Homemade Tomato & Basil Sauce

Makes 3-4 servings


  • 400g fresh tomatoes – I like to use half large and half cherry
  • 3 cloves garlic, sliced
  • a handful of basil leaves
  • 1 tbsp olive oil
  • salt and pepper


  1. Skin the large tomatoes by plunging into boiling water for a minute and then slipping off the skins. Roughly chop.
  2. Add the oil and garlic to a pan, fry gently being careful not to burn the garlic as this will make it taste bitter.
  3. Add the chopped tomatoes, cover and simmer for 20 minutes
  4. Meanwhile halve the cherry tomatoes. Add these to the pan with half the basil leaves, torn and salt to taste
  5. Cover and simmer for another 10 minutes
  6. Uncover and continue to cook for another 20 minutes or so, until the sauce thickens and starts to become slightly jammy.
  7. Add the remaining basil, check the seasoning.
  8. Serve with wholemeal, brown rice or spelt spaghetti, penne or rigatoni
  9. This is also delicious with cubes of roasted aubergine

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