Close up of Tomato Sauce, as seen on Mary Makes It Easy, season 2.
Recipe courtesy of Mary Berg

Big Batch Tomato Sauce

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: about 1 gallon (4 liters)
Make this sauce next time you have a big group of friends and family over and you'll thank your past self.



  1. Heat the oil in a large pot over medium heat. Add the onions, season with salt and pepper and cook until softened and lightly golden brown, about 8 minutes. Stir in the cherry tomatoes and garlic and cook until the tomatoes begin to break down, 5 to 7 minutes. Deglaze the pan with the wine if using and cook down until the wine is reduced by about half, 1 to 2 minutes.
  2. Carefully add the canned tomatoes along with the Parmigiano-Reggiano rinds and bring to a simmer. Turn the heat down to low and place an off-kilter lid on top to reduce splatter. Simmer for at least 15 minutes for a bright sauce and for up to 1 hour for a deeper, more rich sauce, stirring occasionally.
  3. Remove the Parmigiano-Reggiano rinds and season to taste with more salt and pepper and some sugar if needed. Stir in the basil and parsley, remove from the heat and set aside to cool to room temperature.
  4. Divide the sauce into four heavy-duty freezer bags, seal and lay flat on a sheet pan. Place in the freezer and freeze until solid. Stack the bags for easy storage and keep in the freezer for up to 3 months. To use, defrost in the fridge overnight or simply remove from the bag and heat in the microwave or over low heat.