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Make some delicious homemade tomato sauce! Visit, to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!



  1. It all sounds great EXCEPT when adding sugar,why?I've heard folks say things like "acidity" but always thought,why add acid(sugar) if you want it less acidic?any help would be greatly appreciated!

  2. Hey can anyone tell me how long the sauce lasts after making it? It has salt to help keep it preserved for a couple of days but I'd like to know the specific amount of time it can be kept :3

  3. Chef, I can't find your tomato sauce recipe anywhere on the website. I've used the search bar and looked under "sauces" in the groups below…nada. If possible, could you rectify this? Many thanks! Big fan here! Cheers and happy holidays!

  4. BTW….you can substitute fish sauce for anchovie paste iffin' ya want….adding a tsp of fish sauce is not uncommon in many parts of least that[s what many of the EYEtalian cooks online say. It's just a background flavor….Fish Sauce is made from anchovies so it's the exact same flavor. You'll find Fish Sauce in the Asian Food section of your store.

  5. This is a fantastic recipe. Don’t even think about deleting any of the ingredients or steps in Chef John’s recipe (especially the anchovies), but always feel free to use your imagination and taste preferences to personalize this amazing sauce.

    I always add 1/2 teaspoon of crushed fennel seeds, 6 fresh finely chopped sage leaves, 1 tablespoon of balsamic vinegar and 3 whole bay leaves to this fabulous recipe, but that’s just my personal preference.

    Try this tomato sauce with Chef John’s amazing meatball recipe and you’ll have an incredible meal.

    Chef John rocks!

  6. I've been cooking tomato sauce since I was in college. I'm now 71 years old. I never saw, or tasted any good reason for long cooking times. For me, 30 minutes gets you a sauce that's as good as it gets; but as in all things, to each his own.

  7. To all the people objecting to all the people objecting to his use of canned tomatoes, I scanned through the comments and found like four. It's okay. Really. It's okay.

  8. I honestly found this a little underwhelming after following the recipe from the website almost exactly (I added some basil since I have a ton of it growing in my yard). Since I have another can of San Marzanos in the cabinet I'm going to add more garlic and anchovy paste to see if I can get this sauce popping more next time I make it. But I feel like I spent two hours making a sauce I could just buy in a jar for a few dollars.

  9. Making my sauce for the season using BIG Cento (90oz) can of San Marzanos ($7.99). This is a good recipe: the complainers are used to ketchup on their pasta, so F them.

  10. I have just made and sampled this basic recipe I used white onion with cheap basic's crushed tomatoes, using a slow cooker on a high setting for 2hrs and after giving the occasional stir , removed the onion and with a stick blender I blitzed the sauce down, WOW! I salute you sir for bringing this to a wider audience, no more cook in sauce jars for me.

  11. Sorry Chef John but I'm using any tomato from my garden I have a romapo, beefsteak pink brandywine's and some weird Italian strain that I don't know the name to, sweet 100's cherries and plum tomatoes