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Basic Tomato Sauce Recipe

Basic Tomato Sauce

Show: Molto Mario

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

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  • on January 07, 2013

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    This is basically how I have been making my sauce for years, but something was always a bit "off" about it. I have tried a few other recipes, but was never 100% about the flavor profile and all of them have been missing that little bit of sweetness, and adding sugar wasn't the answer. After making this one, I now think they were all just over seasoned: I WANT to taste the tomatoes not all the herbs and spices. And I am absolutely amazed at what adding that bit of carrot did for the sweetness factor.

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  • on January 05, 2013

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    This is amazing, I added a couple more spices but it's still amazing.

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  • on September 04, 2012

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    Best quick sauce ever!

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  • on June 17, 2012

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    By far one of the best tomato sauces out there! Replaced the canned tomatoes with fresh ones (removed the seeds and grated 2 instead of 1/2 carrots. I added a bit of saffron as well. It tastes like heaven but it's built for sin!

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  • on March 24, 2012

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    While one usually associates Oregano and Basil with pasta sauce, this sauce is built with Thyme. The combination of seasonings lends itself to an excellent basic sauce. Grazie, Mario!

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  • on January 05, 2012

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    So easy, quick and simply the best. I always have it on hand. Freezes nicely, thaws quickly. I use it for both a basic sauce on pasta and for pizza. Never use any canned tomato other than San Marzano. The only change I make is less thyme. (I use dried, less than a tablespoon

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  • on March 29, 2011

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    I didn't give it 5 stars is because I didn't follow the exact recipe, but what I did make turned out delicious! Some people thought the sauce turned out bitter or bland- instead of just using regular canned peeled tomato, I used Hunts basil garlic and oregano diced tomato. That way you don't have to worry about removing seeds or getting a bitter taste, and it immediately solves the bland issue since these tomatoes have a lot of flavor. I also added fresh rosemary, ground black pepper, and at least one extra clove of garlic. I kept the onion a bit crunchy and made sure there was plenty. I didn't use any carrot. I found the thyme actually pretty subtle with all the other flavors and the natural sweetness of the seasoned diced tomatoes. The sauce I made had a lot of rich flavor and tasted very fresh, but be warned it is a very chunky recipe. If you like a smooth sauce to pour over your pasta this isn't it, but it might be something that could be altered into a really good bruschetta.

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  • on December 04, 2010

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    I think this is the most amazing tomato sauce ever! I will never go back to anything else and it is so easy. The fresh thyme from my deck is the secret ingredient.

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  • on September 06, 2010

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    The recipe did nothing for my taste buds. Very bland! Decided to add a tsp of sugar and 2 tsps of Basil and WAH-LA! Now it tastes more like true Italian Spaghetti Sauce. A little enhancement went a long way! Try it!

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  • on April 14, 2010

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    This recipe was simple, but had almost no more flavor than if you'd heated up the can of tomatoes alone. I know of an even simpler recipe that's much better. You can find it online (somewhere but to sum it up: dump a 28-oz can of tomatoes into a (non-aluminum pot. Cut an onion in half, and throw half in the pot. Put in 2 Tb or more butter. Simmer.
    DONE! Of course you can add your own touches (herbs, garlic, Greek yogurt, but try the basic first. So simple, so easy, so good.

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