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Basic Tomato Sauce Recipe

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This recipe for Basic Tomato Sauce, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mario & Jo Anne Monaco
Added: Wednesday, August 8, 2007


1 medium to large onion
2 stalks celery
1/4 green peppers
2 cans Hunts diced or regular tomatoes (28 oz)
2 cans Hunts tomato sauce (15 oz)
2 cans Hunts tomato paste (12 oz)
2 cans of water (12 oz each or more if needed)
3 tsp or to taste Garlic powder or garlic pepper
1 tsp or to taste Onion powder
3 tsp or to taste Parsley flakes
3 tsp or to taste Italian seasoning
1/2 tsp or to taste Red pepper flakes
1 tsp Sugar
Salt & Pepper to taste
Red Wine (about 1/4 cup)

Cut up onion, celery and green peppers into small pieces and cook in olive oil until limp. About half way through add to the above 3-4 cloves of cut up garlic. If you use fresh mushrooms, slice 8 oz slices and cook now. If using canned mushrooms, just add 8 oz with liquid to the sauce.

Add Hunts tomatoes, tomato sauce, tomato paste and water. Start to cook to a slow boil, then add garlic powder, onion powder, parsley flakes, Italian seasoning, red pepper flakes, sugar. salt, and pepper and red wine.

Cook at a "very slow boil" for 4 to 5 hours or longer if you wish. Stir a lot. Be careful it burns easily. If sauce needs to be thicker, add some parmesean cheese, or it needs to be thinner, add water used to boil pasta.

Personal Notes:
Personal Notes:
Remember this is a plain tomato sauce. You must test taste throughout the cooking and add something, if needed. This makes sauce for 4-5 pounds of pasta and it is freezable.

Using this basic tomato sauce, you can add the folowing:

1) Meat Sauce: 1 1/2 pounds plus of ground hamburger (brown & drain)

2) Mushroom Sauce: 1 pound or more of cooked mushrooms

3) Italian Sausage Sauce: 2 pounds or more of Italian sausage (brown & drain) Cut into 1 1/2 inch slices and place in sauce.

4) Vegetable Sauce: Add to sauce Italian squash/summer squash (different colors) zucchini, asparagus, broccoli, eggplant, cauliflower, peas, beans, carrots, spinach or any combination you like

5) Shrimp Sauce: Cook shrimp in 1/2 cup white wine. Add 1 tsp of lemon juice, and olive oil. If you want you may addd a can of chicken broth to sauce when shrimp is cooked, add wine, lemon juice and olive oil to sauce to be sure it is all heated, place over cooked pasta.

6) Clam Sauce: Cook in olive oil and 1/2 cup of white wine, 2 tsp lemon juice. If using canned clams, add the juice also the sauce. If you are using regular clams, cook in 2-3 inches of water and than discard those that do not open. Add a small bottle of clam juice also to sauce.

REMEMBER: Place fish (shrimp, clams, etc) in tomato sauce about 10 minutes before serving or they will disappear.

7) You can use any mix of fish you want, shrimp/clams/lobster, etc. You can use mix of olive oil and butter to cook.

8) You can also make a White Sauce (fish) by cooking in olive oil/butter/white wine. Add onions/garlic/salt/pepper to taste and just place the mix over pasta of your choice.

9) Chicken Sauce: Brown Chicken, debone it and place in tomato sauce.




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