By Bernadette Kathryn, LMT, IHLC



Classic Tomato Sauce is one of the “mother” sauces because once you master it ~ you can use it to make many creative and delicious dishes. For me, growing up with an Italian mother, the sauce (or gravy as it’s called) is very particular to a family. It is one of those things that is deep in one’s memory, and you only like the one you grew up with, much like meatloaf. My mom rarely made just a tomato sauce; she always added meat of some kind. However, in culinary school, we learned a very quick and fresh sauce that I fell in love with, and I am going to share my version of it with you here!


With this classic sauce, you can adjust the seasoning to suit your taste, use fresh herbs if they are available to you and make a variety of different dishes. Try using this sauce for pizza, panini, meatballs to simmer in the sauce make the sauce more vibrant and perfect for a cold winter night. You can also brown up your favorite meat, drain off the fat, add the protein to the sauce and allow it to continue simmering. Allow the flavors to blend your bolognese or use it to top a meatloaf, lasagna, cannelloni, eggplant parmesan, and I have even used it as the base for a salad dressing! Use your imagination and enjoy.


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Classic Tomato Sauce
Quick version of a fresh homemade tomato sauce
  • 1 - 28oz can whole or crushed tomatoes or use fresh if you have them available
  • 1 Cup crisp white wine
  • 1 whole sweet onion - chopped
  • 3 large carrots - grated
  • 2 stacks of tender celery
  • 2-4 cloves of garlic - finely chopped
  • 1 bay leaf
  • 1t dried thyme
  • 1t dried basil
  • 1t dried oregano
  • 1T tomato paste - optional
  • 1T anchovies - optional
  • 1T EVOO & butter
  1. Begin with melting the butter and oil together
  2. add anchovies if using and allow to dissolve
  3. add the chopped vegetables to sweat
  4. add chopped garlic
  5. add tomato paste - if using
  6. add s/p to the vegetables and cook 5 minutes
  7. add white wine and simmer to reduce
  8. add bay leaf and tomatoes
  9. allow cooking 20 minutes on medium heat
  10. taste and adjust the seasoning as needed
  11. add the herbs and cook for additional 10 minutes