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Simple Red Sauce for Meatballs



  • 2 to 3 tablespoons olive oil 
  • 1 small onion, finely chopped 
  • 2 or 3 cloves fresh garlic, finely minced 
  • 2 cans (29 ounces/each) whole tomatoes (I use canned whole tomatoes in tomato juice and not puree. The can should say "not from concentrate.")
  • 3-4 tablespoons tomato paste 
  • 1-1/2 cups water 
  • salt to taste
  • 1 to 2 tablespoons sugar to counter citric acid in tomatoes
  • fresh basil


Step 1: Heat two to three tablespoons olive oil over medium flame. Add onions and garlic and cook until soft, but not brown. 
Step 2: Puree whole tomatoes in a food processor. Strain out the seeds using a food mill or keep the seeds in if you don't have a food mill. Add pureed tomatoes and water to your sauteed onions and garlic. Stir well. 
Step 3: Season with salt to taste. Let come to a boil, then add three or four tablespoons of tomato paste. 
Step 4: Add basil approximately 10 minutes before taking the sauce off the heat.
Step 5: Serve over pasta.

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