Tomato Sauce II

Preparation info

  • Difficulty


  • About

    3 cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup finely chopped onion (about medium onions)
  • 1 clove garlic, finely minced
  • ½ cup chopped, seeded, and cored green pepper
  • 2 cups Italian peeled tomatoes (1-pound-1-ounce can)
  • Salt and freshly ground black pepper to taste
  • ¼ teaspoon or more sugar
  • 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
  • 1 sprig fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • ½ cup beef stock or water


  1. Heat 2 tablespoons of the oil and the butter in a heavy casserole and cook the onion, garlic, and chopped pepper until onion is wilted but not brown.

  2. It is not essential but it is preferable if the 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. Add the tomatoes, salt, pepper, sugar, basil, thyme, bay leaf, tomato paste, and beef stock and stir well. Simmer over low heat for about 45 minutes, stirring occasionally. Sugar in this recipe should be added to taste.

  4. Add the remaining tablespoon of oil and stir just until it is incorporated in the sauce. Remove the bay leaf and serve.