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If you're Italian, Sunday is synonymous with tomato sauce! This recipe has just seven ingredients and can be prepped and ready to eat in under an hour and a half. For this batch, I used fresh plum and midnight snack tomatoes from my mom's garden, along with a container of store bought tomatoes that had seen better days. We love this fresh sauce for its lighter texture and flavor. If you prefer a chunkier texture, skip the last step—no need to purée!


Prep time: 15 mins, cook time: 1 hour; yields 2.5 cups of sauce


  • 3 lbs tomatoes

  • 1/2 yellow onion, diced

  • 2 garlic cloves, chopped

  • 1/2 tsp dried basil

  • 1/2 tsp garlic salt

  • 1/2 tsp red pepper flakes

  • 1 TBSP tomato paste


  1. Wash tomatoes, chop any larger tomatoes in half (no need to cut smaller tomatoes)

  2. Chop onion and garlic

  3. Sautée with olive oil over medium heat until translucent

  4. Add tomatoes and cover 20 minutes

  5. Stir in basil, garlic salt, and red pepper flakes, cover 10 mins

  6. Add tomato paste, cover 20 – 25 mins

  7. Transfer to blender once cooled and serve

Store in refrigerator for up to five days

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