Tomato Sauce

Tomato Sauce


  • 1 medium onion
  • 4 cloves garlic
  • 1 medium carrot
  • 1 Tablespoon canola oil
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1 (28-ounce) can crushed tomatoes, no salt added


  • Box grater
  • Can opener
  • Cutting board
  • Medium pot with lid
  • Measuring spoons
  • Mixing spoon
  • Sharp knife
  • Vegetable peeler


  1. Peel and rinse onion, garlic, and carrot.
  2. Dice onion. Shred carrot using a grater. Mince garlic.
  3. In a medium pot over medium heat, heat oil. Add onion, garlic, and carrot. Cook until onion is soft, about 3 minutes.
  4. Add basil, oregano, salt, pepper, and tomatoes. Bring to a boil.
  5. Cover and reduce heat. Simmer for 15 minutes.

Chef’s Notes

  • Add ground turkey or lean ground beef to make a meat sauce. Cook meat and drain fat. Add veggies and proceed with recipe.
  • Make a double batch of sauce. Freeze extra for later use.
  • Add diced zucchini, peppers, mushrooms, or other vegetables if you like.
  • Try adding 1-2 Tablespoons of balsamic vinegar with the spices, for a different flavor.
  • Serve over whole grain pasta. Or, use in place of canned tomato sauce in other recipes.

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