Tomato Sauce

  • Preparation time: 5 minutes
  • Cooking time: 35 minutes
  • Servings: About 900 ml
  • Cost per serving: $2.57
  • Storage: 3 days in the fridge. Can be frozen.
  • Kitchen tools: Large pot, pot lid, cutting board, sharp knife, measuring cups and spoons, plate, can opener, colander, wooden spoon, plate.
  • This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
Fondation OLO | Recipe | Tomato Sauce


  • 5 ml (1 tsp) canola oil
  • 1 small yellow onion, finely chopped (about 125 ml / ½ cup)
  • 3 garlic cloves, finely chopped
  • 1 can (156 ml) tomato paste
  • 1 can (796 ml) diced tomatoes
  • Salt and pepper to taste
  • Tabasco-style hot sauce (optional)


1. In a large pot over medium-high heat, cook the onion and the garlic cloves in the oil for 2 minutes, or until browned.

2. Add tomato paste and diced tomatoes. Add salt, pepper and hot sauce (if using).

3. Bring to a boil, then lower heat and gently simmer the sauce.

Variation: Add vegetables and a source of protein to the sauce. Beef, poultry, tofu and beans will taste great in the tomato sauce.

4. Cover, leaving a small space for steam to escape, and cook over low heat for 30 minutes.

5. Serve immediately with pasta or refrigerate for future use.