Fresh tomato and herb sauce

    1 hour 25 min

    A rich, flavourful fresh tomato sauce that is healthy. Great as a pasta sauce, or to add to lasagne or casseroles. My favourite way to eat it is to pour over raw courgette 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well.

    41 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1/2 onion, chopped
    • 8 large tomatoes, peeled and cut into big chunks
    • 6 cloves garlic, minced
    • 1 bay leaf
    • 120ml red wine
    • 1 tablespoon honey
    • 2 teaspoons dried basil
    • 1 teaspoon oregano
    • 1 teaspoon dried marjoram
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon fennel seed
    • 1/4 teaspoon cayenne pepper
    • 2 teaspoons balsamic vinegar, or more to taste

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Heat olive oil in a deep pot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes; add tomatoes, garlic and bay leaf. Bring the liquid from the tomatoes to the boil; reduce heat to medium-low and simmer mixture until tomatoes are softened, about 30 minutes.
    2. Stir red wine, honey, basil, oregano, marjoram, salt, black pepper, fennel seed and cayenne pepper into the tomato mixture; simmer and cook until herbs have flavoured the sauce, about 30 minutes.
    3. Stir balsamic vinegar into the sauce.

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    Reviews in English (240)


    Wow, cannot believe I'm the first to review this wonderful sauce! What a great way to use the bounty of fresh tomatoes at this time of year. Followed the recipe exactly until the amount of time for the last simmering. After step #2, I put the sauce on low and went to the nail salon. When I returned more than an hour later, I found the house smelling like Italian food heaven! This sauce is on the garlic spicy side, but Paul Newman would love it! It tastes like his Sockarooni sauce but oh so much better. I'm going to make it again soon with more of my tomato bounty, but this time it will be with a tad less garlic and spice and instead some mushrooms and fresh basil. This recipe is fantastic. Thanks!  -  07 Sep 2014  (Review from Allrecipes US | Canada)


    I chose this recipe after reading all the great reviews. I made it exactly as the recipe with two exceptions. I only had a purple onion on hand so I used half of that. I also added 8 ounces of sliced mushrooms cause I love mushrooms in everything. Unfortunately I did not taste the results before I added the balsamic vinegar. I do not like it with the vinegar. So if you are not crazy about vinegar like me taste the sauce before you add it.  -  29 Jan 2015  (Review from Allrecipes US | Canada)


    Do not skip the vinegar, it's an essential ingredient in balancing this marinara. I always use brown sugar to taste instead of honey. This really is a winning recipe. My favorite on the whole site. It's that good.  -  01 Nov 2014  (Review from Allrecipes US | Canada)