Homemade Tomato Pasta Sauce

    2 hours 20 min

    Delicious tomato, onion and garlic pasta sauce with fresh herbs. Double this recipe so that you have enough to freeze - you'll have homemade sauce on hand for a quick midweek supper!

    220 people made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 1 large onion, chopped
    • 1 (700g) jar passata
    • 450ml (16 fl oz) water
    • 175g (6 oz) tomato purée
    • 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, sauté onion in the oil until golden brown. Add passata, water, tomato purée, basil, garlic, salt and pepper. Let the sauce come to the boil, then reduce heat to low and stir occasionally to desired thickness. Sauce is ready when oil rises to the top.

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    Reviews in English (96)


    Something else. 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 red chilli to give it some heat. This sauce is the traditional sauce my mum and sisters have cooked for years that we've all carried on from my Nonna and we're all Italian. Thanks for this one.  -  15 Sep 2008


    Something else. I used extra virgin olive oil. I also saute minced garlic, celery, onion and carrots in oil before adding the rest of the ingredients. I always 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.  -  15 Sep 2008


    This is a very easy tomato sauce to do, and it goes brilliantly with both lamb and beef homemade meatballs and pasta. I like to swap out the basil for bay leaves occasionally, and I only ever use extra virgin olive oil. I also add a small amount of sugar, to counterbalance the acidity of a lot of the other ingredients. But apart from those minor modifications the recipe here is very solid.  -  29 Oct 2012