Slow-Simmered Tomato Basil Pasta Sauce

This tomato basil pasta sauce uses tinned tomatoes, sliced garlic and olive oil, with fresh basil added near the end. A 30–40 minute simmer reduces the tomatoes; crush them with a spoon for texture or blend the finished sauce for a smoother result.

Ingredients

• 800g quality tinned tomatoes
• 3 cloves garlic, thinly sliced
• Fresh basil (1 generous bunch)
• 2 tbsp extra virgin olive oil
• Sea salt & black pepper
• Optional: pinch of sugar to balance acidity
• Optional: 2–3 tbsp double cream or crème fraîche for richness

How to make tomato basil sauce

1. Heat the olive oil in a heavy-bottomed pan over medium heat.
2. Add the sliced garlic and let it soften without browning.
3. Pour in the tomatoes and crush gently with a wooden spoon. Season with salt and pepper.
4. Simmer over low heat for 30–40 minutes, stirring occasionally, until the sauce has reduced.
5. Tear the basil leaves and stir them in during the final 5 minutes of simmering.
6. Taste the finished sauce. Add the optional pinch of sugar if you want to soften its acidity.

When does the basil go in?

Add the fresh basil during the last 5 minutes, not at the start of the simmer. Have the leaves ready while the tomatoes reduce so you can finish the sauce without extending the cooking unnecessarily.

Chunky, smooth or creamy

Crushing the tomatoes with a spoon leaves some pieces. For a smoother sauce, use a hand blender, following its instructions for hot liquids. Stir in the optional 2–3 tbsp double cream or crème fraîche for a richer version; either addition introduces dairy.

How long should you allow?

The 30–40 minutes is simmering time, not the full preparation time. Slicing the garlic, preparing the basil and softening the garlic take additional time. Cook the pasta separately according to its package directions.

Preparing sauce for another meal

Transfer leftovers to clean, shallow containers and refrigerate promptly. For freezing, use freezer-safe containers or trays and label the portions. Once tray portions are solid, transfer them to a freezer bag or container.

Thaw in the fridge and reheat in a pan, stirring until hot throughout. If you added cream or crème fraîche, the texture may change after freezing.

Ways to use the sauce

• Toss with your preferred pasta.
• Spoon over roasted vegetables.
• Spread on flatbread as a pizza base before baking.
• Use as a tomato base for baked eggs, cooking the eggs separately as required by your chosen method.

Portion according to the dish and number of people you are serving. The recipe does not establish a fixed number of dinners.

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