California Central Coast Recipes

Basic Homemade Tomato Sauce

This is a must-have Tomato sauce that's so easy to throw together and can be used in so many different ways. Use it for sauces over pastas, vegetables, or meats. Use it on pizza for a knock-out homemade taste. There are so many ways to use this! Ideally, it tastes best made from fresh ripe tomatoes, but if that's not possible, you can substitute two twenty-eight once cans of Crushed Tomatoes.

Note: If you're using fresh tomatoes, you may need to help thicken the sauce with a tablespoon or two of tomato paste.

If you're using Crushed tomatoes, you may need to add a bit of water or white wine to thin down the sauce. 2018, Basic Homemade Tomato Sauce
Preparation time: 20 minutes
Cooking time: 40 minutes
re-calculate ingredients for:


1/4 cups extra virgin olive oil
4 pounds fresh tomatoes , finely chopped but NOT pureed OR Substitute
2 Large Cans Crushed Tomatoes
3/4 pounds onion , chopped
4 to 5 medium cloves garlic , chopped
1/2 cups Italian parsley , chopped
2 teaspoons Dried oregano
Salt to taste
Freshly cracked black pepper to taste

Optional Tomato paste

Preparation Directions.

1 Pour the olive oil into a large nonreactive Dutch oven or large saucepan and heat over medium-low heat. Add the onions and saute until softened. Add the garlic and continue to saute until garlic is fragrant.

2 Add the tomatoes and saute. Be sure to pick up the onion-garlic mixture and disburse it throughout the sauce. Turn the heat up to medium and simmer, stirring often.

3 Add in the oregano and stir. Add in the Italian parsley and stir. Add in the salt and pepper. Stir well and bring to a low simmer. Turn down the heat but continue to maintain the sauce at a low simmer. Let the sauce cook down for at least 30 minutes until the sauce has thickened. If needed, add one or more tablespoons of tomato paste to help thicken the sauce.

Wine and Food Pairing and Serving Suggestions.

A tip from Sue!

Frying high fat meats

You can cut down on the calories of high-fat meats, by just adding a little water (instead of adding oil) to your frying pan until the meat's fat starts releasing and lubricating the pan, then cook with the frying pan covered. If you want a crispy coating, you uncover the pan or cook with the lid partially ajar.