How to Make Tomato Basil Pasta Sauce
Tomato basil pasta sauce is what we are famous for, and in this recipe, I’m going to share all the secrets to this simple, thick, luscious recipe, that will take you right to my Nonna’s house for Sunday lunch. Get your kitchens ready to be infused with the aromas of fresh tomato and basil and plan a special meal to hero this finger-licking sauce, because once you try it, I can bet you will never spend money on artificial store-bought sauce, ever again. This tomato basil pasta sauce is completely homemade, preservative free and I think it’s so good, you could even be tempted to drink it!
Watch my Tomato Basil Pasta Sauce video recipe:
How to Make Best Italian Tomato PASTA SAUCE RECIPE
Vincenzo’s Top Tip To Make Tomato Basil Pasta Sauce
Important to UNCOVER
It is important to let the sauce simmer without the lid so that the sauce does not become watery and by uncovering it, the steam will leave the pot and allow the sauce to thicken even more.
Tomato Basil Pasta Sauce
Equipment
- Sharp knife
- Chopping-board
- Hand blender
- Medium – large size pot
- wooden spoon
Ingredients
- Extra virgin olive oil EVOO
- Onion
- Celery
- Carrot
- 75-100 grams Fresh basil leaves 2.6 – 3.5oz
- 2.5 kg Homemade passata 10.42 cups. Store bought or Peeled/chopped Italian tomatoes
Instructions
- Tomato basil pasta sauce is made with a “Soffrito” which is a blend of fresh ingredients used at the very beginning of the recipe.
- To make the soffrito, chop up 1 carrot, 100g onion and 1 celery stalk (including the leaves!).
- Add all of these ingredients into the base of a hand blender with 100ml of extra virgin olive oil, until it becomes beautiful and creamy, like a puree. This will form a flavoursome base for your tomato basil pasta sauce.
- Next, turn the stove on to a very gentle heat and place the pot on top. Add 3-4 tablespoons of EVOO and pour in the soffrito mix.
- Gently stir the soffrito so it covers the base of the pot, cover it with a lid and leave it to simmer for 15-20 minutes.
- If you are using chopped or peeled tomatoes, blend them up so they become a beautiful thick passata. If you are using homemade or store bought passata to make your tomato basil pasta sauce, then you can skip this step!
- After ten minutes, the soffrito will start to darken in colour. Stir it using a wooden spoon (making sure it is not burning) and then leave it to simmer for at least another 5 minutes.
- When the soffrito is ready, mix through the tomato passata and stir very well using a wooden spoon.
- Sprinkle 10g/2.2 teaspoons of rock salt and some black pepper and mix through.
- Now, just cover the tomato basil pasta sauce with a lid and leave it to simmer slowly for 1-1.5hr, remembering to stir it every now and then.
- After 1hr, remove the lid and leave it for another 30-45min, simmering it without the lid.
- The finishing touch for this perfect homemade tomato and basil sauce is adding fresh basil at the very end. You can cut this up small or large depending on your preference – just make sure you don’t cut it with a knife! Add it with your hands before mixing through and leave this to infuse while the sauce is still hot – but the stove is now off.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Video
How to serve the Sauce
Tomato basil pasta sauce is a versatile and flavourful addition to any meal. You can use it in countless ways to elevate the taste of your dishes. You can pair any pasta of your choice with this thick and luscious sauce.
In addition, this recipe achieves a perfect balance between the freshness of basil and the tanginess of tomatoes.. It can also be spread on a pizza base. With toppings of your favourite vegetables and cheese for a delicious and easy homemade pizza. Additionally, if you’re in the mood for something more substantial, you can also use this sauce to smother your chicken cacciatore or any other meat of your choice.
With this recipe, you’ll have a sauce that is easy to make and perfect for any occasion.
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I just have to leave a note here, and thank you for this recipe. Been watching on Insta for a while, but after trying this recipe a few times, Im finally starting to learn how many things I used to do wrong! Its simple, yet, the most tasty sauce Ive ever had. And this gives me confidence to try a few other recipes from this site, again, thank you!
One little question though, if you don’t mind?
In the recipe, you add the basil at the very end, after the pot is off the stove. How big a difference would it be if the basil cooked from the start? 🙂
You’d cook out all the flavor!! Adding at the end keeps the basil flavor prominent and up front with the tomatoes.
You make a good point! Adding fresh herbs like basil towards the end of cooking can help preserve their flavor and aroma, ensuring that they are prominent in the final dish. This is especially true for delicate herbs that can quickly lose their potency when exposed to heat for too long.
BRAVISSIMO VINENZO !!!!!!!
Very nice! The first time I made this, I didn’t have basil, but it still turned out good. The 2nd time I used too much carrots in my sofrito and had a strong carrot flavor, but I had basil this time and it helped balance it out nicely. Thanks!
I love garlic, can I add garlic to the recipe?
