By Mayo Clinic Staff

Dietitian's tip:

To make this sauce in less time, use canned, diced tomatoes with no added salt instead of fresh Roma tomatoes. They will cook down faster.

Number of servings

Serves 15


  1. 1/4 cup olive oil
  2. 4 garlic cloves, minced
  3. 1/4 cup red wine vinegar
  4. 8 cups diced Roma tomatoes
  5. 1/2 cup tomato paste
  6. 12 fresh basil leaves, chopped
  7. 1 tablespoon sugar
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon ground pepper
  10. 1/2 cup grated Parmesan cheese


Heat a large saucepan to medium-low heat; add the oil. When the oil is heated, add the garlic and saute until lightly golden. Add the vinegar and saute an additional 2 minutes. Stir in the tomatoes, tomato paste, basil, sugar, salt and pepper. Bring the mixture to a simmer and stir occasionally until the tomatoes break down, about 8 to 10 minutes. Remove the pan from the heat and let it cool slightly. Place the sauce and cheese in a food processor and process until smooth. Taste the sauce and adjust seasoning as needed.

Nutritional analysis per serving

Serving size: 1/2 cup

  • Calories 85
  • Total fat 4 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 2 mg
  • Sodium 344 mg
  • Total carbohydrate 8 g
  • Dietary fiber 1 g
  • Total sugars 2 g
  • Protein 2 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 22, 2016