Global Veg » A Culinary Journal

My Mom’s Homemade Tomato Sauce

IMG_6257_TomatoSauceIn the recently released movie, “The Hundred-Foot Journey,” an Indian family moves to France and opens a restaurant- “Maison Bombay.”   They make great Indian food, but soon start experimenting with “Indo-French” cookery (ie- adding Indian spices to classic French dishes).

In the same vein, while my mom is a master at Indian cooking, she makes a pretty awesome Italian tomato sauce. While her recipe might not be authentically Italian,  there won’t be a cardamom seed or hint of cumin in sight. 🙂


My mom always makes it in the summer and often uses her home grown tomatoes and bell peppers. It’s not a classic marinara. It is a chunky garden style sauce. Unlike traditional sauces, the tomatoes are not peeled or seeded either.

She started making this sauce about the time I discovered making pizza dough from scratch as a teen.


Every time I eat this sauce I am amazed out how much better it is than store bought sauce.

We use it in pastas, pizza or as a dipping sauce for bread.


My Mom’s Homemade Tomato Sauce


  1. 3 pounds of tomatoes
  2. 1 small onion
  3. 1 green bell pepper, finely chopped
  4. 2 garlic cloves, minced
  5. 1 teaspoon dried oregano
  6. 1 teaspoon paprika
  7. 1/2 teaspoon ground black pepper (to taste)
  8. 1/2 teaspoon salt (to taste)
  9. 1/2 teaspoon cayenne or crushed red chili (optional)
  10. 2 tablespoons extra virgin olive oil


  1. Chop the onions finely or roughly pulse them in a food processor.
  2. Add the olive oil to a heavy pan or dutch oven.
  3. When the oil is hot, add the onions, garlic and green peppers.
  4. Puree the tomatoes in a food processor. Add to the pan and stir well.
  5. Season with the oregano, paprika, black pepper and salt (and optional cayenne/crushed red chili).
  6. Cook uncovered for a few minutes on medium-high heat.
  7. Lower the heat to a simmer and cook uncovered for about 2 hours or until the excess liquid evaporates and the sauce becomes thick.


Any variety of tomato works well. I used to always use Roma tomatoes because they are more fleshy, but use your favorite. My mom likes campari tomatoes.

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