Grandma's Tomato Sauce


Prep and Cook Time: about 1 3/4 hours. Notes: If making sauce up to 3 days ahead, cool, cover, and chill.


Makes about 4 quarts

Recipe from


Nutritional Information

Calories 81
Caloriesfromfat 6.7 %
Protein 3.4 g
Fat 0.6 g
Satfat 0.1 g
Carbohydrate 17 g
Fiber 3.8 g
Sodium 605 mg
Cholesterol 0.0 mg


2 cans (28 oz. each) crushed tomatoes with basil and oregano
5 cans (6 oz. each) tomato paste
3 cups chopped Roma tomatoes (about 1 1/4 lb.)
1 1/2 cups dry red wine
1 cup chopped onion
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 tablespoon minced garlic
5 dried bay leaves
1 teaspoon dried oregano
1 teaspoon pepper


1. In an 8- to 10-quart pan, combine 3 cups water, canned tomatoes with their liquid, tomato paste, Roma tomatoes, wine, onion, basil, garlic, bay leaves, oregano, and pepper.

2. Bring to a boil over high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until reduced to 4 quarts, 45 minutes to 1 hour.

3. Remove bay leaves and add salt to taste. Use hot or cool.

Note: Nutritional analysis is per cup.

October 1999
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