Tomato Sauce I

Preparation info

  • Difficulty


  • About

    5 cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 cups chopped onion (2 to 3 medium onions)
  • 1 clove garlic, finely minced
  • 2 tablespoons olive oil
  • 4 large red, ripe tomatoes, cored, peeled (see note), and chopped, or 4 cups canned plum tomatoes (2-pound-3-ounce can)
  • 3 tablespoons tomato paste
  • 1 cup beef broth or water
  • ¼ cup finely chopped parsley
  • 1 or 2 sprigs fresh basil or 1 teaspoon dried basil
  • 2 sprigs fresh thyme or ¼ teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • ½ teaspoon sugar


  1. Use a medium-sized saucepan or casserole with heavy bottom. Cook the onion and garlic in the olive oil until the onion is wilted.

  2. It is not essential but it is preferable if tomatoes are put through a food mill before adding to the sauce to remove the seeds. The seeds do add a slightly bitter taste.

  3. Pour the tomatoes into a saucepan, add the remaining ingredients, and bring to a boil. Simmer, stirring frequently, for about 45 minutes. If the sauce is not stirred frequently it may stick to the bottom and scorch. When the sauce has cooked for 45 minutes it is suitable for serving. Some cooks prefer a smoother sauce. To prepare one, put the sauce through a food mill and return it to the saucepan. Simmer, stirring frequently, for 15 minutes more. If desired, add more salt and pepper to taste.