Tomato Sauce (Metric)

Customary version of recipe

Yields 3 cups

Ingredient Amount
Olive oil, extra virgin 250 ml.
Onions, yellow, finely chopped 750 ml.
Tomatoes, canned, whole, with juice (about 1,680 g) 1.75 liters
Water 725 ml.
Salt (or more as needed) 15 ml.
Sugar 45 ml.


  1. Heat the oil, over medium heat in a large sauté pan. Add the onions and sauté, stirring often, for about 15 minutes, or until they are golden.
  2. Add the tomatoes with their juice, and the water, salt, and sugar and bring to a boil. Decrease the heat to low and simmer uncovered, stirring occasionally, for a bout 1 ½ hours, or until the sauce has reduced to a pureé.
  3. Remove from the heat and set aside to cool slightly. Pass the sauce through a food mill fitted with the medium plate or sieve held over a medium bowl. Taste and adjust seasoning with salt, if needed. Use immediately, or allow to cool, cover, and store in the refrigerator for up to 1 week.

Additional tips

Recipe credit: Teresa Barrenchea, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Kitchen Workshops IV A and IV B on Friday, Nov. 3, 2006

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