Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two.
  2. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally.
  3. The Contadina tomato sauce and paste have significantly better flavor than any others I know of.
  4. If you can't get Contadina, then a small shake of Tabasco will help (not enough to make it hot, just enough to give it a little sparkle).


Most Helpful

This sauce is very yummy, yet so easy to make! I used 32 oz tomato sauce, 15 oz diced tomato, tomato paste, kosher salt, minced garlic from a jar, 1 large onion, dried oregano and fresh basil. I omitted the pepper. It is even better the next day after the flavors have melded together. I've served it by itself and also with Recipe #69173. Definitely a keeper!

SGpratt January 29, 2009

We had this tonight with a salad, and italian bread, which I can't get enough of! My husband thinks its the best! Thanks for posting.

Jacy33 March 02, 2008

I made this using nothing only canned tomatoes, no peppers, generic tomato sauce and tomato paste, and a mixture of dried and fresh basil and it was still really good! It has a nice tomato-y taste that lasts a long time in your mouth, and it's a strong enough sauce where it won't get overwhelmed by multi-grain pasta. Highly recommended!

liquidporkgun December 07, 2006

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