Tomato Basil Pasta Sauce

    2 hours 20 minutes

    A basic tomato pasta sauce is a great thing to have in the freezer or fridge so you'll always have a quick meal ready.

    117 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 700g passata or pureed tomatoes
    • 2 cups (500ml) water
    • 185g tomato paste
    • 3 leaves fresh basil
    • 2 cloves garlic, crushed
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. In a large saucepan over medium high heat, fry onion in the oil until golden brown. Add passata, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to the boil, then reduce heat to low and simmer to desired thickness stirring occasionally. Sauce is ready when oil rises to the top.

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    Something else. I used extra virgin olive oil. I also saute minced garlic, celery, onion and carrots in oil before adding the rest of the ingredients. I always add a bay leaf while simmering (don't forget to remove before serving)! I use this sauce at least once a week. Somtimes I double the recipe and freeze what is left for the next dish.  -  29 Sep 2008


    Something else. I make this sauce quite similar. The difference in mine is I use extra virgin olive oil, I'm guessing about 1/2 tablespoon of oregano and I use a bay leaf instead of basil leaves. I also cut 2 carrots cut in half and just throw them in the sauce. That cuts down on the acidity without having to add sugar and then you can easily remove them. Sometimes we throw in a red chilli to give it some heat. This sauce is the traditional sauce my mum and sisters have cooked for years that we've all carried on from my Nonna and we're all Italian. Thanks for this one.  -  29 Sep 2008


    Very close to authentic Italian sauce, but you need to add lots of fresh basil and use ONLY olive oil. A tiny bit of sugar is needed to cut down the acidity.  -  29 Sep 2008