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Basic tomato and basil sauce recipe

Basic tomato and basil sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is a perfect sauce to use as a base. You can add a variety of other flavours to the finished sauce, just cooking for a few minutes to create a completely different dish.

36 people made this

IngredientsServes: 6

  • 3 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 3 (400g) tins of chopped tomatoes
  • ½ teaspoon crushed chilli flakes
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons caster sugar
  • 1 bunch basil leaves, torn into small pieces
  • salt and freshly ground black pepper, to taste
  • grated Parmesan cheese, to serve

MethodPrep:30min ›Cook:50min ›Ready in:1hr20min

  1. Heat the oil in a saucepan and gently cook the onion and garlic until softened.
  2. Stir in the tomatoes, chilli flakes, balsamic vinegar and sugar.
  3. Bring to a simmer and cook slowly for 45 minutes to 1 hour.
  4. Stir in the basil and season with salt and pepper. This can be left chunky or blended in a food processor for a smooth sauce.
  5. Serve spooned over cooked pasta with plenty of Parmesan cheese.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (1)

Lovely sauce and adapted to my families needs. Thank you-15 Sep 2014

Recipe Summary

  • 3 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 (14.5 ounce) cans tomatoes, chopped
  • ¼ teaspoon red pepper flakes, or to taste
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons white sugar
  • ¾ cup basil leaves, torn into pieces
  • salt and ground black pepper to taste

Heat the olive oil in a skillet over medium heat cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce season with salt and pepper.

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It’s so easy to make this delectable, quick garlic basil tomato sauce. All you need is 7 ingredients – cherry tomatoes, fresh basil, fresh garlic, butter, lemon zest, lemon juice and sea salt!

Get a small basket of summer’s best organic cherry tomatoes! Yes, choosing organic tomatoes is important because they are on the EWG’s Pesticides in Produce Dirty Dozen™ list – cherry tomatoes are included in this list as well.

Then gather the remaining ingredients – fresh basil leaves, fresh garlic cloves, lemon, butter, sea salt and optional freshly ground black pepper.

Give the cherry tomatoes, fresh basil and lemon a quick wash, then dry them before prepping them.

Grab a cutting board and a sharp knife and prep the cherry tomatoes by slicing them in half and set aside. Then finely mince the garlic – you can do this with a chef’s knife or use a coarse microplane grater and set aside.

Next, use a microplane or fine grater and zest the lemon – just the yellow part of the lemon peel/rind, not the inner white pith and set aside. Then cut the lemon in half and squeeze a few teaspoons of juice into a small bowl and set aside.

In a medium saucepan over low heat, add the butter and allow to melt – this should take about a minute. Once the butter has melted, increase the heat to medium and add the tomatoes, garlic, lemon zest and lemon juice.

Cook for about 5 minutes, just until the cherry tomatoes start to break down. Then add the whole basil leaves to the sauce and give it several stirs until the basil leaves have slightly wilted into the sauce.

At this point you can remove the sauce from the heat and season with sea salt and optional freshly ground pepper. I usually add about ¼ teaspoon of sea salt to the tomato basil garlic butter sauce.

Then when serving, I let everyone season their individual plates to their liking.


This homemade tomato basil butter sauce is delicious mixed into your favorite pasta as well as served with fish or chicken.

  • 150ml/5fl oz extra virgin olive oil
  • 4 garlic cloves, peeled, roughly chopped
  • 2 x 400g/14oz tinned chopped tomatoes
  • large handful fresh basil
  • salt and freshly ground black pepper
  • 200g/7oz fresh penne

For the basic tomato sauce, heat the oil in a frying pan over a medium heat, add the garlic and fry for 1-2 minutes, or until softened.

Add the tinned tomatoes and basil and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 12-15 minutes. Season, to taste, with salt and freshly ground black pepper.

Remove two thirds of the tomato sauce from the pan and set aside to be used in another recipe (it can be frozen for up to six weeks).

Cook the pasta in a pan of salted, boiling water until al dente, then drain well and stir it into the sauce. Warm through for a further minute, then serve.

Begin by scoring the tomatoes on one end. Don’t cut too deep — about 1/4-inch is good.

Boil the tomatoes for a few minutes.

Then plunge into cold water.

Peel the skin off the tomatoes (it should come right off), then cut them into 1/2-inch chunks.

