1 pound onion, chopped
8 cloves garlic, minced
3/4 cup olive oil
20 pounds plum tomatoes (2 1/2 gal), canned, undrained
3 ounces chopped fresh parsley
3 tablespoons dried basil, crumbled
2 tablespoons salt
1 1/2 teaspoons black pepper

  1. Sauté onion and garlic in oil until tender and golden in color.

  2. Add tomatoes to onion-garlic mixture. Break tomatoes into small pieces.

  3. Stir in seasonings. Cover and simmer for 2 hours, stirring occasionally. Cook until sauce reaches desired consistency.

Yield: 2 gallons

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Serve over pasta, meats, or poultry. Sprinkle with Parmesan cheese.

3 Tbsp brown sugar may be added for a sweeter sauce.

Vegetable oil may be substituted for olive oil.

2 oz finely chopped sweet red bell pepper may be added along with parsley and spices.

Diced tomatoes may be substituted for plum tomatoes. Drain some of the juice before adding or cook longer until the liquid evaporates and sauce thickens.

To make a thicker sauce requiring less cooking time substitute 6 lb tomato puree for 6 lb tomatoes.


Marinara Sauce with Olives. Add to sauce 2 lb 8 oz sliced black olives, drained; 2 Tbsp oregano, dried, leaf; and 2 tsp red pepper flakes. Small whole olives may be substituted for sliced olives. 8 oz capers may be added.

Tomato Zucchini Sauce. Follow recipe for Marinara Sauce with Olives. Add 3 lb sliced zucchini just before serving and heat to serving temperature. Serve with grated Romano or Parmesan cheese.