Four-Ingredient Tomato Sauce

Course Condiments
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 10 1-lb servings
Calories 184kcal
Author Aimee


  • 1/2 cup extra virgin olive oil
  • 6 to 10 large cloves garlic peeled
  • 10.5 lbs tomatoes (6 28-oz cans) diced or whole
  • 2 teaspoons salt


  • Open cans of tomatoes and, using an immersion blender, purée until smooth.
  • Finely chop garlic, or pulse it in a mini-food processor until quite small.
  • Heat a large, heavy bottomed pot over medium heat and add olive oil. When olive oil is hot, add garlic and stir continuously for a minute or two, taking care not to let the garlic brown.
  • Add about a 1/2 a cup of tomato purée to the pot and stir it into the garlic mixture. Let it cook for a minute and the olive oil will take on a golden colour. This will give the sauce a boost of flavour as the tomato sauce caramelizes in the garlic oil.
  • Add remaining tomato purée and salt. Stir well. Simmer on medium low heat for at least 4 hours. Sauce will thicken. Continue cooking if you want a thicker sauce.
  • Taste and adjust salt, if desired. Remember that you will be adding salt to most recipes that you will be using this base tomato sauce for.
  • Remove from heat. Cool completely, then portion into Zip-lock bags or containers and freeze.


Calories: 184kcal | Carbohydrates: 19g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 1136mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3967IU | Vitamin C: 66mg | Calcium: 51mg | Iron: 1mg