Basic Tomato Basil Pasta Sauce

Ingredients

• 60 ml (¼ cup)extra-virgin olive oil
• 1 mediumonion
• 4 clovesgarlic, minced
• 1 teaspoondried thyme
• 1 kg, or 2 × 794 g (28 oz) cansripe tomatoes or canned peeled tomatoes
• 1 teaspoonsalt
• 1 teaspoonsugar
• 1 teaspoonpepper
• 5–6 leavesfresh basil

Instructions

1. 1

   Blanch the tomatoes

   Bring a pan of water to the boil and lower in the ripe tomatoes. Boil for 30–60 seconds, then peel and halve them. Remove the seeds, catching the juice in a sieve or colander; keep the juice to use later.

2. 2

   Purée the tomatoes

   Purée the tomatoes in a food processor, then set them aside.

3. 3

   Cook the aromatics

   Heat the olive oil in a pan. Add 3–4 minced garlic cloves, the finely chopped onion and 1 teaspoon of dried thyme.

4. 4

   Soften the onion

   Cook over a medium heat for about 3–4 minutes, until the onion is soft and translucent. Add the tomato purée and the strained tomato juices.

5. 5

   Season the sauce

   Stir in 1 teaspoon of sugar, freshly ground pepper and salt.

6. 6

   Simmer until thick

   Simmer over a medium heat for 10 minutes, until the sauce thickens.

7. 7

   Add the basil

   Turn off the heat, tear the fresh basil leaves and stir them into the sauce.

8. 8

   Finish the sauce

   The sauce is ready to use. Store it in the refrigerator for up to a week.

What is tomato basil pasta sauce?

Tomato-based sauces are a familiar part of Italian cooking, though recipes vary by region and household. This basic version pairs tomatoes with olive oil, onion, garlic, dried thyme and fresh basil.

Fresh tomatoes are peeled and puréed, while their strained juices go into the pan too. That keeps the sauce tomato-forward and gives it time to thicken before the basil is added.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 2g protein, 11g carbs, 11g fat.

Most of the carbohydrates come from the tomatoes, onion and teaspoon of sugar; the olive oil supplies most of the fat, while the tomatoes and onion contribute modest amounts of protein. Serve a measured portion with pasta and add vegetables or salad to round out the plate.

Preparing fresh tomatoes

Blanching: A brief dip in boiling water loosens the skins, making the tomatoes easier to peel. Keep the simmer short—30–60 seconds is the stated time.

Seeds and juice: Halve the peeled tomatoes and remove the seeds over a sieve or colander. Save the juice that drains through, as it is added with the purée.

Building the flavour

Olive oil: Warm the oil before adding the onion, garlic and thyme so the aromatics can soften in it. Keep the heat moderate rather than letting the garlic brown.

Tomatoes: Ripe fresh tomatoes are the main choice, while canned peeled tomatoes are offered as an alternative. The fresh-tomato peeling and seeding directions apply when using fresh ones.

Getting the texture right

Purée: Process the tomatoes before they go into the pan for a smooth base. Add the reserved juice as well as the purée so the sauce includes the tomato liquid.

Simmer: Give the sauce 10 minutes over a medium heat to thicken. It is ready when it has reduced to a thicker, spoonable consistency.

When to add the basil

Fresh basil: Tear the leaves and stir them in after turning off the heat. This keeps their flavour distinct rather than cooking them through the simmer.

Timing: The onion and tomato base take the heat; the basil goes in at the end. If making the sauce ahead, you can add the basil just before serving.

Serving the sauce

Pasta: Toss the sauce with cooked pasta, loosening it with a little pasta cooking water if needed. A sturdy shape such as penne or rigatoni will hold the sauce well.

On the side: Serve with a green salad or cooked vegetables for a more balanced plate. A little grated cheese is an optional finishing touch.

Recipe notes & tips

• Use ripe tomatoes for a fuller tomato flavour.
• Have a sieve ready to catch the juice as you remove the seeds.
• Chop the onion finely so it softens during the brief cooking time.
• Keep the pan at a medium heat while softening the onion and simmering the sauce.
• Tear the basil by hand and add it after switching off the heat.

Variations

• Use canned tomatoes: Choose peeled tomatoes and purée them before adding them to the pan.
• Make it smoother: Blend the finished sauce carefully if you prefer a more uniform texture.
• Add chilli: Stir in a little chilli while cooking the onion for a spicier sauce.
• Finish with cheese: Serve with grated Parmesan or another hard cheese at the table.
• Add vegetables: Serve the sauce with extra cooked vegetables alongside the pasta.

Common mistakes to avoid

• Over-boiling fresh tomatoes: Their skins only need 30–60 seconds in boiling water to loosen.
• Discarding the tomato juice: Strain it as directed and add it with the purée.
• Browning the garlic: Keep the heat moderate as the onion and garlic cook.
• Skipping the simmer: Cook the sauce for 10 minutes so it has time to thicken.
• Cooking the basil for too long: Add it after turning off the heat.

How to store

Refrigerate the sauce in a covered container and use it within a week. Reheat gently in a pan, stirring until hot; add a splash of water if it has thickened in storage.

Frequently asked questions