Fresh Tomato Sauce

Main Course

Recipe courtesy of Susan Ford

Makes about 5 quarts

  • Olive oil as needed
  • 8 cloves garlic, minced
  • 2 cups yellow onion, finely diced
  • 6 cups very ripe tomatoes, 1/2" dice
  • 4 28-ounce cans whole plum tomatoes, perferably from the San Marzano area of Italy, shredded by hand, hard cores discarded
  • 3/4 cups dry white wine
  • 1 cup chicken broth or more as needed
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon dried marjoram, crushed
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh basil
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese

Fresh Tomato Sauce

Fresh Tomato Sauce 

Click to enlarge image.


Cover the bottom of a large, heavy sauce pan with olive oil and heat over medium until the oil shimmers. Add the onions and cook, stirring often, until the onion is soft. Add the garlic and cook until fragrant. Add the remaining ingredients and bring to a gentle simmer; cook, uncovered, for four hours. Taste for salt. Serve over cooked pasta of choice, with freshly grated Parmesan cheese to taste.

Note: This sauce freezes easily, and is a great sauce in which to simmer meatballs or grilled Italian sausage. Canners are likely to use higher quality tomatoes for their whole canned tomatoes; that's what I always select when using canned tomatoes.

Louisiana Recipes Weekly


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