New Basic Tomato Sauce

Preparation info

  • Difficulty


  • 6 cups

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This tomato sauce is easy to prepare year round. It freezes very well, and the recipe can be doubled—so you can have some on hand any time a basic sauce is called for.


  • 2 cans (35 ounces each) plum tomatoes
  • ¼ cup olive oil
  • 1 cup Chopped onions
  • ½ cup finely chopped carrot
  • 4 cloves garlic, finely chopped
  • ¼ cup dry red wine
  • 2 tablespoons tomato paste
  • ½ cup Chopped fresh Italian (flat-leaf) parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons dried basil
  • ½ teaspoon ground nutmeg
  • ½ teaspoon freshly ground black pepper
  • Salt, to taste
  • Pinch of dried red pepper flakes (optional)


  1. Drain the tomatoes, reserving 1 cup of the juice. Crush the tomatoes with the back of a spoon, and set aside.
  2. Heat the oil in a saucepan over medium-low heat. Add the onions, carrot, and garlic. Cook, stirring, until the onions and garlic have wilted, about 10 minutes.
  3. Add the tomatoes, reserved juice, wine, tomato paste, and remaining ingredients. Cover, and cook over medium heat for 15 minutes, stirring once.
  4. Remove the cover and simmer another 45 minutes, stirring occasionally.