Yes, ultimately, the decision to add garlic to tomato basil pasta sauce is a matter of personal preference, and the amount can be adjusted based on taste.
Loved this recipe. Thanks for making me look like I know how to cook :p
I’m so glad to hear that you enjoyed the recipe and that it turned out well for you. Don’t forget to give yourself credit too – you put in the effort and made it happen! Keep up the great cooking!
Perfezione!
Sono contento che tu ami questo. Spero che ci proverai!
This tastes very good. I just added my basil and turned off the stove. How long should the basil infuse for? The video says let it cool overnight, but need to eat today!
Loved the sauce. I did have to freeze some into individual portions. Will add the fresh basil when I am ready to eat. Love your recipes..thank you for making me a better cook
I’m so glad to hear that you enjoyed the sauce recipe and found it helpful! Freezing individual portions is a great way to save time and have a quick and easy meal ready when you need it. Adding fresh basil when you’re ready to eat is a great idea to keep the flavors of the sauce fresh and bright.
What would be a good substitute for the Olive oil? Butter or avocado oil? My son is allergic to olive oil.
For your son’s olive oil allergy, you can consider using butter or avocado oil as substitutes. Butter adds a rich and creamy flavor, ideal for sautéing vegetables and baking, but be cautious with high-temperature cooking. Avocado oil has a higher smoke point, making it suitable for grilling and roasting, with a mild, nutty flavor that won’t overpower the dish. 🍽️😊
I am making this today out of the tomatoes and basil out of our garden. We’re about an hour in and the house smells amazing. The sauce tastes absolutely delicious. I made a large batch so I’m going to bottle this up and can it for the winter. This is going to be my go-to at the end of every summer season with our large tomato harvest. Yum. I did add a little garlic.
That’s fantastic to hear! Using garden-fresh tomatoes and basil is truly the secret ingredient for a spectacular sauce. Bottling it up for the winter is such a wonderful idea, ensuring a taste of summer even in the colder months.
I am having 9 friends for dinner tomorrow night and my chosen theme is Italian food. I looked through my thousand Food and Wine magazines and was starting to panic. In casually speaking about my weekend plans with a friend of mine whose husband is of Italian heritage (Lombardi), she recommended your website. He recommended the San Marzano peeled tomatoes!
I just finished making the passata and am now working on your basil pasta sauce and am so impressed with the freshness, quality and ease of preparation that I know my dinner is going to be a hit! We’re all foodies, so I needed to step up to the plate to meet their expectations and I wanted to thank you personally for setting me up for success!
I can’t wait to explore some of your other recipes! Thank you!
Wishing you a fabulous dinner with your friends! If you ever need more recipes or have questions, I’m here to help. Buon appetito, and may your Italian feast be a resounding success! 🇮🇹👨🍳🍽️
this is the best tomato sauce on the planet.
i’ve been making it this way ever since the video came out. i must confess i do take 2 small cloves of garlic and make it into a paste with some sicilian sea salt adding it to the soffrito after it has cooked for 15-20 minutes. always use the san marzano tomatoes i process them in a food mill, perfect consistency every time. blending the vegetables with the extra virgin olive oil for the soffrito is brilliant. there are other tomato sauce recipes out there that are very good, this one is simply the best. well done Vincenzo. greetings from Long Island.
I’m thrilled you love the tomato sauce recipe and your twist with the garlic paste sounds delicious. San Marzano tomatoes and the food mill do make a difference, right?
Vincenzo! Thank you very much for sharing your wonderful recipe!
I have a question! If I prepare the sauce ahead of time what’s the best way to keep it fresh. Can I divided in mason jars and freeze it? Or this is a no no?
Yes, you can definitely freeze it in mason jars. Just make sure to leave some space at the top to allow for expansion as it freezes. When you’re ready to use it, simply thaw it overnight in the refrigerator or gently reheat it on the stovetop.
Thanks for the soffrito! Never tried it before (last night) and will stick to it for some other recipes (I love to improvise – after sticking to original recipes first I try to adjust to what we both like … … sometimes special because my wife doesn’t like onions …)
I’m thrilled to hear you enjoyed the soffrito! Cooking without onions can be challenging, but it sounds like you’re more than up for the task. Keep up the great cooking!
Really love the recipe. After years of settling for grocery store sauce I had given up on spaghetti. I found this and found new love. I did add minced garlic,a bit or oregano, and just a touch of cayenne for some heat. I still want to try some Russian purple hot garlic so I can skip the cayenne. Thank you Mr Vincenzo for sharing this recipe.
Wow, thank you! Your words make me so happy! Glad you found new love in spaghetti with this recipe!
It says to use 10 cups of Passata and serves 6. Is this correct?
Yes, the recipe calls for 10 cups of passata to serve 6 people. The quantity might seem a bit generous, but it ensures a rich and flavorful sauce. Let me know if you have any other questions.