Plain tomato pasta sauce

    Plain tomato pasta sauce

    Recipe photo: Plain tomato pasta sauce
    1

    Plain tomato pasta sauce

    (31)
    50min


    33 people made this

    About this recipe: A no-frills, simple tomato pasta sauce that is great on its own or as a base to add vegetables, chicken, minced beef or whatever you fancy to it.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 onion, finely chopped
    • 1 clove garlic, finely chopped
    • 450g passata
    • 1 teaspoon dried oregano
    • salt and pepper to taste
    • 1 tablespoon ready-made cheese sauce
    • 250ml water

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large frying pan over medium heat, saute onion and garlic in the olive oil for about 5 minutes. Add passata, oregano, salt, pepper, cheese sauce and water. Lower heat and simmer until it thickens; about 30 minutes.
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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (25)

    by
    23

    This was really good! My youngest daughter even said "it smells just like the jarred stuff". The whole family liked it. I substituted 1 1/2 tbsp grated parmesan cheese instead of the prepared cheese sauce and also added an extra clove of garlic (garlic lovers here). The only complaint? There wasn't more! I will definitely make this again but will double or triple the recipe.  -  26 Aug 2001  (Review from Allrecipes US | Canada)

    by
    22

    I tripled up this recipe, but used 1 part tomato paste for every 3 parts sauce to make it a little thicker. I also used an extra clove of garlic, some garlic powder, basil, and a bay leaf. The recipe by itself isn't outstanding, but it puts you right at the point where you can do some fun things tailored to your own taste.  -  21 Feb 2005  (Review from Allrecipes US | Canada)

    by
    22

    This was really good. I added zucchini, mushrooms and beef. The beef really sucked up the juices, I would maybe add a little more water and tomato paste if adding beef. Great flavor, recommended!  -  10 May 2002  (Review from Allrecipes US | Canada)

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