Homemade Tomato Sauce Using a Cone Strainer – Traditional Italian Method for Ultra-Smooth Sauce
There’s something special about making your own tomato sauce from scratch — the aroma, the flavor, and the pride of knowing exactly what’s in it. But if you want that old-world smooth, velvety tomato sauce with no seeds, skins, or chunks, there’s only one tool that delivers: a cone strainer (also called a chinois or food mill cone).
This traditional tool is the secret weapon for serious sauce makers, and today, we’re going all in with a full tutorial and recipe to get the most out of it!
Why Use a Cone Strainer?
Unlike regular sieves or blenders, a cone strainer with a stand allows you to press hot, soft-cooked vegetables (like tomatoes) through ultra-fine holes, leaving behind skins, seeds, and pulp.
The result? A silky, restaurant-quality tomato sauce that’s perfect for pasta, pizza, lasagna, soups, and more.
Ingredients:
- 10 lbs (about 4.5 kg) ripe tomatoes (Roma or plum varieties work best)
- 1 medium onion, quartered
- 6 cloves garlic, smashed
- 1 tablespoon olive oil
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon sugar (optional, for acidity balance)
- A few fresh basil leaves or 1 tsp dried basil
- ½ teaspoon black pepper
- Optional: 1 small carrot, peeled and chopped (helps reduce acidity naturally)
Step-by-Step Instructions:
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly. Using a small knife, cut out the cores and slice each tomato in half. No need to peel or seed them — the cone strainer will take care of that.
Step 2: Simmer the Base
In a large pot, heat olive oil over medium heat. Add the onions, garlic, and optional carrot. Sauté for 5 minutes until fragrant, then add all the tomatoes. Cook uncovered for about 30–40 minutes, stirring occasionally, until the tomatoes break down completely and the mixture becomes juicy and soft.
Step 3: Use the Cone Strainer
Place your cone strainer over a large bowl or pot using the metal stand. Working in batches, ladle the cooked tomato mixture into the strainer. Use a wooden pestle or spoon to press the mixture through the fine holes. Continue pressing until all the juice and pulp are extracted, leaving the skins and seeds behind.
Pro tip: Scrape the outside of the cone occasionally — there’s flavor-rich pulp stuck to the outside!
Step 4: Cook Down the Sauce
Pour the strained sauce into a clean pot. Add salt, pepper, sugar (if using), and basil. Simmer over low heat, uncovered, for 30–60 minutes, stirring occasionally, until thickened to your liking. The longer you cook it, the more concentrated the flavor.
Step 5: Store or Use
Let the sauce cool slightly. Use immediately, refrigerate for up to 5 days, or preserve by canning or freezing in airtight containers. This recipe yields around 6–7 cups of sauce depending on tomato juiciness.
How to Use This Sauce:
- Toss with pasta and a drizzle of olive oil
- Use as a pizza base sauce
- Stir into soups or stews for rich tomato flavor
- Add to meatballs, lasagna, or shakshuka
Extra Tips:
- Want more flavor? Add oregano, thyme, or a splash of red wine to the simmering sauce.
- For spice lovers, toss in red pepper flakes or a roasted chili during cooking.
- Always label your frozen batches with the date!