Go Back

Basic Tomato Sauce

How to make a restaurant quality tomato sauce at home.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 45 minutes
Course: Sauces
Cuisine: Italian
Keyword: tomato sauce

Ingredients

Sachet

  • 2 bay leaves
  • 8 black peppercorns
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Sauce

  • bulbs garlic peeled and chopped
  • 3 tablespoons olive oil
  • 2 #10 cans tomatoes 102 oz. each including juice
  • 5 cups chicken stock
  • 3 tablespoons sugar

Instructions

  • Heat oil in a large heavy-bottomed pot and sauté the garlic. Be careful not to burn the garlic; it will ruin the sauce.
  • Drain the tomatoes reserving the juice.
  • While the garlic is cooking, start the de-seeding process and add to the pot when the garlic is golden. Then, keep de-seeding the tomatoes and add the pulp to the pot.
  • Add the reserved tomato juice, Sachet, chicken stock, and sugar.
  • Bring to a boil, reduce heat, and simmer until the sauce is reduced by half. This will take anywhere from 2-3 hours, stirring every once in a while.
  • When the sauce is finished, remove the Sachet.

This may seem like a lot of work because it is, but I know you will be pleased with the outcome. The problem is you won’t be able to eat canned tomato sauce again. Not the worst that could happen! Enjoy. RG