Tomato Sauce for Spaghetti

  • Yield: 6 servings


3tablespoons olive oil
1-- large onion, finely chopped (about 1 cup)
1teaspoon finely minced garlic
2-- (28-ounce) cans crushed tomatoes, preferable in puree
3tablespoons tomato paste
1teaspoon dried oregano
1/2teaspoon dried basil
1pinch red pepper flakes (optional)
1/2teaspoon coarse salt
-- Freshly ground black pepper


  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until is starts to turn golden, about 2 minutes. Add tomatoes, tomato paste, oregano, basil and red pepper flakes, if using. Add salt and pepper and bring sauce to a simmer. Reduce heat to medium-low and simmer gently until sauce thickens slightly, about 20 minutes. (The longer the sauce simmers, the richer and more concentrated it will become.) Makes about 7 cups.

Reprinted with permission from Katie Workman's The Mom 100 Cookbook (Workman Publishing, 2012).

Nutritional Info *per serving

  • Calories 166
  • Fat 7g
  • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 803mg
  • Carbohydrate 22g
  • Fiber 5g
  • Protein 5g