Easy Peasy Tomato Sauce

Easy Peasy Tomato Sauce

Nothing quite beats the taste of homemade tomato sauce, and the options are endless. You can add to a simple pasta, add to your meat of choice for a quick and delicious stew or make a hearty veggie stew.

Try making your own fresh tomato sauce at home with these easy peasy delicious recipes!

Classic Arrabiata Tomato SauceEasy Peasy Tomato Sauce








Arrabbiata sauce, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. “Arrabbiata” literally means “angry” in Italian; the name of the sauce may well be due to the heat of the chili pepper and one’s reaction to it.


1 yellow onion (medium, minced)

6 garlic cloves (minced)

2 tsps. red pepper flakes (+ more to your taste buds)

28 oz. San Marzano tomatoes, whole

1/4 cup extra-virgin olive oil

1 bay leaf

Sea salt (to taste)

15 basil leaves (torn)


In a large heavy pan heat up the olive oil and sauté the onion with a pinch of sea salt until translucent, about 10 minutes. Add the garlic and red pepper flakes and let it cook only for a few seconds until you can smell it and doesn’t get any color on it.

In a large bowl crush the tomatoes with your hands but leave a few smaller chunks in there. Transfer them to the pot with the onions and garlic and bring to a simmer. Add the bay leaf and partially cover with a lid. Allow the sauce to simmer away on low flame for about 1 hour until thick and concentrated in flavor. Make sure to stir often, every 10 minutes or so, making sure the sugars in the tomatoes do not burn. Turn off the flame and season to your taste with the sea salt. Stir in the fresh basil leaves and finish it with a drizzle of extra virgin olive oil. Serve with pasta or meats or some fresh crusty bread.

Homemade Tomato SauceEasy Peasy Tomato Sauce







A good tomato sauce can be the base for any main dish. Once the sauce is prepared, brown any type of meat and simply pour on top to simmer, and voila, you have a homemade stew dish.


2 tablespoons olive oil

1 onion, diced

1 pint cherry tomatoes, sliced in half

1 cup water

1 clove garlic, thinly sliced

1 tablespoon dried oregano

½ teaspoon chili powder

½ teaspoon Celtic sea salt


In a large skillet, heat olive oil

Add onion and sauté until soft, about 10 minutes

Add cherry tomatoes, water, garlic, oregano, chili and salt

Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart


Raw Tomato Sauce

Easy Peasy Tomato Sauce







Raw tomato sauce is very versatile and provides a good deviation from the standard forms of tomato consumption. This quick and easy dish can turn mountains of tomatoes into a yummy raw sauce without heating up your kitchen in the middle of August.


8 medium tomatoes

2 tablespoons olive oil

1 clove garlic

½ teaspoon Celtic sea salt

½ cup basil leaves



Place 7 of the tomatoes, olive oil, garlic, salt and basil in a blender

Puree on high speed until creamy

Chop the remaining tomato and add to the sauce



Four Cheese Tomato Sauce

Easy Peasy Tomato Sauce










A hearty Four Cheese Tomato Sauce recipe to use on pizza, with noodles, on sandwiches or just for dipping.


½ cup extra-virgin olive oil

1 medium yellow onion, chopped

4 cloves garlic, chopped

½ tsp. kosher salt, plus more to taste

¼ tsp. ground black pepper, plus more to taste

2 (28-ounce) cans crushed tomatoes

1 tsp. dried oregano

4 to 6 basil leaves

2 dried bay leaves

¼ cup parmesan cheese, grated

¼ cup pecorino cheese, grated

¼ cup ricotta

¼ cup provolone, grated


In a large pot, heat oil over medium high heat. Add onion and sauté until soft and translucent, about 5-6 minutes. Add garlic, salt and pepper and cook 1 additional minute.

Add crushed tomatoes, oregano, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and add the cheeses.

If using a food processor, add half the tomato sauce into the bowl of a food processor and process until smooth. Continue with remaining tomato sauce.

Season to taste.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into plastic freezer bags.

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