Big-Batch Tomato Sauce
Composed for this collection (standard method) · Makes ~10 cups · Prep 10 min · Cook ~45 min
❄️ FREEZE STAGE: Fully cooked, in portions
- Freeze at: Cooked and cooled. This is a workhorse — make it early on cook day and pull from it as you go.
- How: Portion into 2-cup containers or freezer bags laid flat. Keeps up to 6 months.
- 📦 Pack it: Chill in the fridge first, then portion into meal sizes (Souper Cubes or silicone molds for small amounts, or freezer bags). Leave ~1 inch headspace in tubs / fill bags ¾ full — liquids expand as they freeze. Press out the air, freeze bags flat on a tray, then stand them upright once solid to stack and thaw faster. Label with name, date, and the reheat note.
- Reheat: Thaw in the fridge or reheat gently from frozen on the stovetop.
Allergens: no nuts, sesame, or chickpea. ✅ Vegan (skip the optional Parmesan rind).
Where it's used on cook day
- ~2 cups → vegetable lasagna
- ~4 cups → simmer the Italian meatballs
- The rest (~4 cups) → freeze in portions for pasta nights, baked pasta, pizza, etc.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 medium yellow onions, finely diced
- 8 cloves garlic, minced
- 2 tbsp tomato paste
- 3 (28 oz) cans crushed tomatoes (or whole peeled, hand-crushed)
- 1 tsp sugar (balances the acidity)
- 2 tsp kosher salt, plus more to taste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 bay leaf
- ¼ cup chopped fresh basil (stir in at the end)
- Optional: a Parmesan rind, simmered in for depth
Method
- Heat the olive oil in a large pot over medium heat. Add the onions and cook, stirring, until soft and translucent, ~8 min. Add the garlic and cook 1 min until fragrant.
- Stir in the tomato paste and cook 2 min to deepen the flavour.
- Add the crushed tomatoes, sugar, salt, oregano, red pepper flakes, and bay leaf (and Parmesan rind, if using). Bring to a simmer.
- Simmer partially covered, stirring occasionally, until thickened and the raw-tomato edge is gone, 30–45 min.
- Discard the bay leaf (and rind). Stir in the basil. Blend smooth with an immersion blender if you prefer a smoother sauce. Taste and adjust salt.
- Portion out what you need for the lasagna and meatballs; cool and freeze the rest.
Storage
- Fridge: up to 5 days.
- Freezer: in portions, up to 6 months (see freeze box).