Quick Tomato Sauce


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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

History: Made to order sauce just like restaurants use!

Description: Better than any bottled sauce you can buy!

Serving size: 4

Preparation time: about 15 minutes


2 tablespoons olive oil, not extra-virgin
2 teaspoons chopped garlic
†1/2 teaspoon fresh ground pepper†
1/4 teaspoon ground fennel seeds
1 pinch cayenne
1/4 tsp. dried oregano†
1 28-ounce can of crushed tomatoes in puree, Pastene brand is very good!---or San Marzano Plum Tomatoes*
4 ounces water to rinse out the can†
1 Tbsp. Kosher salt†
2 Tbsp. sugar†


Warm the garlic in the oil to release the aroma (1 minute on low heat, donít brown). First add pepper, fennel, cayenne and oregano, then the tomatoes rinsing out the can followed by the salt and sugar.  Bring to a boil, then reduce the heat to low and simmer partially covered for 15 minutes, no longer---stir occasionally.

* Note: If using San Marzano tomatoes, then briefly liquefy them using an immersion blender or pass the entire sauce through a food mill to puree.

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