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Chef Boyardee Sauce Recipe
Ariana Lumi

Chef Boyardee Sauce Recipe

Chef Boyardee Sauce Recipe made with fresh tomatoes, garlic, and herbs. A bold, nostalgic homemade red sauce perfect for pasta, pizza, and more.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6 -8
Course: Sauce
Cuisine: American
Calories: 443
Ingredients Method Video Notes

Ingredients
  

  • 2 tablespoons of olive oil
  • 2 finely chopped shallots or 1 medium yellow onion
  • 1 heaping tablespoon minced garlic
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon Aleppo pepper or crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 2 28 oz cans of whole tomatoes
  • Salt and freshly ground black pepper to taste
  • ½ cup fresh basil chopped (more to taste)

Method
 

  1. Step 1: Sauté the aromatics:

    Start by heating olive oil in a large saucepan over medium heat. Add your chopped shallots (or onion) and let them cook until soft – about 5 minutes.

    Step 2: Layer in the flavor:

    Add in the garlic, Italian seasoning, Aleppo pepper (or crushed red pepper flakes), and tomato paste. Cook it for about 1 minute until fragrant and slightly caramelized.

    Step 3: Add the tomatoes.

    Pour in the whole tomatoes – juice and all. Use the back of your spoon to gently break them up right in the pot. Season with salt and black pepper.

    Step 4: Simmer and reduce:

    Let the sauce simmer uncovered over medium-low heat for about 30 minutes. Stir occasionally and let it reduce by about a third. This thickens the sauce and concentrates the flavor.

    Step 5: Blend

    For a smoother texture, you can blend the sauce with an immersion blender or standard blender. I usually leave mine slightly chunky – it feels more rustic and heartier that way.

    Step 6: Finish with fresh basil

    Once the sauce has reduced and thickened, stir in plenty of fresh basil. Taste and adjust salt or pepper if needed.

    Boom – you have just made a better-than-the-can Chef Boyardee sauce recipe in your own kitchen.

Video

Notes

  1. Use whole tomatoes for the best texture and flavor.
  2. Cook low and slow – the longer it simmers, the better it gets.
  3. Do not skip the tomato paste – it adds depth and richness.
  4. Salt in stages so the flavor builds as it cooks.
  5. Fresh basil makes a difference – do not skimp.
  6. Leave it chunky or smooth it out – your call, both ways work.
  7. Use a heavy pot to avoid burning or uneven heat.
  8. Brown the garlic gently – burnt garlic ruins the whole sauce.
  9. Do not rush the reduction – a thick sauce is what you want.
  10. Make extra – these freeze beautifully and reheat even better.