Authentic Tomato Pasta Sauce Recipe – Olive Oil & Fresh Basil

Last Updated on 3 months by Neha Deshmukh

Authentic Tomato Pasta Sauce Recipe – Olive Oil & Fresh Basil

Hey everyone! There’s just something so comforting about a really good tomato pasta sauce, isn’t there? I remember the first time I tried to make my own – it was a bit of a disaster, honestly! But after years of tweaking and experimenting, I’ve landed on a recipe that’s truly special. It’s simple, bursting with fresh flavors, and perfect for everything from a cozy weeknight dinner to a more elaborate weekend feast. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any tomato sauce. It’s a deeply flavorful, aromatic sauce that tastes like it’s been simmering on a nonna’s stove all day. It’s made with just a handful of quality ingredients, and the process is surprisingly easy. Plus, it freezes beautifully, so you can always have a jar of homemade goodness on hand. Seriously, once you try this, you’ll ditch the store-bought stuff for good! This recipe makes enough for about 3 large pizzas, or a generous amount of pasta.

Ingredients

Here’s what you’ll need to create this magic:

• 2 x 400 gram cans of whole peeled tomatoes
• 4 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp chili flakes
• 2 tsp dried oregano
• 1 tsp fresh thyme leaves
• 0.25 cup chopped fresh basil leaves
• 1-2 tsp sugar (to taste)
• Salt, to taste
• Pepper, to taste

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Extra Virgin Olive Oil Quality: Don’t skimp on the olive oil! A good quality extra virgin olive oil will add so much flavor. I prefer one with a fruity, peppery finish.
• Tomato Variety – San Marzano vs. Plum: San Marzano tomatoes are often considered the gold standard for sauce, but good quality plum tomatoes work wonderfully too. San Marzanos are sweeter and less acidic, but they can be harder to find.
• Fresh vs. Dried Oregano: While dried oregano is perfectly fine, fresh oregano will give you a brighter, more vibrant flavor. If using fresh, use about 3 times the amount as dried.
• Regional Chili Flake Variations: Chili flakes vary a lot in heat! I like to use a mild-medium chili flake, but feel free to adjust to your spice preference. My friend, Priya, loves adding a pinch of Kashmiri chili powder for color and a subtle warmth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the olive oil in a large, heavy-bottomed pan over medium heat. Add the chopped onion and sauté until it’s beautifully golden brown – about 5-7 minutes. Patience is key here; you want those onions to really caramelize.
2. Add the bay leaf, thyme leaves, minced garlic, and chili flakes. Cook for just one minute, until everything is fragrant. The smell at this point is amazing.
3. Now, for the tomatoes! Hand-crush the canned whole peeled tomatoes (it’s oddly satisfying!) and add them to the pan. Stir in the oregano and tomato paste. Season generously with salt and a pinch or two of sugar.
4. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally, until it’s thickened to your liking.
5. If you prefer a super smooth sauce, you can use an immersion blender to blend it briefly. I usually leave it a little chunky, but it’s totally up to you!
6. Finally, stir in the fresh basil. The aroma will be incredible!

Expert Tips

• Don’t be afraid to taste and adjust the seasoning as you go. Everyone’s palate is different!
• A pinch of baking soda can help neutralize the acidity of the tomatoes if they’re particularly tart.
• For a richer flavor, add a knob of butter at the very end.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free as well.
• Spice Level Adjustment: Add more or less chili flakes to control the heat.
• Italian Regional Variations: My Nonna always said Northern Italian sauces tend to be creamier with butter, while Southern Italian sauces are brighter and more tomato-forward. Feel free to experiment! I’ve also seen versions with a splash of red wine added during the simmering process.

Serving Suggestions

This sauce is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• Over pasta, of course! Spaghetti, penne, and rigatoni all work beautifully.
• As a base for pizza.
• Spread on garlic bread.
• As a dipping sauce for mozzarella sticks.

Storage Instructions

This sauce keeps well in the fridge for up to 3 days. For longer storage, let it cool completely and then freeze it in airtight containers. It will keep in the freezer for up to 3 months.

FAQs

Let’s answer some common questions:

1. Can I use fresh tomatoes instead of canned? What adjustments should I make?

You absolutely can! You’ll need about 1.5 kg of ripe tomatoes. Blanch them in boiling water for 30 seconds, then peel and chop them. You might need to simmer the sauce for a bit longer to reduce the excess liquid.

2. How can I adjust the sweetness of the sauce?

If the sauce is too acidic, add a little more sugar, a teaspoon at a time, until it reaches your desired sweetness. A pinch of baking soda can also help.

3. What’s the best way to store leftover sauce to prevent freezer burn?

Make sure to cool the sauce completely before freezing. Use airtight containers or freezer bags, and try to remove as much air as possible.

4. Can I make this sauce ahead of time and for how long?

Yes! You can make this sauce up to 3 days in advance and store it in the fridge. The flavors will actually develop even more over time.

5. What type of pasta pairs best with this sauce?

Honestly, it’s delicious with almost any pasta! But I particularly love it with spaghetti, penne, or rigatoni.

6. What is the purpose of adding sugar to tomato sauce?

Tomatoes can sometimes be a bit acidic, and a little sugar helps to balance that acidity and enhance the overall flavor.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!