Course Sauces
Dietary Need Gluten Free, Grain Free, Mushroom Free, Paleo Vegan, Soy Free
Servings 16 Servings


  • 1 1/2 pounds roma tomatoes
  • 1 large yellow onion diced
  • 1 stalk celery diced
  • 1 shallot diced
  • 4 cloves garlic diced
  • 1 tablespoon dried oregano
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried onion flakes
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup vegetable broth (look for Mushroom-Free broth if needed)
  • 3 cups chopped tomatoes canned or packaged
  • 1/2 cup fresh basil leaves firmly packed and chopped


  • Put the roma tomatoes in a blender and process on high speed until smooth. Pour through a strainer to remove the seeds and skins. Set aside.
  • Put the onion, celery, shallot, and garlic in a large dry saucepan over medium-high heat and cook, stirring occasionally, until the vegetables and the bottom of the saucepan are browned, about 5 minutes. Add the oregano, granulated garlic, dried onion flakes, and optional red pepper flakes and cook, stirring almost constantly, for 1 minute. Stir in the broth and cook until the bottom of the saucepan is dry and browned, 5 to 10 minutes. Stir in the chopped tomatoes and strained roma tomatoes and bring to a simmer. Decrease the heat to medium and cook for 15 minutes. Stir in the basil. Serve hot. Stored in a sealed container, Bravo Tomato Sauce will keep for 1 week in the refrigerator.


Per serving (1/2 cup): calories: 25.5, protein: 1 g, carbohydrates: 5.7 g, fat: 0.2 g, calcium: 16.9 mg, sodium: 9.7 mg, omega-3: 0 g
• The yield for Bravo Tomato Sauce is double that of all the other sauces in this book because it is used in so many recipes. I recommend always having some on hand.
• Depending on your preference, the sauce can be left chunky or processed in batches in a blender until smooth.