Easy Pasta Sauce Base

    (100)
    35 minutes

    This is a recipe for a simple tomato sauce base which you can use as is or as a start for a more complex sauce. You can also freeze it and thaw as needed.


    91 people made this

    Ingredients
    Serves: 6 

    • 4 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 small onion, chopped
    • 800g tinned whole peeled tomatoes
    • 800g tinned crushed tomatoes
    • 3 teaspoons dried basil leaves
    • 1 teaspoon white sugar
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a frypan over medium heat saute garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

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    Reviews and Ratings
    Global Ratings:
    (100)

    Reviews in English (82)

    by
    87

    Great sauce! Instead of adding the whole peeled tomatoes, I used a 14.5 oz. can of petite diced toamtoes and since I like thing a little thicker I added a 6 oz. can of tomato paste. I also added a couple splashes of wine, 1 tsp. of oregano, and 1 Tbsp. of brown sugar to cut the acidity of the tomatoes vs. white sugar. Other than those additions this was perfect over angel hair pasta!  -  04 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    64

    The only thing that I did different was to use Italian Seasoning in place of the basil. This just might be the best marinara sauce that I have ever eaten. It taste better than most restaurant sauces. It's not as thick as it could be though. Which was fine for me because I was using it as a dipping sauce anyway. It would be great for spaghetti (which is what it was made for). But I wouldn't try using it as a pizza sauce or anything like that unless I were to thicken it up first.  -  28 May 2004  (Review from Allrecipes USA and Canada)

    by
    55

    I liked this sauce a lot. I used it for manicotti. I didn't put my garlic in until after I had cooked the onion a bit because I like to cook my onion a bit more and don't like burning my garlic. I also held back the liquid from the whole tomatoes after seeing some people say the sauce was a little runny and saved it to add in later to adjust the thickness of the sauce. I ended up leaving it out and had a nice thick sauce. I also used the italian seasoning mix, some parsley and a bit of crushed chiles.  -  14 May 2008  (Review from Allrecipes USA and Canada)

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