Simple Tomato Sauce

Make a double batch of this tomato sauce and freeze some to have on hand for a quick dinner later.

Serves: 12Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 12


  • 1⁄2 cup extra-virgin olive oil
  • 1 large sweet onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 stalk celery, finely chopped
  • 1 large carrot, peeled and grated
  • 1⁄4 tsp. ground black pepper
  • 1⁄8 tsp. ground mustard
  • 1 can (14.5 oz.) no-salt-added diced tomatoes
  • 1⁄4 tsp. sugar
  • 1⁄8 tsp. dried lemon peel, crushed
  • 1 can (15 oz.) no-salt-added tomato sauce
  • 1 can (28 oz.) no-salt-added tomato purée
  • 2 dried bay leaves
  • 1⁄2 tsp. dried oregano
  • 1⁄2 tsp. dried basil
  • 1⁄4 tsp. red pepper flakes
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 4 Tbsp. fine extra-virgin olive oil


  • In a large, deep nonstick sauté pan, heat oil over medium-high heat. Add onion and garlic; sauté until soft and translucent, about 5 to 10 minutes. Add celery, carrots, black pepper, and mustard; mix well. Sauté for 5 minutes. Drain the juice from diced tomatoes and reserve. Add drained tomatoes to the pot; sauté until all vegetables are soft, about 5 to 10 minutes. Add sautéed tomato mixture to the bowl of a food processor; process until smooth. Return to the pan.
  • Add reserved tomato juice, sugar, lemon peel, tomato sauce, tomato purée, bay leaves, oregano, basil, and red pepper flakes; reduce heat and simmer, uncovered, for 45 minutes. Remove bay leaves and add garlic and onion powders. Simmer for an additional 15 minutes until thick. Stir in olive oil.