8 cups (serving size: 1 cup)

Canned tomatoes and other standard pantry ingredients team up for a quick tomato sauce that'll beat the jarred variety any day. Use it anywhere you might use store-bought, such as on pasta, in lasagna, or over polenta.

How to Make It

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, oregano, and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.

Step 2

Add wine and remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Remove bay leaves.

Step 3

Note: This sauce will freeze well for up to 3 months. Place it in an airtight container or zip-top plastic bag and freeze.

Ratings & Reviews

sukeedog's Review

November 01, 2014

charoulli's Review

January 13, 2013
This was a great sauce and a perfect match for the Baked Rigatoni with Beef recipe. I froze the leftovers and used again for the same recipe. I do have more leftovers which I intend to use as a base for a ground beef sauce next time I make pasta. I did feel that there was something missing, though. Maybe the salt is too little for 8 cups of salsa, and I am not a salt fan. Next time I make it I'm doubling the salt, because everything else seemed tasty!

cjelineo's Review

February 15, 2009
Excellent Sauce! Husband loved it in the Baked Rigatoni with Beef recipe.