Classic Italian Tomato Sauce

This recipe goes with Deep-Dish Italian Meatball Pizza

Yield: 6 (1/2-cup) servings. Note: This thick and chunky tomato sauce is great on pasta, too.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 76
  • Calories from fat: 35%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 12.2g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 239mg
  • Calcium: 0.0mg


  • Vegetable cooking spray
  • 2 teaspoons olive oil
  • 1 1/4 cups minced onion
  • 3 cloves garlic, minced
  • 3 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and finely chopped
  • 1/4 cup dry red wine
  • 1/4 cup sun-dried tomato paste
  • 3 tablespoons chopped fresh basil
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon fennel seeds, crushed
  • 1/4 teaspoon pepper


  1. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; saute until tender. Add tomato and remaining ingredients. Reduce heat; simmer, uncovered, 30 minutes or until thickened.
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