tomato basil sauce
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1 tomato basil sauce, endless possibilities! Here are 3 ways to use this base recipe

Just one tomato basil sauce recipe could give you a week of meals.

This recipe is a lifesaver when you’re running short on time but, still want to feed your family some real good food.

Marguerite Henderson shares her recipe for a make-ahead tomato basil sauce. It saves time and money, and can be stored flat in bags in your freezer for simple storage. Use it in linguine with shrimp, salad dressing, or even chicken parmigiana!

Find more recipes from Marguerite on Instagram, @mangiabene801.


Basic Tomato Basil Sauce

For this recipe I use a 105 oz. can crushed tomatoes bought at Costco for $3.99. Contadina Brand. It makes about 8 cups or 2 quarts of sauce. Perfect for freezing in plastic zip lock bags.


  • ½ cup olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 105 oz. can crushed tomatoes (I bought them at Costco) commercial size
  • 2 T. dried Italian seasoning
  • ¼ cup chopped fresh basil
  • 1 cup red wine or beef broth
  • 1 tsp. kosher salt


  1. In a large stockpot, heat oil. Saute the onion for 2-3 minutes, stirring often over low heat.
  2. Add garlic and red pepper flakes. Stir; cook on low for 2-3 more minutes.
  3. Add the rest of the ingredients. Stir; cover and simmer for 2-3 hours. Taste for seasoning.
  4. Cool. Place in quart sized zip lock bags and freeze until ready to use.


To make a BOLOGNESE SAUCE, follow directions and also add 2 diced carrots and 2-3 ribs chopped celery with the onions & garlic, up until point of adding tomatoes. Add 1 lb. ground beef; stir, crumble. Cook until browned lightly. Add 1 cup milk. Then follow the recipe as written, adding tomatoes, etc. Cover; simmer for 2-3 hours. Stir often so as not to have sauce stick to bottom of pan. Cool. Put in zip lock bags. Freeze.


Linguine With Shrimp Sauce


  • 1 lb. peeled and deveined, raw, large shrimp (add other seafood, if desired)
  • 1 lb. linguine pasta, cooked “al dente”, drained


  1. Heat sauce in large skillet.
  2. When bubbly, add shrimp, cook for 3-4 minutes stirring often until shrimp turn pink.
  3. Add the pasta to the pan, toss well.
  4. Serve at once. Sprinkle with chopped fresh parsley. Serves 4-6.


You can add other seafood to pan with shrimp, also. Quartered scallops, whole clams, calamari. Use your imagination.


Classic Italian Dressing


  • ¼ cup red wine or white wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 1 tsp. Dijon mustard
  • 1 tsp. dried Italian seasoning


  1. Mix all ingredients in a bowl. Whisk well. Taste for seasoning. Refrigerate after use.

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