Place the chopped tomatoes, along with all of their seeds and juices, into a large sauce pan, along with the butter, olive oil, onions, garlic, salt and sugar.

Cook over low heat, uncovered, for 75-90 minutes, or until the sauce is no longer watery.

Remove the onion and discard. If there are any large chunks of garlic, remove those as well (mine usually dissolve into the sauce).

Add the basil right before serving for the freshest taste.

Toss with pasta and enjoy!

  • 4-6 very ripe tomatoes, peeled, seeded, and chopped, or one 28–ounce can San Marzano tomatoes, drained and chopped
  • 4 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh oregano leaves
  • 6-8 large fresh basil leaves, julienned
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste (optional)
  • Salt and pepper

In a medium saucepan, add the tomatoes, two tablespoons of oil, oregano, and basil, and bring to a boil, uncovered, over medium-high heat. Reduce the heat to low, cover the pan, and simmer for about 30 minutes, stirring occasionally.

Meanwhile, in another medium saucepan, heat the remaining oil over medium-low heat. Then add the onion and garlic, and cook, stirring frequently, for 6–8 minutes.

Put the tomatoes through a food mill or small-holed colander to remove any remaining seeds and skin, and then add to the onion mixture. Stir in the tomato paste (if using), season to taste with salt and pepper, and then reduce the heat to low and cook, uncovered, for about 20 minutes more, stirring occasionally.

To make the Pomodoro sauce, we will first make the tomato puree. Click here to see the recipe of how to make tomato puree.

Next, heat the olive oil in a heavy bottomed sauce pan add in the garlic and toss for a few seconds. Next add in the tomato puree, salt , the crushed black pepper and the red pepper flakes and give the Pomodoro sauce a brisk boil. Turn the heat to low, cover the pan and simmer the sauce for about 10 to 15 minutes, until all the flavors from the garlic get into the sauce. Finally stir in the fresh basil leaves, turn off the heat. Cover the pan and keep the sauce aside.

While the sauce was simmering, bring water to boil in a large sauce pan. Season the water with some salt, add in the Spaghetti and cook stirring occasionally, until about 2 minutes until the pasta is tender.

Once the spaghetti is cooked, drain pasta and keep it aside.

Now to finish making the recipe we have to combine the cooked Spaghetti along with the Pomodoro sauce.

To do this, add the pasta into the tomato basil pasta sauce and give it a good boil for about 3 to 4 minutes. Once you notice the Spaghetti is well coated with the sauce, the dish is ready to be served.

Spoon the Spaghetti Pomodoro into individual serving bowls and sprinkle with Parmesan Cheese and serve warm for a weeknight or party dinner. Serve Spaghetti Pomodoro Recipe (Pasta in Tomato Basil Sauce) along with Fresh Garden Salad Recipe.

Ingredients in basil sauce

The nice thing about basil sauce? Pesto is what we usually make when our basil plant is bushy and overflowing. But pesto calls for pine nuts and Parmesan cheese, which aren’t cheap. Basil sauce drops those pricey ingredients, but you still have all that great fresh basil flavor. It’s almost like a dairy-free and nut-free pesto. But mostly, it’s a bright green, delicious sauce that’s endlessly versatile. Here’s what you’ll need to make it:

  • Basil leaves
  • Garlic
  • Olive oil
  • Lemon juice
  • Salt

Easy Meatballs Recipe

Meatballs are a family favourite – they’re easy to make, they’re versatile and they taste delicious.

Meatballs are a family favourite – they’re easy to make, they’re versatile and they taste delicious.

This is a very simple recipe for high protein, healthy meatballs in a rich tomato and basil sauce.

The great thing about meatballs is that they are very versatile and you could use different mince if you like, we sometimes use this turkey mince for variety and you can also play around with the herbs and spices too.

Sometimes a little chilli mixed in with the meatballs gives it a great kick or you can add some wine to the sauce for extra richness too. If you cook these, don’t forget to leave a comment in the comments section at the bottom of this page or send us a photo on Twitter or Instagram!

BONUS: Download a free recipe book with 10 delicious high protein recipes that you won't find on the website!

Serving Size 1 serving

Servings 4

Amount Per Serving Calories 297 % Daily Value * Total Fat 9g 14 % Total Carbohydrate 12g 4 % Protein 42g 84 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.