Perfect tomato pasta sauce

Perfect tomato pasta sauce


21 people made this

About this recipe: This is an Italian pasta sauce, also known as pomodoro sauce. It's rich, thick, smooth and packed full of tomato-ey goodness. Serve with pasta or use as a dip for garlic bread.


Serves: 16 

  • 2 (400g) tins chopped tomatoes
  • 2 sticks celery, with leaves, chopped
  • 2 carrots, peeled and chopped
  • 1 small red onion, chopped
  • 3 cloves garlic
  • 85g tomato puree
  • 475ml water
  • 475ml red wine
  • 1 teaspoon dried sage
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 tablespoon dried oregano
  • salt and ground black pepper to taste

Prep:20min  ›  Cook:2days22hr  ›  Extra time:2days22hr20min  ›  Ready in:5days21hr40min 

  1. Stir the chopped tomatoes, celery, carrots, red onion, garlic, tomato puree, water, red wine, sage, basil, parsley, oregano, salt and pepper together in a large pot and bring to the boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
  2. Pour the sauce into a liquidiser, filling the jug no more than halfway. Hold the lid of the liquidiser in place with a towel and carefully start the liquidiser using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a hand blender and puree the sauce in the pot.

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Reviews (1)


really easy put on the back of the hob while preparing other dinners and it takes of itself. You can add other herbs and flavours I put som some whole hot chillies in mine and removed them before blending to give me great chilli tomato base for a chilli con carne. I also added a bit of sweetener ( or sugar) and a splash if White wine vinegar this really brought out the flavour in the tomato sauce. - 09 Aug 2012

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