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Tomato Sauce for the Lasagna


  • 3 796ml cans whole tomatoes
  • 1 796ml can crushed tomatoes
  • 1 head roasted garlic
  • 1 onion broiled, chopped small
  • 1 tablespoon fresh thyme chopped fine
  • 1/3 cup fresh oregano chopped fine
  • 1/3 cup fresh basil chopped fine
  • 1 tablespoon dry Italian herb mix
  • 1 tablespoon herb and pepper mix
  • 2 teaspoons dried oregano
  • 2 teaspoons sage salt
  • 1/3 cup sundried tomatoes chopped fine
  • 1 cup pitted kalamata olives


  • Slice the onion into 1/2 inch thick slices. Slice the top off the garlic and wrap in tinfoil. Broil about 10 minutes, until the onion is lightly seared and the garlic has turned soft.
  • Add all the ingredients to a food processor and blend (do in batches if need be or use a hand blender).
  • Put into a large sauce pot and bring to a light simmer.