Tomato Sauce

This is robust tomato sauce.  It has a lot of flavour and is good with pasta dishes that rely on the tomato sauce to carry the dish.  The brown sugar and balsamic bring sweetness and the abundance of herbs heightens the flavour.


  • 1 398ml can fire roasted tomatoes(Aylmer)
  • 10 sun dried tomatoes(Petrelli), soaked in boiling water and diced
  • 3 cloves garlic, chopped
  • 3 tbls brown sugar
  • 1/4 cup balsamic vinegar
  • 1 tbls dried basil
  • 1 tbls dried parsley
  • 1 tbls dried oregano
  • 1/4 teas cayenne pepper
  • 1 28oz can crushed tomatoes(preferably the “no salt” variety)
  • Fresh basil, parsley, oregano
  • Salt & Pepper


  1. Drain about 2 tbls of the soaking liquid from the sun dried tomatoes into a large pot.  Add the chopped garlic and cook for about 5  minutes over medium heat adding more liquid as it evaporates.
  2. Add the rest of the ingredients except the crushed tomatoes and fresh herbs.  Bring to a boil stirring constantly for about 4 minutes.
  3. Add the remaining crushed tomatoes and bring back to a boil.  Reduce heat and let simmer about half an hour.
  4. Add the fresh herbs and adjust seasonings to taste.

I always finish this sauce with the fresh herbs.  I feel the most important herb is the basil but you should add as much or as little fresh herbs to make your mouth happy.  If you love hot and spicy add more cayenne or other hot peppers.


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