Tomato Sauce for Pasta

    (64)
    25 minutes

    This is a basic recipe for vegetarian tomato sauce for pasta. It's very quick to make and showcases the tanginess of the tomatoes.


    54 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 cup chopped onion
    • 2 cloves garlic, minced
    • 2 stalks celery, chopped
    • 1 1/2 (810g) tins crushed tomatoes
    • 1 (170g) tin tomato paste
    • 2 teaspoons dried parsley
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • salt and pepper to taste

    Directions
    Preparation:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat oil in large frypan over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.

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    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (53)

    by
    124

    Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta!  -  20 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    76

    I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion, I used one medium sweet onion. After tasting the sauce once it had time to simmer, I did add more basil and oregano because it didn't seem to be enough for me. This was a nice, basic marinara that was a bit on the thicker side. It went well over ravioli.  -  03 Oct 2012  (Review from Allrecipes USA and Canada)

    by
    23

    Makes me think I should never use sauce-in-a-jar again! Easy, quick, and, yes, hearty. Even the husband liked the meat-free menu with this sauce! Will make it again.  -  18 Oct 2002  (Review from Allrecipes USA and Canada)

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