Classic Tomato Sauce

Vine-ripened or full-flavoured summer tomatoes are best , but you can also use canned tomatoes to create this classic sauce.

Number of servings : 4

Prep time: 10 minutes

Cooking time: 35 minutes

Type of meal : | Main Courses | Main Courses

Special diet : | Heart Health


2 tablespoons extra virgin olive oil
1 large onion, finely chopped
1 garlic clove, chopped
1 kg tomatoes, skinned, seeded  and chopped
2/3 cup red wine or vegetable stock (reduced-salt if possible)
2 tablespoons chopped fresh basil
or 1 teaspoon dried basil
1/8 teaspoon sugar
pepper to taste
8–10 sprigs fresh basil, shredded, to garnish (optional)
5 tablespoons freshly grated Parmesan cheese or 5 heaping tablespoons Parmesan cheese shavings to serve (optional)



  1. Heat the oil in a large saucepan. Add the onion and garlic, and cook gently, stirring occasionally, for 5 minutes or until softened but not browned.
  2. Add the tomatoes, wine or stock and basil. Cook over medium heat for 20–30 minutes or until the sauce is thick.
  3. Purée the sauce in a blender or food processor until smooth, then pass it through a fine sieve if a particularly smooth result is required.
  4. Add the sugar to balance the acidity of the tomatoes.
  5. Stir in pepper to season and reheat the sauce.
  6. Use the sauce as required. Or, if desired, pour it over freshly cooked pasta, toss well and top with shredded basil and freshly grated or shaved Parmesan cheese.

Nutritional information: