The perfect tomato sauce

The perfect tomato sauce


More good news from our vegetable garden! We have quite a lot of tomatoes this year. I can’t say we have got heaps and heaps, but we have a good steady amount coming in. They need daily picking at the moment.  I even managed to get enough together to make a good fresh tomato sauce with our own homegrown tomatoes and that is a first!


I am sharing with you the recipe for a great basic tomato sauce that I have been using for a while now and which I have adapted from an article I read in the Guardian called: How to make the perfect tomato sauce. Doesn’t that sound promising? Well I did think it was a revelation. I had made good tomato sauces before, but I didn’t have a plan, each time I did it differently. Sometimes it was good, sometimes it was great and sometimes not that good at all… Since I read this article I have stuck to this recipe whenever possible and that has never disappointed me so far.

Of course the variety and the state of the tomatoes matter as well.  I like them dark red and that is why I usually leave them on my sunny window sill in the kitchen for a few days or even a week to get them really ripe. If you leave them for too long, I have noticed the seeds inside start to sprout inside. You want to use them before that happens!

This is a basic tomato sauce that can be used for big complicated dishes, or have it simple as can be on a bit of pasta topped with some parmesan. You may remember I used this recipe for the mini lasagna cups as well.










The Perfect Tomato Sauce

From at

Prep: Cook: Total:

You'll Need...

  • 1 kg fresh tomatoes (or 1 can of chopped tomatoes and a 500 ml package of good passata)
  • 1 shallot
  • 2 cloves of garlic
  • 3 stalks of basil
  • 1 tbsp of red wine vinegar
  • 1 tsp of honey
  • 1 tbsp of olive oil


  1. Peel the shallot and cut into pieces. Crush the garlic cloves with the back of a big knife and peel them.
  2. Heat the olive oil in a cooking pot and add the shallot and the garlic. Stir well until the shallot becomes soft and translucent.
  3. Add the chopped tomatoes and the passata.
  4. Give the basilicum a wash and pick the leaves from the stalks. Put the leaves on the side for now and add the stalks to the tomatoes.
  5. Add the vinegar and the honey as well.
  6. Leave the sauce to simmer for at least 40 minutes.
  7. Add the shredded basilicum leaves at the end, leave some for garnishing.

Additional Notes

from More Than Just Carrots

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