Plain Tomato Sauce

Prep Time

5 mintues

Prep Notes

This is the most versatile sauce ever and is a staple in my refrigerator.  It was given to me by my Italian Nana (Bellissimo) who used it for everything from pasta, to eggplant Parmesan.  As a mom I will tell you that it has saved me many times when I am trying to create a healthy, delicious dinner in a hurry.  Use good quality Italian tomatoes and olive oil for best results. 

Cooking Time

45 minutes


2 quarts


2-28 oz cans Italian Tomatoes (do not drain)

1-8oz can tomato sauce.

Blend each can of tomatoes with juice in the blender on puree then place in a medium saucepan.  Add the can of tomato sauce to the pan.

Add 1 T. of extra virgin olive oil, 3-4 whole cloves of garlic (peeled),

¼-½t. sea salt and 1/8 tsp freshly ground pepper.  Stir.

Simmer tomatoes over medium low heat about 20 minutes (you don’t want it to boil; just simmer, stirring occasionally).  Then add ¼-1/2 tsp ground fennel and about 1t. organic sugar  (optional)*.  Simmer for another 20 minutes  or so.  Stir occasionally.  Correct for salt and pepper. 


*My grandma always added this but I don’t usually.  Start with 1t. to see how you like it. Some tomatoes need it and some do not. The same goes for the fennel, start with ¼ t to see how you like it.  You can always add more.


Mary Ann Bellissimo (aka Nana)