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Chef Megan Mitchell

Online Cookbook

Tomato Basil Sauce

Tomato Basil Sauce


  • 2-3 tbsp. olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp. fresh thyme, removed from stems and minced
  • 2 28 oz. cans of crushed tomatoes, preferably San Marzano
  • 1/2 cup basil, chopped
  • Salt and pepper, to taste
  • 4 tbsp. unsalted butter, cubed
  • 1-2 tbsp. granulated sugar, if needed


  1. In a large heavy bottomed sauce pot or dutch oven, bring the oil up to medium heat. Add in the onions and cook for 6-8 minutes or until lightly golden and fragrant. Add in the garlic and cook for 2 more minutes then add in the thyme. Make sure to stir so the garlic doesn't burn. 

  2. Add in both cans of tomatoes. I use a little water (about 3 tbsps.) in each can to get the remaining tomatoes out. Season the mixture with a couple large pinches of salt and a good amount of pepper. Add in the basil, stir and cover with lid.

    Let the sauce cook for 3 hours on low, or all day if you have the time, stirring occasionally to prevent sticking and burning. 

  3. After the sauce has cooked for at least 3 hours, remove from heat and let cool slightly. 

    Using an immersion blender or a tabletop blender puree the sauce until velvety smooth. Place back into a clean pot. 

  4. Turn the heat back onto low, and slowly stir in the cubed butter. Check for seasoning adding more salt and pepper if needed. Add 1-2 tbsp. of sugar if the sauce tastes too acidic.

    Serve over pasta, as a pizza sauce, with bread or in soups.

    Recipe Courtesy of Megan Mitchell

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