Homemade tomato pasta sauce

    2 hours 20 mins

    Delicious tomato, onion and garlic pasta sauce with fresh or dried herbs. Double this recipe so that you have enough to freeze - you'll have homemade sauce on hand for a quick meal any day of the week!

    104 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 2, 400g cans crushed tomatoes
    • 500ml (2 cups) water
    • 1, 170g can tomato paste or puree
    • 3 leaves fresh basil
    • 2 cloves garlic, crushed
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large saucepan over medium high heat, fry onion in the oil until golden brown. Add pureed tomatoes, 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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    Reviews in English (94)


    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.  -  27 Sep 2006  (Review from Allrecipes US | Canada)


    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 hot red pepper to give it some heat. This sauce is the traditional sauce my mom and sisters have cooked for years that we've all carried on from my Nonna and we're all Italian. Thanks for this one.  -  27 Feb 2007  (Review from Allrecipes US | Canada)


    I used extra virgin olive oil instead of vegetable oil. I also saute minced garlic, celery, onion and carrots in oil before adding the rest of the ingredients. I alway 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.  -  04 Jan 2008  (Review from Allrecipes US | Canada)