Tomato Sauce Recipe

I used to think making my own tomato sauce seemed super labor intensive but have found this easy to make recipe and love the taste so much that I’ll never try one of those more complicated recipes! You can use whole tomatoes that come from a can or you can use fresh tomatoes to make this recipe. Actually, the last time I made this recipe I just used that four million grape tomatoes growing in our backyard and it still had amazing flavor!

This can easily have meat added to it to make it into a meat sauce for family spaghetti night but we also use this recipe as a base for tons of our other favorite recipes, such as Italian Stuffed Peppers and Turkey Sloppy Joe’s. So if you’re an Indiana gal like me with an overflowing garden of tomatoes, make a double or triple batch!


2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves of garlic, finely chopped
1 8 oz can tomato paste
1/4 cup red wine
2 x 28 oz cans of whole tomatoes crushed or blended in a food processor
2 tablespoons agave nectar (or raw honey)
1 teaspoon sea or Himalayan Salt
1/4 teaspoon ground black pepper
3 tablespoon fresh basil, finely chopped
3 tablespoon fresh oregano, finely chopped


Heat the oil in a large saucepan over a medium-high heat.
Add onion and cook, stirring frequently for 5-6 minutes until the onion turns translucent.
Add garlic and tomato paste, stirring constantly so it doesn’t stick and burn.
Add the wine (without drinking any!) and stir constantly.
Add the tomatoes, agave, salt and pepper. Bring to a boil and reduce the heat to low. Allow it to summer for an hour and stir occasionally.
Add the basil and mix well.

{Adapted from Fixate cookbook “Grandma’s Tomato Sauce”}

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