Italian Tomato Sauce

A very versatile Italian Sauce

Spicy Tomato Puree | Sauces | Vegetarian | A Life Time of Cooking

This is a gorgeously herby tomato sauce with an Italian swagger. It cooks slowly down then is blended well (using a blender) or coarsely (with an immersion blender), and the sauce can be frozen. It pairs delightfully with cheeses like fontina, can serve as a fresh chutney, used as a spread in layered sandwiches and toasties, and of course serves as a sauce as well.

I have a few of “go to” tomato recipes that I make and freeze for the winter months. This is one of them, Tomato Paste is another, and I like freezing tomatoes whole, to throw into dishes as they cook. I also make Spiced Tomato Puree, and Tomato and Chilli Jam. And just for luck, I throw some tomatoes through the juicer and freeze the juice. We have a splendidly tomato-ey winter. I love that this recipe is part of our tomato-y stash.

It was my daughter who first pointed out how good this recipe is. It has been in use in our household since 1998. That is how good it is!

Similar dishes include Umbrian Cure-all Sauce, Salsa Verde, Tomato and Chilli Jam, Tomato Paste, and Baked Tomato Pasta Sauce.

Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato recipes here. Or you might like to browse Sauce recipes here. Check out our easy Autumn recipes here.


Italian Tomato Sauce

Saute in a large pan:
3 Tblspn olive oil
2 cups chopped onion
4 – 6 cloves garlic
1 cup chopped green pepper
2 Tblspn chopped fresh basil
1 tspn chopped fresh oregano
2 dried bay leaves or 5 fresh leaves
2 tspn salt
1 tspn fresh thyme

When onions are clear and very soft, add:
1 kg fresh tomatoes, chopped
3 – 4 Tblspn tomato paste (optional)
2 Tblspn red wine
black pepper
1/2 cup chopped fresh parsley
1 Tblspn jaggery or brown sugar

Simmer until thick, approx. 45 – 60 minutes.

Spicy Tomato Puree | Sauces | Vegetarian | A Life Time of Cooking


I often find myself eating this herby sauce with fontina cheese. A beautiful pairing.



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