Chunky Plum Tomato Sauce

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 8
  • 5 tbsp Filippo Berio Extra Virgin Olive Oil, divided
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1/4 cup minced fresh parsley
  • 2 bay leaves
  • 4 1/2 lb plum tomatoes, peeled, cored and coarsely chopped
  • 1 1/4 tsp salt
      • Heat 3 tbsp olive oil in large sauté pan set over medium heat; sauté onion, celery, carrot, parsley and bay leaves for 5 minutes or until onion is translucent but vegetables have not browned.
      • Increase heat to high; stir in one-third of the tomatoes. Cook, stirring occasionally, for 2 to 3 minutes or until tomatoes start to soften. Add half of the remaining tomatoes. Cook, stirring occasionally, for 2 to 3 minutes. Reduce heat to medium. Add remaining tomatoes and cook, stirring frequently, for 5 minutes, or until chunky sauce forms.
      • Remove and discard bay leaves from sauce. Stir in salt, parsley and remaining olive oil.



      • To freeze: Divide sauce into 2 freezer-safe plastic containers or large resealable plastic bags. Store in the freezer for up to 6 months. Thaw overnight in refrigerator or defrost in microwave, then reheat before serving over pasta.
      • Pasta with Chunky Tomato Sauce: In large saucepan, cook 1 lb pasta according to package directions until al dente. Reserving 3/4 cup cooking water; drain pasta and return to cooking pot. Add 1 tbsp extra virgin olive oil and toss. Add 2 cups of warm sauce; toss to coat. Divide among plates. Top with 1 cup sauce.



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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