Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
3 1/2 cups
Level:
Easy

Ingredients

Directions

Open the can of tomatoes and pour the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. In the can, avoiding cutting yourself with the rim, use your hand to squeeze the tomatoes to a pulp. Re-strain out the new juices, and reserve the juice and pulp separately. Fill the empty can half full with water and set aside.

Heat the olive oil in a heavy saucepan over medium-high heat. Add the onion and cook with a pinch of salt, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook until golden. Add the tomato juices and bring to a boil. Simmer rapidly until the juice thickens, then add the crushed tomato pulp, oregano, the half can of water, bay leaf, and salt and pepper, to taste. Adjust the heat to maintain a simmer and cook, stirring occasionally to prevent scorching, until the mixture thickens and reduces to about 3 1/2 cups, about 30 to 45 minutes. Discard the bay leaf.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Shrimp with Garlic Sauce

Recipe courtesy of Brian Boitano

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Pork Loin with Fig and Port Sauce

Recipe courtesy of Giada De Laurentiis

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.