Easy Tomato Sauce

Easy Tomato Sauce

Full-bodied, one-pot tomato sauce without the trouble of onions and garlic. Garlic-free, onion-free, wheat-free, low-FODMAP.

By DeliberateFare.com, variation of Marcella Hazan’s tomato sauce

What is more comforting than a steaming bowl of spaghetti with thick, warm tomato sauce? How about finding one that is easy to handle. Think I'm kidding? Read on.

I thought my days of basking in tomato sauce were long gone until coming across Marcella Hazan's simple, classic recipe. In her original recipe, an onion is cut into two halves and allowed to simmer in chunks in the sauce; then the onion is removed and discarded after the sauce has simmered for 45 minutes. I tried this method and felt very little if any irritation from the onion...and the sauce tasted delicious! The next time I made the sauce using Infused Oil in place of the onion, and it tasted just as flavorful! Now I can have my sauce and eat it, too!


  • 1 Tbsp Infused Oil
  • 8 Tbsp unsalted butter (1 stick) or ½ cup vegetable oil (grapeseed or olive)
  • Two, 28-ounce cans crushed tomatoes in their own juices (I use fire-roasted tomatoes for extra punch)
  • 1 bay leaf
  • 3 tsp dried herb mix (basil, fennel, marjoram, tarragon) crushed with mortar and pestle
  • Kosher salt and ground black pepper to taste


  1. In Dutch oven or large pot over stove at medium heat, add infused oil. Heat until just glistening.
  2. To hot infused oil, add butter (or vegetable oil), tomatoes and their juices, bay leaf, and dried herb mix. Stir to combine. Heat to a simmer, and then reduce temperature to maintain a gentle simmer. Simmer uncovered for 45 minutes, stirring occasionally.
  3. Remove pot from heat. Season sauce with salt and pepper to taste.