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The Best Ever Tomato Sauce Recipe

User Rating 4 Star Rating (1 Review)


The Best Ever Tomato Sauce Recipe
Cultura/BRETT STEVENS/Riser/Getty Images
This tomato sauce recipe is by far the best tomato sauce recipe I have ever made. It may be a little more fiddly than some but the results are worth it; a thick chunky deep-flavored sauce. The richness of the finished sauce makes it perfect for freezing and the sauce makes a perfect base for soups (by simply adding a good stock), or a fabulous sauce for pasta, grilled meats and fish. The sauce when sieved thoroughly gives a silky tomato coulis.

If you don't have super-fresh tomatoes then use canned, they work very well.

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours


  • 1 medium celery stalk,
  • 1 medium carrot, peeled
  • 1 small onion
  • 1 clove garlic
  • 1lb 10 oz/750g fresh tomatoes, skin on, roughly chopped into large pieces (see note above)
  • 1 cup/large handful flat-leaf parsley
  • 1 cup/large handful basil leaves
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter


This tomato sauce recipe makes 1½lbs/ 700g of finished sauce.
  • Chop the celery, carrot, onion and garlic into tiny pieces (1/8 inch/ 3mm), roughly all the same size.
  • Place the tomato pieces in a large casserole. Place the carrot, then the celery, the onion, garlic and finally the herbs on the top. Pour the olive oil over and cook for 1 hour, on a medium heat without stirring but just shaking the pan to prevent it from sticking.
  • Put the contents through a food mill, (or if you don't have one use a food processor but do not over blend, the sauce should be thick and quite chunky and you should be able to see tiny bits of the vegetables within the thick sauce).
  • Add the butter and further reduce the sauce until it has thickened slightly, about 10 minutes. Leave to cool.
  • Freeze in small batches as the sauce is concentrated.
  • User Reviews

    Reviews for this section have been closed.

     4 out of 5
    Tomato Sauce, Member Siouxsie54

    Lovely recipe, but I detest cooked tomatoes with skins on. I dropped the tomatoes in boiling water for about a minute and plunged them into iced water before skinning them. I also deseeded them at this stage and made up the lost weight by adding 2 generous tablespoons of shop bought passata. I also used frozen basil from the garden which was picked at the height of the summer when it was at its pungent best. Pick the best leaves, wash and dry on paper towels. Freeze immediately. When required, crunch up the freezer bag a little. A tablespoon equates to about 20 leaves. So be careful!

    60 out of 69 people found this helpful.

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