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Chris’ Sunday Sauce

  • Author: Garianne Gagliardi



1/4 cup olive oil

1 sweet onion
4 cloves garlic
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
1 tablespoons salt
1 tablespoons black pepper
1 cup red wine of your choice
1 can crushed tomatoes
1 can sliced tomatoes
1 can tomato paste
Fresh basil leaves
1/2 can water


Olive oil into big pot, cook onion and garlic until translucent (5-8 mins).

Add red wine and spices (2-3 mins)

Add diced tomatoes bring to boil for 5 mins.

Add fresh basil and emulsify with Emerson blender.

Add crushed tomato can and 1/2 cup water.

Simmer sauces on low for 4-5 hours stirring every 15-20 mins.

Leave the lid half on and half off so condensation can rise.

Prep mason jars with fresh basil and 2 tablespoons of lemon juice (from bottle) transfer to mason jars 1/2 from top of the jar (for expansion and contraction).

Wipe the rim of the jar clean of debris for tight seal.

Put mason jars into boiling water for 20 mins with water over the lids – can be stored in cool dry place for up to a year.


  • when prepping sauce in bulk to be stored the lemon juice contains citric acid needed to help the sauce stay preserved for longer!
  • one whole leaf of basil in the mason jars gives a beautiful pungent flavor.
  • write the date with a sharpie on top of your mason jars before storing away.


  • Serving Size: 2-3 large mason jars