Slow Cooked Fresh Tomato Pasta Sauce

    7 hours

    This is a slow cooked vegetarian pasta sauce with tons of vegetables. You can substitute for the butter and leave out the ricotta for a vegan sauce.

    19 people made this

    Serves: 12 

    • 18 roma tomatoes
    • 2 (185g) tins tomato paste
    • 2 cups (500ml) water
    • 125g butter
    • 4 cloves garlic, minced
    • 5 bay leaves
    • 1 large white onion, chopped
    • 1 large zucchini, chopped
    • 1 green capsicum, chopped
    • 1 red capsicum, chopped
    • 220g fresh mushrooms, sliced
    • 2 tablespoons dried oregano
    • 1 tablespoon Italian herbs
    • 2 teaspoons chilli powder
    • 1/4 cup brown sugar
    • 400g ricotta cheese

    Preparation:30min  ›  Cook:6hours30min  ›  Ready in:7hours 

    1. Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups (500ml) water. Cover and simmer on low heat.
    2. Meanwhile, melt butter in a large frypan over medium heat. Saute garlic and bay leaves for 1 minute then stir in onions; saute until onions are translucent. Stir in zucchini, green and red capsicum and mushrooms. Slowly cook and stir for 5 to 7 minutes.
    3. Stir vegetables into tomato sauce and add oregano, Italian herbs, chilli powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

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    Reviews in English (16)


    This was an excellent recipe until we added the cheese. With all the fresh veggies it tasted wonderful as it was cooking. When we added the ricotta it was terrible. We made it again and just served the fresh sauce on pasta, it was great!  -  27 Sep 2002  (Review from Allrecipes USA and Canada)


    After hours of cooking this turned out horrible. There are 4 adults and 2 children at my table and none of them liked it.  -  23 Mar 2002  (Review from Allrecipes USA and Canada)


    This recipie was very good. If you substitute a tsp of crushed, dried red peppers for the fresh red peppers, it gives the sauce a serious kick. This sauce also freezes quite well.  -  07 Oct 2004  (Review from Allrecipes USA and Canada)