Please consult the OU's guidelines for checking fruits and vegetables.

Basic Tomato Sauce
This recipe is kosher for Passover.
Basic Tomato Sauce Eileen Goltz | Pareve
40 minutes 15 minutes
25 minutes
2½ cups of sauce

  • A good tomato sauce is the foundation for so many wonderful dishes – pizza, pasta, chicken, and fish. The sauce can be dressed up with mushrooms, meat, olives, wine, and vegetables.
  • Fresh parsley and fresh basil tend to be infested with aphids, thrips and other insects. Please check “Kashrut Instructions” below for insect inspection instructions.
  • 2 tablespoon olive oil
  • ½ medium onion
  • 1 small carrot or ½ large carrot
  • 1 small stalk of celery, including the green tops
  • 2 Tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • ½ teaspoon dried basil or 2 Tablespoons chopped fresh basil
  • 1 (28 oz.) can whole tomatoes, including the juice, or 1¾ lb. of fresh tomatoes, peeled, seeded, and chopped
  • 1 teaspoon tomato paste
  • Salt and freshly-ground black pepper to taste

  1. Finely chop the onion, carrot, and celery.
  2. Heat olive oil in a large, wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat.
  3. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
  4. Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds.
  5. Add the tomatoes, including the juice and shred them with your fingers if using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste.
  6. Bring to a low simmer; reduce the heat to low and cook, uncovered until thickened, about 15 minutes.
  7. For a smoother consistency, push the sauce through a food mill.
  • This recipe can be doubled or tripled.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.