Fresh Tomato Sauce with Nourishing Bone Broth

This tomato sauce recipe benefits nutritionally from the addition of homemade bone broth.  Makes 2 quarts pureed sauce.

Course Sauce
Author Lee Burdett


  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic pressed (let sit for 10 minutes)
  • 1 small onion diced
  • 6 pounds tomatoes fresh and very ripe
  • 1/4 cup fresh parsley chopped
  • 1/2 cup red wine
  • 1 cup chicken broth *
  • 2 teaspoons marjoram fresh or 1 teaspoon dried minced
  • 2 teaspoons rosemary fresh, minced or 1 teaspoon dried
  • 2 teaspoons sea salt divided
  • 1 pinch evaporated cane juice or other sweetener (optional)


  1. Wash and chop the tomatoes. 

  2. Skin and seed them if you prefer. (Jo Robinson says the skin and seeds are the most nutritious parts of a tomato so if you can stand the texture, leave them in.)

  3. Heat a large, heavy-bottom pot over medium heat, and add the oil, onion, and garlic. 

  4. Saut√© about 8 minutes until the onion is translucent. 

  5. Add the chopped tomatoes, parsley, wine, broth, marjoram, and rosemary.

  6. Bring everything to a gentle simmer and cook, uncovered, for about 4 hours. 

  7. Stir the mixture often. 

  8. It will reduce quite a bit.

  9. At the end of the cooking time, add 1 teaspoon of the sea salt and pinch of sugar. 

  10. Stir well and taste. 

  11. Add the remaining salt if desired.

Recipe Notes

*Homemade chicken broth recipe here and here.