This is a simple sauce with no onions or garlic; the grated carrot adds a little sweetness, but if you prefer, use a little sugar to counter the acidity of the tomatoes. for a more robust flavor, try one of the variations.


  • 2 tablespoons olive oil
  • 3/4 cup(1 3/4 dL)tomato paste
  • 2 1/2 cups(6dL)peeled and chopped fresh or canned tomatoes
  • 1 carrot, grated, OR 1 tsp. sugar
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon basil, crumbled
  • 5 tablespoons butter
  • Salt to taste


Heat the oil in a heavy-bottomed saucepan. Stir in the tomato paste, tomatoes, carrot, pepper, and basil. simmer for 30 minutes. If the sauce becomes too thick, add a little water. Cook 15 minutes more, then stir in the butter and salt. Serve with cooked pasta.

I. Italian Tomato Sauce with Ground Beef: Add 1 lb. ground beef to the heated oil. Cook, stirring and breaking the beef into tiny pieces, until the meat loses its pinkness. If the beef is fat, spoon off all but 3 tablespoons of fat and proceed as directed.

II. Italian Tomato Sauce with Garlic and Onions: Cook 1 onion, chopped, and 2 cloves garlic, minced, in the heated oil for 3 minutes before adding the remaining ingredients.

Print this recipe

Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Tomato Sauce