Real Tomato Pasta Sauce

    4 hours 30 minutes

    Sometimes it's worth the effort to make a real tomato pasta sauce. This is the perfect thing to make in summer when you have plenty of ripe tomatoes.

    309 people made this

    Serves: 6 

    • 10 ripe tomatoes
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    • 1 onion, chopped
    • 1 green capsicum, chopped
    • 2 carrots, chopped
    • 4 cloves garlic, minced
    • 1/4 cup chopped fresh basil
    • 1/4 teaspoon Italian herbs
    • 1/4 cup red wine
    • 1 bay leaf
    • 2 stalks celery
    • 2 tablespoons tomato paste

    Preparation:30min  ›  Cook:4hours  ›  Ready in:4hours30min 

    1. Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
    2. In a large pot over medium heat, cook onion, capsicum, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian herbs and wine.
    3. Place bay leaf and whole celery stalks in pot. Bring to a boil then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.

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    Reviews in English (251)


    This was a good recipe, I found it too bland for my taste, so I added at the 2hour cooking point about 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of Oregano and 1/2 teaspoon of thyme. Also after the first 2 hours of cooking it covered, I let it cook uncovered to reduce it, making it thicker and more flavorful. I will make again with the additions.  -  13 Sep 2002  (Review from Allrecipes USA and Canada)


    This was my very first time making tomato sauce from scratch. We have a bumper crop of Roma tomatoes this year, more than we know what to do with so I decided to try out this recipe and hopefully freeze off the extra sauce for the winter months. It was fantastic! Only I can see why some folks might be having problems with this recipe, the recipe says "10 Tomatoes' but does not specify how large the tomatoes should be. For all practical purposes, it should say "10 large Tomatoes" because the size and the amount of the other ingredients DOES make a difference! Having said that, I quadrupled this recipe (using the portion converter) since I had 40 very medium Roma tomatoes, cut down on the amount of peppers and carrots, I used chopped baby carrots too since that made it much easier to cut into small pieces. I also threw in 2 dried red chillies (you can get them from the Indian grocery) along with the bay leaves and celery stalks while the whole thing simmered, in order to give it a bit of a kick. I also replaced the Italian spices with fresh thyme and oregano like other posters had recommended. It was superb! It freezes well too and can easily be warmed up and be added with either cooked ground veal or pieces of Italian sausage for a non-vegetarian sauce for later on.  -  13 Aug 2007  (Review from Allrecipes USA and Canada)


    This is a great basic recipe! Easy to follow and easy to do as this was my first attempt to make homemade tomato sauce. I did make changes. I carmalized the onions and omitted the carrots and burgundy. Also, after the sauce had been cooking for two hours, I poured it into the blender to puree it; my kids hate vegetable chunks in their sauce, so I did this to disguise the other veggies! Sneaky, huh. Also, I added salt and used oregano, thyme, and parsley instead of a general Italian seasoning. Overall, this was a great recipe starter for a tasty sauce!  -  15 Jul 2003  (Review from Allrecipes USA and Canada)