Tomato & Basil Pasta Sauce

I’ve called this a pasta sauce but it pretty much goes with anything.  I’ve had it over grilled vegetables, lentil and cashew nut loaf and with chicken.  It also freezes well too which makes it ideal to cook up a big batch then portion it out before freezing so when you’re stuck for time you could whip up some pasta and sauce in no time.

Lentil roast with tomato basil sauce

I find the wine makes this sauce lovely and rich but if you don’t have any wine in or don’t want to use it then just omit from the recipe.  The longer you leave the sauce the simmer the thicker it gets.  I forgot to set a timer one day and left the sauce simmering for about 45 minutes and it had thickened beautifully – ideal for a homemade pizza sauce.


-1 Tbsp olive oil

-1 small or 1/2 large red onion, finely diced

-2 garlic cloves, crushed

-1/4 cup red wine

-1 x 400g tin of chopped tomatoes

-1 heaped Tbsp tomato puree

-small handful (approx 2 heaped Tbsp) fresh leaves, roughly chopped

-salt & pepper to taste

How To Make

Place a medium saucepan over a low-medium heat and add the oil.

Add the onion to the pan and cook for 2-3 minutes before adding the garlic.

Cook the onion and garlic slowly (for at least 10 minutes).  The onion should become soft and golden.  Stir often to prevent it burning as this will make the sauce taste bitter and you’ll need to start again.  If you think the onion is browning too quickly reduce the heat.

Add the wine, if using, and turn up the heat.  Allow the wine to bubble away until reduced by half.

Next add the chopped tomatoes and tomato puree.  Bring to the boil give everything a good stir.

Reduce heat to a low simmer and cook, uncovered, for 25-30 minutes.

Add the basil, salt and pepper and cook for a further 5 minutes.

Check seasoning before serving.

Sweet potato gnocchi

If freezing, portion out sauce in to suitable containers, allow to cool and then freeze.

Enjoy 🙂


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