Basic Tomato Sauce

  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

Everyone loves pasta with marina sauce.  Plus it’s easy to disguise a few extra vegetables in this sauce.


  • 4 Carrots, peeled & diced
  • 2 Onions, diced
  • 4 Celery Ribs, diced
  • 4 Garlic Cloves, minced
  • 2 Tablespoons Olive Oil
  • Handful Basil Leaves, chiffonade
  • 2 , 28 ounce cans Chopped Tomatoes
  • Salt & Pepper TT (to taste)
  • 1 Tablespoon Balsamic Vinegar
  • 1/2 teaspoon Crushed Red Pepper


Step 1

Heat olive oil in sauce pan over medium-high heat. Saute onions until translucent.

Step 2

Add the carrots, celery, garlic & crushed chili flakes. Stir frequently for about 3-4 minutes.

Step 3

Add the tomatoes & bring to a boil. Reduce heat to a simmer and cook about 30 minutes.

Step 4

Puree with an immersion blender and season with salt & pepper.

Step 5

Mix in balsamic and stir. Serve over pasta. Garnish with basil.

Short Cut: This can be made 2-3 days ahead of time.  If you make a big batch, then freeze the sauce in smaller portions so that it is easy to defrost as needed.

Think Out of the Ice Box (a.k.a. Alternative Method): Try using mushrooms instead of onions and add whatever leftover vegetables you have in the refrigerator.  Also, add some chicken sausage for a little protein.

Recipe Type:
Related Recipes:
  • rsz_img_2068_1


  • rsz_img_1522

    Kale Pesto

  • rsz_img_1059

    Arugula Pesto

  • rsz_img_1031

    Lemon Tahini Vinaigrette

  • rsz_img_1019

    Lemon Basil Compound Butter