Basic tomato sauce
A simple, rich tomato sauce with carrot, garlic and basil, for pasta, pizza, bakes and soups, with no added sugar.
Make this once, then cook it into 74 different dishes.
- Time50 min
- LevelEasy
- Costabout £0.90 a head
- Makesabout 1.1 litres, enough for 2 or 3 meals for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the olive oil in a large, wide saucepan over a medium heat. Add the onion and carrot and cook for 8 minutes, stirring often, until soft and starting to turn golden.
8 min - 2
Add the garlic and cook for 1 minute until fragrant, then stir in the tomato purée and cook for 1 minute more.
2 min - 3
Tip in the tomatoes, water, oregano and bay leaves. Stir well and bring to a simmer.
- 4
Simmer uncovered, stirring now and then, for 30 minutes, until thickened and glossy with the oil rising to the edge. The sauce should coat a spoon.
30 min - 5
Remove the bay leaves. Tear in the basil and add the salt and pepper. Taste and adjust.
- 6
For a smooth sauce, blend with a stick blender. Leave it chunky for a rustic one.
- 7
Cool within 90 minutes. You should have about 1.1 litres.
About basic tomato sauce
Basic tomato sauce is a simple cooked sauce of tinned tomatoes, onion, carrot, garlic and herbs, and it is the building block for dozens of Italian-style dishes. It goes on pasta and pizza, into lasagne and baked aubergine, under eggs, and into soups and stews.
It tastes rich, savoury and gently sweet, with a deep tomato flavour that comes from cooking it slowly until it thickens. The grated carrot adds natural sweetness, so no sugar is needed, and the tomato purée adds depth.
This sauce is vegan and gluten free, with no added sugar. One batch makes about 1.1 litres, enough for two or three meals for four people at 400 ml each. It freezes well in portions, so it is worth making a full batch.
Tips
- Use good tinned chopped tomatoes. Own brand supermarket ones are fine, but avoid those with added sugar or calcium chloride that stays firm.
- Cooking the sauce down is what builds flavour. It is ready when oil separates at the edges and it holds a path when you drag a spoon.
- If the sauce tastes sharp, simmer it longer or add a little more grated carrot. A tiny pinch of bicarbonate of soda also works.
- For a pizza sauce, simmer for 10 minutes longer and blend smooth, so it spreads thickly without making the base soggy.
- For a low FODMAP version, leave out the onion and garlic and use garlic infused oil and the green tops of spring onions.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 4 days, or freeze in 400 ml portions for up to 3 months. Defrost overnight in the fridge and reheat until steaming hot all the way through.
Dishes you can make with basic tomato sauce
Cotoletta di Pollo al Pomodoro (Breaded Chicken with Tomato Sauce)
NFPollo alla Cacciatora (Hunter's Chicken Stew)
GFDFEFPollo alla Pizzaiola (Chicken in Pizza-Style Tomato Sauce)
DFEFNFPolpette di Tacchino al Sugo (Turkey Meatballs in Tomato Sauce)
NFCannelloni di Tacchino e Spinaci (Turkey and Spinach Cannelloni)
EFNFCalzone di Pollo e Spinaci (Chicken and Spinach Calzone)
EFNFPollo al Chilindrón (Aragonese Chicken with Peppers)
DFEFNFChicken Shakshuka with Harissa
NFTurkey Kefta Mkaouara (Moroccan Meatballs in Tomato with Eggs)
DFNFKota Kokkinisti (Greek Chicken in Red Sauce)
GFDFEFTavuk Sote (Turkish Chicken and Pepper Sauté)
GFDFEFChicken and Tomato Pasta Bake
EFNFQuestions
Can I use fresh tomatoes?
Yes. Use about 1.5 kg ripe tomatoes, skinned and chopped, and simmer for 45 to 60 minutes. Tinned tomatoes are more consistent, especially outside summer, and often taste better.
Is this tomato sauce vegan and gluten free?
Yes. It contains only vegetables, tinned tomatoes, oil and herbs, so it is vegan, gluten free, dairy free, egg free, nut free and has no added sugar. Check your tomato purée label to be sure.
How do I make it smooth?
Blend it with a stick blender in the pan after cooking. Take care, because hot tomato sauce splashes. Use a deep jug and keep the blender head below the surface.
Why is my sauce watery?
It needs to simmer longer, uncovered. Keep it on a gentle bubble for another 10 to 15 minutes, stirring often, until thick and glossy. A splash of water at the start is fine, but not more.
Can I make it ahead and freeze it?
Yes. Cool it quickly, divide into freezer bags in 400 ml portions, lay them flat to freeze, and keep for 3 months. Defrost overnight in the fridge before reheating.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
