Phillips Fam Tomato Sauce Master Plan Recipe


So sharing this recipe is a BIG DEAL. Sebastian and I have worked on perfecting it for a couple of years now. It started with us researching how to make the best pizza sauce (to use on our homemade sour dough pizza crust of course). Unlike regular sauce, it has waaayyyy more vegetables, flavor and overall substance to it. Depending on how long i cook it down for, it can get fairly thick so be careful or just add water to thin it out depending on your use. We make this at least once a week and use it in so many dishes – anything from pizzas, eggplant parmesan, my version of caponata, over zucchini noodles – but honestly sometime we just eat it straight paired with a yummy slice of paleo nut/seed bread. My boys love to dip my baked almond-crusted chicken tenders in it, almost like a marinara dipping sauce. It would work equally well as a soup on its own.



Phillips Fam Tomato Sauce Master Plan Recipe




½ stick butter

4-6 tablespoon Olive Oil

1 small yellow onion – minced

1 fennel bulb – minced

2 celery stalks – minced

2 garlic cloves – minced

Spices: dried oregano, basil, fennel powder, garlic powder

Salt and pepper

2 cans San Marzano tomato purée or chopped (I like one of each)

2 small cans of San Marzano tomato paste

½ cup grated Parmesan cheese

little bit of red wine (optional)

1 tablespoon anchovy paste (optional)





I usually mince the vegetables in a food processor or you can chop manually. If you use food processor, do onion alone so that it doesn’t get too soggy. Then do fennel and celery together. Mince garlic separately.


Heat butter and olive oil in large heavy pot. Add onion and sautee for 3-4 minutes until softened but not brown. Add celery and fennel. Saute over med heat until slightly browned / caramelized. Add garlic. Add all the spices salt and pepper. Sautee so that flavors combine.


Add all cans of tomato and paste. Add cheese, wine and anchovy paste if desired. Simmer over med low heat for half hour. I usually leave on store on very very low heat or no heat for a few hours for flavors to combine.


I use this in all my pasta, red sauce dishes, obviously. I also use as a dipping sauce for chicken fingers, grilled cheese for kids.

Christianne Phillips's Site