Tomato and Basil Spaghetti Sauce

    1 hour

    My wife and I created this recipe because we don't like thick pasta sauce. You can adjust the amount of water to your own taste.

    23 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 large onion, diced
    • 1 large green capsicum, chopped
    • 6 fresh basil leaves, minced
    • 1 bunch spring onions, diced
    • 1 bay leaf
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 600g tomato pasta sauce
    • 2 (400g) tins stewed tomatoes
    • 2 1/2 cups (625ml) water
    • 2 teaspoons white sugar

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Pour the olive oil into a frypan and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, capsicum, basil, spring onion, and bay leaf and cook until the capsicum softens; season with salt and pepper.
    2. Stir in the tomato sauce, tinned tomatoes, water and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

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    Reviews in English (23)


    Wow, this receipe is the best non-thick Spaghetti Sauce we have ever tried. The sauce is great with pizza, dipping sauce, spaghetti, lasagna. You should bottle this up and sell it. We followed the recipe exactly and will never change it. Again, thanks!! Your crawfish recipe rocks too.  -  07 Feb 2008  (Review from Allrecipes USA and Canada)


    Loved this recipe and have gotten rave reviews from all who consumed. I made some slight modifications... 1.) I simmered for many hours 2.) I added water gradually, 1/2 cup at a time to achieve consitency I liked. 3.) Put stewed tomatos in the food processor prior to putting in the pan (because I can't eat chunks of tomatos) 4.) added some sliced sausage Thanks much for this great recipe!  -  09 Jan 2009  (Review from Allrecipes USA and Canada)


    DELICIOUS! My husband said this was as good as sauce from a fine Italian restaurant. I used yellow bell pepper instead of green because my husband hates green pepper, and I left out the water on the advice of other reviewers. It was a perfect consistency and the flavor was awesome. Look no further, this is GREAT sauce!  -  08 Jan 2009  (Review from Allrecipes USA and Canada)