Tomato Sauce

May/June 1992

Your rating: None Average: 3.3 (3 votes)

This general-purpose tomato sauce works as well for pasta as for pizza. It may be frozen for up to two months.

Tomato Sauce

Makes: About 2 1/4 cups

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  • 1 1/2 teaspoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 28-ounce can tomatoes (with juices), chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh chopped oregano, or 1/2 teaspoon dried
  • 1 teaspoon fresh thyme, or 1/4 teaspoon dried
  • Salt & freshly ground pepper to taste


  1. Heat oil in a large saucepan over medium heat. Add garlic and sauté until lightly browned, about 2 minutes. Add tomatoes, tomato paste, oregano and thyme. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper. Cool the sauce to room temperature before spreading it on the pizza dough.


Per 1/4-cup serving: 30 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 2 g fiber; 147 mg sodium; 6 mg potassium.

Exchanges: 1 vegetable

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