Tomato Sauce

Tomato Sauce
  • 8 cups
  • 0:25 Preparation
  • 0:20 Cooking
  • 0:45 Total Time


Add all
  • 3 oz
    (90 g)


  • 4 1/2 lb
    (2 kg)

    italian tomatoes or

  • 2 x 28 oz
    (2 x 796 mL)

    canned italian tomatoes

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 2

    onion, diced

  • 5

    basil leaves

  • To taste salt and pepper


To desalinate the lard, put in a small pan full of cold water; bring to a boil and drain. Blanch, peel and seed tomatoes. Dice them. Set aside.

If you use canned tomatoes, drain and set aside.

In a saucepan, heat up oil and gently cook onions without browning. Add tomatoes, basil, and lard all at once.

Cook at medium heat, uncovered, until texture is smooth.

Season with salt and pepper.

Remove lard from the sauce and set aside for later use.

For a smoother sauce, use a vegetable mill and then a sieve. For a rich, thick seedless sauce, press through with a spoon.

Source: Académie Culinaire