Fresh tomato basil pasta sauce

    2 hours 20 min

    Fresh tomatoes, basil, onion and garlic simmer for two hours for an authentic Italian-style pasta sauce. The fresh flavours make it all worthwhile!

    252 people made this

    Serves: 6 

    • 3.5kg (8 lb) tomatoes, seeded and diced
    • large handful chopped fresh basil
    • 1 large onion, minced
    • 3 cloves garlic, minced
    • 100ml (4 fl oz) olive oil
    • salt and freshly ground black pepper to taste

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

    1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
    2. Meanwhile, in medium frying pan, sauté onion and garlic in olive oil until onions are translucent.
    3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.


    Homemade pasta sauce is worth the effort - especially when it freezes so easily. Just freeze in meal-size portions in resealable plastic freezer bags, or in plastic tubs.

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    Reviews in English (150)


    Used different ingredients. Delicious recipe! Husband brought home baskets of tomatoes & had to use them quickly before they went bad. First time trying this recipe & was very pleased. The only thing I did differently was add a little sugar to tone down the tartness & I added Oregano, fresh Rosemary, Marjoram, Thyme & sea salt. Very flavourful & chunky texture!  -  15 Sep 2008


    Something else. This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chilli and 4 tbsp of basil. 1 red onion w/ 3 cloves of garlic in olive oil. Slowly, while the sauce was simmering, I kept adding more chopped basil. Took about 2 hours and was fantastic.  -  15 Sep 2008


    I've made this at least three times this summer with all the garden tomatoes and it gets better every time! Used fresh basil and lots of it and also kept seeds in and skins on. Very chunky and flavourful...especially with a little extra garlic! Will continue to make over and over!  -  15 Sep 2008