How to Make the Best Italian Basil Tomato Pasta Sauce Recipe EVER
Basil Tomato Pasta Sauce is a mouthwatering Italian classic, and for good reason. Its rich history in Italian cuisine and use in countless dishes make it a beloved favourite in kitchens around the world. It’s a blend of juicy tomatoes, soffritto, and fragrant basil cooked gently over low heat. This sauce is a staple you won’t want to be without.
At the heart of this sauce is the soffritto. By blending EVOO, onions, carrots, and celery, you create a flavoursome base that is like a foundation for the entire dish, not just the sauce. To create the best possible result, use high-quality peeled tomatoes. San Marzano are my top choice for their rich flavour, but if they are hard to source, choose a high-quality Italian canned peeled tomato brand.
This sauce is simple and versatile. Once all your prep is done, all you need to do is wait and let it cook gently k. Be careful, the aroma filling your kitchen will probably tempt you to boil some pasta right then and there.
Once you master this Basil Tomato Pasta Sauce recipe, you’ll never want to go back to store-bought sauces again, so make a big batch and bottle up extra for next time.
Watch How to Make the Best Italian TOMATO PASTA SAUCE Recipe EVER
This sauce is so delicious, you will never use store-bought again.
Vincenzo’s tips
Can’t find a big tin?
If you can’t find a large can of peeled tomatoes, no worries—just grab six small cans instead. This ensures you have enough tomatoes to create a sauce for use now and later.
Sweetness Without Sugar
Don’t be tempted to add sugar. Instead, the natural sweetness in your Basil Tomato Pasta Sauce should come from carrots, which add subtle flavours without the need for any sugar at all. Please don’t do it!
Choose the Right Pot
When it comes to simmering your sauce, use a cast iron or copper pot. These materials retain heat well and distribute it evenly, allowing for a slow, steady cook. If unavailable, a stainless steel pot is a good substitute.
Don’t Strip That Carrot
Don’t peel your carrots—wash them thoroughly instead and cut out any imperfections. Keeping the skin on not only saves time but also retains nutrients and adds texture to your sauce.
Smooth Operator
For a perfectly smooth soffrito, use your blender. It eliminates chunks, creates a creamy texture, and thickens your sauce—your kids won’t even notice the celery! This is my secret to the perfect Basil Tomato Pasta Sauce.
Patience is key
Always cook your sauce on gentle heat to avoid burning, and keep it covered to retain moisture and flavours.
Season Smartly
After your sauce simmers for an hour, take a taste and adjust the seasoning. Go easy on the salt to balance the flavours, especially if you’ll be adding cheese to your pasta, which brings its own salty bite. The pepper is important but how much you add depends on your preference..
Finish Fresh
Add fresh basil only after the stove is off to preserve its flavours. Tear the leaves by hand to release their aromatic oils without bruising them. Use as much as you can!
Chill & Serve
Your sauce can be frozen. For best results, use airtight containers or ziplock bags to maintain freshness.
How to serve Basil Tomato Pasta Sauce
This sauce can be used immediately, but for an enhanced flavour experience, I recommend letting it rest overnight. This extra time allows the basil to fully infuse into the sauce, enriching the overall taste.
The versatility of this sauce extends beyond pasta; it’s a fantastic addition to a variety of dishes. Consider using it as a base for lasagna, drizzle it over roasted vegetables, or let it bubble away with meatballs for a comforting meal. It also makes a wonderful dip for warm, crusty bread.
Basil Tomato Pasta Sauce
Equipment
- Cast iron pot/ copper pot
- Immersion blender/ hand stick Blender
- wooden spoon
- Spoon
Ingredients
- 2.5kg /88oz Italian peeled tomatoes
- 1 stick of celery
- 1 carrot
- ½ medium-sized onion
- A fresh bunch of basil
- Salt & Pepper
- Extra Virgin Olive Oil EVOO
Instructions
- Use a hand blender to gently blend the peeled tomatoes directly in the can. Then set aside.
- Chop the onion, celery, and carrots into small pieces then add them to a blender.
- Pour in 7-8 tablespoons of EVOO, and add a splash of water. Blend until creamy and add another drizzle of oil if it is too thick and chunky.
- Heat a cast iron pot over medium heat and add 2 tablespoons of EVOO. Add the blended vegetable mixture, stir, cover, and let it cook for 10 minutes.
- After 3 minutes, check the mixture. If it seems dry, add a splash of water and stir to combine.
- Once it has been cooking for 10 minutes, add the blended tomatoes and stir well using a wooden spoon.
- Cover and let simmer for 1 hour. Give it a stir every 10-20 minutes to ensure even cooking and prevent it from sticking to the bottom.
- After 1 hour, remove the lid, stir again,season with salt and pepper then stir once more.
- Take the pot off the stove, tear the basil leaves by hand, add them to the pot, and give it a final mix to infuse the basil flavour.
Video
E ora si mangia, Vincenzo’s Plate…Enjoy!
Now that you have the best Italian Basil Tomato Pasta Sauce, it’s time to pair it with the perfect pasta. Check out my Pasta Brands Review to find the best pasta to complement your sauce.
And for the ultimate finishing touch on your pasta, make sure to watch my Blind Parmesan Taste Test to discover the best cheeses available at your local supermarket.
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