Tomato Sauce


Yield: 20 People


Work: 30 Minutes


Total: 1.5 Hours


How to

  • Gather all Ingredients and Tools, the prep Ingredients as indicated.

  • Cut Tomatoes in half across equator.

  • On a Box Grater on the largest side, grate Tomatoes.

  • On medium heat, combine all Ingredients in Pot and cook for 1 hour.

  • Stir frequently so that sauce does not burn.

  • Transfer the liquid to Airtight Containers.


  • Add White Wine to the Pot for extra flavor.

  • For a smoother sauce, try blending everything once cooled.

  • Add different Herbs.

  • Use as a base for our Leftover Soup!

  • Pro Kitchen: Make Sauce with a Food Mill. Omit grating Tomatoes as above, and cook halves Tomatoes in the Pot with other Ingredients. After an hour, run the Ingredients through the Food Mill, then transfer to Airtight Containers.


  • 20 Tomatoes with lower water content, like a Roma

  • 1 Large Onion, diced

  • 6 Garlic Cloves, chopped

  • 4 sprigs Thyme, leaves stripped and chopped

  • ¼ Cup Camelina Oil or Butter

  • 1 tsp Salt


  • Knife

  • Cutting Board

  • Large Pot with Lid

  • Wooden Spoon

  • Large Bowl

  • Box Grater

  • Whisk

  • Airtight Containers


  • Airtight Container in the Fridge for 1 month or Frozen for 6 months.

Use Your Tomato Sauce in the following Recipes:

Questions about this recipe? Ask Chef Pierson!