Summer Tomato Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

There may be as many tomato sauces in Italy as there are cooks, but what distinguishes this summer sauce from others is the fact that the vegetables and herbs aren’t sautéed before the tomatoes are added. Just toss everything into the pot and cook over very low heat until you have a thick sauce.


  • pounds ripe, fresh tomatoes, preferably plum tomatoes
  • 1 yellow onion, sliced


Wash the tomatoes very well. Remove and discard the stems. Cut the tomatoes in half if they are small, in quarters if they are large. Place the tomatoes, onion, carrot, celery, garlic clove, basil leaves, and parsley in a heavy saucepan large enough to hold them comfortably. Stir the mixture with a wooden spoon to mix the ingredients well and then cook, covered, over very low heat for 1 to 1½ h