Grandma LaBarber's Red Sauce

The recipe calls this Tomato Sauce and credits Ma LaBarber as the author. To us it's Grandma's red sauce...

If you're going to pressure can this sauce, double the recipe to make about 6 quarts.

Course Main Course, Sauce
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 12 people
Author WW


  • 1 ea. onion, large chopped
  • 1 clove garlic, large chopped
  • 1/4 cup parsley chopped
  • 1/2 cup olive oil
  • 2 29 oz. can tomato sauce
  • 2 29 oz. can crushed tomatoes with puree
  • 3 ea. bay leaves
  • 2 tsp. basil
  • 1/2 tsp. oregano
  • pinch pepper (large pinch)
  • 4 ea. allspice, whole
  • 3/4 tsp. salt
  • 1 tbsp. sugar
  • 1 tbsp. fennel seeds (heaping tbsp.)


  1. In large stockpot, heat olive oil over medium heat. 

  2. Add onion, garlic, and parsley, and cook until onion is transparent.

  3. Add rest of ingredients (tomato sauce through fennel seeds) and stir well to blend.

  4. Bring to low boil then reduce heat and simmer for 1-2 hours.

  5. Add water if sauce is too thick.

Recipe Notes

Optional ingredients (add with main ingredients):

I make this sauce twice a year and pressure can it. No, dear husband, I do not make sauce-on-demand.