3. Add the tomato paste, wine, garlic, and herbs.

  4. Simmer the sauce for one hour. Check the seasoning and add salt and pepper to taste.


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