Fresh Tomato and Basil Sauce
Prep time
Cook time
Total time
Serves: for preparing 2 jars of sauce
  • 1kg (2lb) ripe tomatoes, peeled
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, peeled and finely minced
  • 15g (1/2 cup) fresh basil leaves, plucked off stems and finely minced
  • 1 teaspoon sea salt (or salt to taste)
  1. Have the tomatoes and the fresh basil leaves well washed and all the ingredients prepared as indicated in the ingredients description.
  2. Put the peeled tomatoes into a food processor or blender and process to turn them into a purée.
  3. Heat the olive oil in a large saucepan over medium heat, add the garlic and sauté for around 1 minute until it begins to colour lightly. Add then the tomato purée and the fresh basil finely minced and season with salt. Add a pinch of sugar if you do not like the acidity of the tomatoes.
  4. Bring to the boil, and then turn the heat to low heat and simmer for 20 minutes stirring occasionally. Watch your sauce while it is simmering until you see if it has reached the consistency and flavour that you like and then remove from the heat.
If where you live it is not easy to find good quality tomatoes, or they are too pricey, you could use instead a can of organic whole peeled tomatoes and proceed with them as indicated in step 2.

If you like onions in your tomato sauce, you can also add some onion finely chopped in step number 3 and soft them until lightly coloured before adding the tomato purée. When doing this you may not feel the need to add a pinch of sugar, as the sweetness of the onion would help to cover the acidity of the tomatoes.

If you are not going to consume it immediately, pour the tomato sauce into a jar, seal and store in the fridge. You can keep it in the fridge for up to 4 days.
Recipe by Tasty Mediterraneo at