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Chef D. breaks down this simple way to make your own tomato sauce for meals, soups, and stocks!


  • 1lb Roma tomato

  • 3lb Campari tomato

  • 6oz Tomato paste

  • 2C Red wine

  • ½C water

  • 1/4C shallot

  • 1/4C garlic

  • 1T dried oregano

  • 1T dried thyme

  • 1T dried parsley

  • 2T dried basil

  • 2T garlic powder

  • 2T onion powder

  • 1Bu basil (1 bunch)

  • 1/4C olive oil

  • S/P to taste

  • Sugar to taste

  1. Wash and dice tomatoes

  2. In large Rondue, add 2T canola oil, garlic and shallot, and put on medium high heat. *putting garlic in cold oil to start will keep it from burning and get more flavor released for tomato sauce.

  3. Saute garlic and shallot until shallot starts to turn translucent. Add tomato paste and sauté . Stir continuously to build a fond and not to burn.

  4. Add diced tomatoes and deglaze with wine. Slightly reduce.

  5. Then add your water, herbs and spices. (Not your fresh basil)

  6. Turn burner to low heat and simmer for 1 hour stirring from time to time.

  7. Blend tomato sauce with fresh basil. And olive oil. *finishing with basil will keep it from wilting and add a “fresh” basil back end taste.

  8. Finish sauce with salt, pepper and sugar to taste!