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My Mother's Tomato Sauce

45 Reviews
95% would make this recipe again

The tomato sauce is a pillar of Italian cuisine. Even if it is rather simple, there are as many versions as there are Italian families! These recipes are passed on from mother to daughter, each convinced they own the only «true» one and are therefore kept secret. I will share THE true one with you.

Preparation : 10 min Cooking : 20 min
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly

Ingredients

1 2/3 cup canned tomatoes (diced) 400 g
1 clove garlic
1/2 onions, finely chopped 100 g
1/2 carrots, finely chopped 50 g
1/4 stalk celery, finely chopped 18 g
1 tbsp olive oil 15 mL
1 1/2 tbsp butter, unsalted 20 g
1/2 tsp salt 2 g
1/4 tsp ground pepper 1 g

Before you start

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Method

  1. Finely chop the onion, carrot, celery, and garlic.
  2. Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 min, stirring a few times: the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.
  3. If you are using a pressure cooker, cover, close, and bring to high pressure. Cook 15 min from the time it starts to spatter. (Follow the manufacturer's directions to determine when high pressure has been reached). If you are not using a pressure cooker, simmer, covered, for about 45 min.

Remarks

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

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Members' Reviews

45 Reviews (39 with rating only ) 95% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
erivest
august 29, 2014

This "My Mother's Tomato Sauce" definitely misses garlic and fresh herbs; not even dried herbes are indicated! Carots kills flavor, and celery only gives water and bitterness. Please, at least double garlic! Cooking a tomato sauce with a Presto is an aberration! It must cooked quitely, in an open dish, using needed time. It's not so long... Use preferably a basic marinara sauce : tomatoes (and a bit of tomato paste if needed), quite a bit of onion, olive oil, plenty of fresh garlic, herbs, fresh as available (basil et origano). So simple and so good! Cook onion and garlic over low heat until translucent. Add tomatoes and oil, and mix gently, from time to time, until an emulsion forms with the oil. Cook gently (mijoter) for five to ten minutes. Add herbes and cook for cinq minutes more. So simple and do good!

Useful 0
cinzia
april 10, 2011 | I would make this recipe again

@GiftedDesigns: We made the recipes several times before publishing. We can confirm that the yield is as written. The difference you are getting may be due to a longer cooking time, uncovered.

Useful 0
GiftedDesigns
april 09, 2011 | I would make this recipe again

This is a delicious tomato sauce, but the quantities suggested just don't add up to what it's saying they should. I've made this three time now and not once have I gotten the quantity I'm clicking on. The 2.5 cup gives me only about 1.75 cups and the 5 cup gives me 3 cups only. I've triple checked the measurements and it still does the same thing. I ended up adding about 1 cup of strained tomatoes to this for liquid as the sauce inevitably starts burning about 25 minutes in and it's helped. But even with the extra liquid, I still don't get enough of the sauce. I also added some Italian spice blend, thyme and oregano to this.

Useful 0
firemum
january 16, 2011 | I would make this recipe again

The extra veggies built into this sauce went un-noticed by our three little ones - and it was delicious! A new staple for our household.

Useful 0
mgreen
october 03, 2010 | I would make this recipe again

I added some parsley and oregano and it was great!

Useful 0

This recipe is in the following categories

Tomatoes | Sauces & Dips | Vegetarian | Kosher | Halal | Italian

Top Reviews

View All Reviews
vegancookin
february 15, 2009 | I would make this recipe again

My son intensely dislikes tomato sauce and he loved it. I pureed it for him so it's not chunky. Otherwise, I did not change a thing.

Useful 2
erivest
august 29, 2014

This "My Mother's Tomato Sauce" definitely misses garlic and fresh herbs; not even dried herbes are indicated! Carots kills flavor, and celery only gives water and bitterness. Please, at least double garlic! Cooking a tomato sauce with a Presto is an aberration! It must cooked quitely, in an open dish, using needed time. It's not so long... Use preferably a basic marinara sauce : tomatoes (and a bit of tomato paste if needed), quite a bit of onion, olive oil, plenty of fresh garlic, herbs, fresh as available (basil et origano). So simple and so good! Cook onion and garlic over low heat until translucent. Add tomatoes and oil, and mix gently, from time to time, until an emulsion forms with the oil. Cook gently (mijoter) for five to ten minutes. Add herbes and cook for cinq minutes more. So simple and do good!

Useful 0
cinzia
april 10, 2011 | I would make this recipe again

@GiftedDesigns: We made the recipes several times before publishing. We can confirm that the yield is as written. The difference you are getting may be due to a longer cooking time, uncovered.

Useful 0