Pasta Sauce, Restaurant Quality

Posted September 30, 2015 by admin
Posted in : Cuisines :
  • Recipe By :
  • Ready Time :
    0 min



  • 1 whole yellow onions finely chopped
  • 4 clove garlic chopped
  • 1 tablespoon olive oil
  • 1 cup tomato puree
  • 1 1/2 Cups stewed tomatoes
  • 1/2 cup tomato paste
  • Pinch dried oregano
  • Pinch dried basil
  • 1 tablespoon dark brown sugar


This recipe is only for those of us crazy or picky enough to actually want to make our own pasta or marinara sauce. Since I have my own garden with more tomatoes than I can eat or give away this was a cross between crazy and insanity, pretty much the same! The "restaurant quality" term is from a chef friend. (Maybe also crazy.)


This is a great marinara sauce for any pasta dish spaghetti or otherwise.  I make it like crazy during to season of red and freeze it in quart ziplok bags for whenever I become sane enough to want it.

Saute the onion and garlic in olive oil in a large sauce pan until lightly browned, add all other ingredients, cook on low for 20 minutes, bag and freeze.  To barrow a phrase from Ina Gartin, “Now how easy was that?”

Well it’s not quite that easy!  First you need a friend like Rick Leatherman who being a worldly gentleman farmer knows of such things as an Italian Tomato Press (from Williams Sonoma for 45 bucks) that removes the skins and seeds of tomatoes leaving a lush puree that now goes into the following sauce.

Final step by the way is to season to taste with salt and pepper.