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Big-batch tomato sauce

Make this sauce next time you have a big group of friends and family over and you'll thank your past self. 



  • 1/4 cup (60 ml) olive oil
  • 4 yellow onions, diced
  • Kosher salt and black pepper, to season
  • 2 pints (500 g) cherry tomatoes, halved
  • 8 garlic cloves, minced
  • 1/2 cup (125 ml) dry red or white wine, optional
  • 4 cans (796 mL each) crushed tomatoes
  • 1 to 2 Parmigiano-Reggiano rinds
  • 1 to 2 tablespoons sugar, if needed
  • 1/2 cup finely chopped parsley
  • 1/2 cup finely chopped basil


  1. Heat the oil in a large pot over medium heat. Add in the onions, season with salt and pepper, and cook until softened and lightly golden brown, about eight minutes. Stir in the cherry tomatoes and garlic and cook until the tomatoes begin to break down about five to seven minutes. Deglaze the pan with the wine, if using, and cook down until the wine is reduced by about half, another minute or two.
  2. Carefully add in the canned tomatoes along with the Parmigiano-Reggiano rinds and bring to a simmer. Turn the heat down to low and place an off-kilter lid on top to reduce splatter. Simmer for at least 15 minutes for a bright sauce and for up to one hour for a deeper, more rich sauce, stirring occasionally.
  3. Remove the Parmigiano-Reggiano rinds and season to taste with more salt and pepper and some sugar, if needed. Stir in the herbs, remove from the heat, and set aside to cool to room temperature.
  4. Divide the sauce into four heavy-duty freezer bags, seal them, and lay them flat on a sheet pan. Place in the freezer and freeze until solid. Stack the bags for easy storage and keep them in the freezer for up to 3 months. To use, defrost in the fridge overnight or simply remove from the bag and heat in the microwave or over low heat.

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