Recipe: How to Make Italian Tomato Sauce

I have a few of “go to” tomato recipes that I make and freeze for the winter months. This is one of them, Tomato Paste is another, and I like freezing tomatoes whole, to throw into dishes as they cook. I also make Spiced Tomato Puree, and Tomato and Chilli Jam. And just for luck, I throw some tomatoes through the juicer and freeze the juice. We have a splendidly tomato-ey winter.

This is a gorgeously herby tomato sauce with an Italian swagger.

Similar recipes include Another Italian Tomato Sauce (Pomarolo), and  How to Make Bechamel (White) Sauce.

Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato recipes here and here. Or you might like to browse Sauce recipes here and here. Check out our easy Autumn recipes here and here.

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Italian Tomato Sauce

Freeze for use in winter. Thanks to Amber for pointing out how good this sauce is!

Sauté in a large pan 3 Tblspn olive oil 2 cups chopped onion
4 – 6 cloves garlic 1 cup chopped green pepper
2 Tblspn chopped fresh basil 1 tspn chopped fresh oregano
2 dried bay leaves or 5 fresh leaves 2 tspn salt
1 tspn fresh thyme
When onions are clear and very soft, add: 1 kg fresh tomatoes, chopped 3 – 4 Tblspn tomato paste (optional)
2 Tblspn red wine black pepper
1/2 cup chopped fresh parsley 1 Tblspn honey
Simmer until thick, approx. 45 – 60 minutes. Use, refrigerate or freeze.


Italian Tomato Sauce | Sauces | Vegetarian | A Life Time of Cooking

I found myself eating this herby sauce with fontina cheese. A beautiful pairing.


This recipe is cross posted with our sister site, A Life Time of Cooking; it first appeared here in the Retro Recipes series.

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