Tomato Sauce III

Preparation info

  • Difficulty


  • About

    2½ cups


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 3 tablespoons butter or salad oil
  • 1 clove garlic, finely minced
  • ½ cup chopped onion (about 1 small onion)
  • 2 cups Italian plum tomatoes (1-pound-1-ounce can)
  • 3 tablespoons tomato paste
  • cup beef broth, chicken stock, or water
  • ½ to 1 teaspoon sugar
  • Salt and freshly ground black pepper to taste


  1. Heat the butter or oil in a saucepan and add the garlic and onion. Cook, stirring occasionally with a wooden spoon, until the onion is wilted.

  2. Add the tomatoes and cook, stirring occasionally, for 15 minutes. Add the tomato paste, liquid, sugar, salt, and pepper and continue cooking, stirring occasionally, for about 15 minutes more.