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Basic Tomato Sauce

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



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


  • 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


  • 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. Keep de-seeding the tomatoes and adding 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 and awhile.
  • 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