My Secret Is Out…… – {This Chick’s Tomato Sauce}

by Stephanie Tulman on July 16, 2014

My neighbor, Vesta, is a fabulous cook.  I really need to have her guest post for me sometime!  There was a day where I wanted pasta with tomato sauce in the worst way (ok, maybe not just ‘a day’, but a whole bunch of days!)  and did not have any in stock in This Chick’s kitchen.

Just like in the old days when neighbors would ask for a cup of sugar…. Vesta and I go back and forth ‘borrowing’ ingredients.  In fact, she just borrowed an onion from me! : )  When I asked if she had any tomato sauce, she told me to make my own. What?   Ok.  I’m all for clean and minimally processed so let’s give it a go!  She told me what she puts in her sauce, but not the measurements.  No problem – it really is an individual taste – and I’ll say right away, feel free to tweak these ingredients to be your own perfect favie flave! (That’s favorite flavor..)  ; )

This whole conversation occurred far enough back that when I go into my Facebook Messenger history, I have to constantly hit ‘view more messages’.   I have made the sauce time and time again and each instance of it has evolved into the most delicious tomato sauce my taste buds have ever tasted! I think at this point I have forgotten one of Vesta’s ingredients and added another one of my own.

I will never buy sauce in a store again.  And you won’t want to either, after you make this one!  As you prepare this, the aroma in the kitchen will make you smile and truly defines ‘comfort food’.   And the 2 star and secret ingredients make this better than any old store bought sauce!  (Guess my secret’s out..)  For storing leftovers, you can portion out in ziplock bags or put in a mason jar, leaving an inch of space at the top for expansion, and keep until infinity and beyond!  It is vegan, and if you would like to make a meat sauce, feel free to add in your meat of choice! (I did it with beef less beef) ; )

By the way, truth be told, This Chick is actually a pescatarian!  That means I eat fish.  While I have kept this a vegetarian blog complete with vegan and carnivore modifications, I have been toying with the idea of introducing some fish recipes…. Do you hate this idea? Love this idea? Does it make you giddy? Do tell…..

xo, This Chick

This Chick's Tomato Sauce mason

This Chick's Tomato Sauce ingredients

This Chick's Tomato Sauce and plate

This Chick's Tomato Sauce birds eye

This Chick's Tomato Sauce pasta

This Chick’s Tomato Sauce

This sauce has a couple of secret ingredients! It's all in the red wine and the balsamic vinegar! You will never buy sauce in the store again. To freeze, place separate servings in zip lock bags so that you can pull one out without having to defrost the whole batch. Or put sauce in a mason jar, leaving 1 inch of space at the top for expansion.


  • 1.5 Tbsp olive oil
  • 1/2 sweet onion
  • 4 cloves garlic, minced (if you love garlic, add a few whole cloves or rough chopped elephant garlic)
  • 14 oz. tomatoes, chopped (i used a can with basil and herbs)
  • 7 oz. no salt added tomato paste (plus fill the paste jar with water once)
  • 2 Tbsp. red wine (I used a shiraz!)
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp oregano
  • 1 Tsp thyme
  • salt/pepper to taste


  1. In a very large sauté pan, heat the olive oil on medium high heat. Add in the chopped onion and stir occasionally until it starts to turn translucent. Then add the garlic and continue stirring.
  2. Once the garlic starts to brown slightly. turn the heat to medium add the tomatoes, tomato paste, water, red wine ad balsamic vinegar. Stir for a few minutes and then add the oregano, thyme, salt and pepper. Take off the heat and let thicken for a minute or two.


{ 1 comment… read it below or add one }

Meya July 16, 2014 at 9:40 pm

This looks like it is YUMMY! Can’t wait to try it this weekend.


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