Homemade Tomato Sauce

Michele DiCristofaro, MS, RD, LDN


  • Large stock pot
  • Knife
  • Cutting board
  • Large mixing spoon
  • Immersion blender or blender


  • 1 Tbsp. olive oil
  • 1 large onion chopped
  • 6 cloves garlic peeled and chopped
  • 4 28 oz. cans of crushed tomatoes
  • 3 Tbsp. salt or more to taste
  • Handful parsley with stems


  • Warm stock pot on medium heat until warm. Add oil.
  • Once oil is warm, add chopped onion and garlic. Stir to coat.
  • Turn heat to low, cover, and set a timer for 20 minutes. This allows the vegetables to “sweat” or soften.
  • Add crushed tomatoes and stir. Bring the mixture to a boil.
  • Take pot off heat, and using an immersion blender, pulse until mixture is completely puréed. If using a blender, add mixture to blender in batches and return puréed mixture back to pot.
  • Add salt and parsley.
  • Return pot back to heat, cover partially with lid and simmer on medium-low heat for 2 hours.


Add to your favorite pasta, chicken, or fish dish. Use as an ingredient for soups, stews, and chilies. Store in refrigerator for 5-6 days. Separate broth into individual containers and freeze for later use. Can be frozen for up to 4 months.