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Tomato Sauce

  • Yield: 2 1/2 quarts


  • 3 tablespoons extra-virgin olive oil
  • 2 cups chopped yellow onions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon cayenne
  • 1/4 cup thinly sliced garlic (5 to 6 cloves)
  • 1 cup dry red wine
  • Four 15-ounce cans tomato sauce
  • 4 cups Chicken Stock or
  • canned low-sodium chicken broth
  • One 28-ounce can crushed, peeled tomatoes
  • One 15-ounce can whole tomatoes
  • One 6-ounce can tomato paste
  • 1 tablespoon Emerilís Italian Essence
  • 1 tablespoon sugar (optional)
  • 1/2 teaspoon crushed red pepper flakes


  • Heat the oil in a large heavy stockpot over medium-high heat. Add the onions, carrots, and celery and season with the salt and cayenne. Cook, stirring often, until the onions are soft and golden, about 5 minutes. Add the garlic and stir until fragrant, about 1 minute. Add the red wine and cook until reduced by half, about 5 minutes.
  • Add the tomato sauce, stock, crushed tomatoes, whole tomatoes, tomato paste, Essence, sugar, and crushed red pepper flakes. Increase the heat to high and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until reduced nearly by half, about 3 hours. Season with additional salt to taste.