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Tomato and basil sauce recipe

Tomato and basil sauce recipe

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  • Recipes
  • Dish type
  • Side dish
  • Sauce

This is a simple, yet delicious fresh tomato sauce. Serve as a pasta sauce or a dipping sauce with bread sticks or garlic bread.

42 people made this

IngredientsMakes: 4

  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 5 tomatoes, peeled and finely chopped
  • 1 teaspoon caster sugar
  • 4 tablespoons water
  • 2 teaspoons chopped fresh basil
  • salt and pepper to taste

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. In a large frying pan, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil and salt and pepper.
  2. Bring contents of the pan to the boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (25)

this recipe is delicious i did however add a splash of soy sauce! and an onion-14 Feb 2011

Altered ingredient amounts.added an 1 onion, a splash of soy sauce and an extra tsp of sugar just yummy-14 Feb 2011


After it was done cooking I drained the extra water and added 10oz. tomato paste and cooked it an extra 10 minutes. It was the best marinara sauce I've ever had!-21 Oct 2003

Serena Wolf’s Grilled Vegetables with Tomato Basil Sauce, Feta and Herbs

Simple and so inviting: arrange a variety of seasonal vegetables—grilled until gorgeously tender, yet still crisp—over a bed of our lively tomato basil sauce. Then cover everything with a generous amount of fresh herbs and crumbles of briny feta just before everyone helps themselves.

Pre-heat a lightly oiled grill (or grill pan) over medium-high heat. (If you have a grill basket, you may want to use it for the asparagus and onion.)

In a small bowl combine the olive oil and garlic.

Pat the zucchini and squash dry with a cloth or paper towel to remove any excess moisture. Brush the vegetables all over with the olive oil mixture and season them with kosher salt and black pepper.

Place the vegetables on the hot grill and let them cook until they’re tender (but not mushy!) and have developed grill marks. The vegetables will have slightly different cooking times: roughly 5 minutes for the asparagus (turn them every 1 to 2 minutes) 7 to 8 minutes for the zucchini and squash (3 to 4 minutes per side) and 8 to 10 minutes for the bell pepper and onion (4 to 5 minutes per side).

Meanwhile warm the Tomato Basil Sauce in a medium saucepan until simmering. You can do this on a cooler section of the grill or on the stovetop over medium-low heat.

Add the Tomato Basil sauce to the base of a large shallow serving bowl or platter. Arrange the grilled vegetables on top of the tomato sauce. Top with basil, parsley and crumbled feta. Serve warm.

  • 1 medium spaghetti squash (4-5 pounds), cut in half, seeds removed
  • 3 tablespoons extra-virgin olive oil
  • ⅔ cup chopped onion
  • 4 garlic cloves, minced
  • 2 pounds ripe tomatoes, diced (about 4 cups save juices)
  • ¼ cup vermouth, dry red wine or dry white wine
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 8-10 fresh basil leaves, torn

Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Place spaghetti squash halves, cut-side down, on the prepared baking sheet. Bake until the squash is tender when pierced with a knife, 40 to 50 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until fragrant and starting to soften, 2 to 3 minutes. Reduce heat to medium. Add garlic and continue cooking until golden, about 2 minutes. Add tomatoes and their juices. Increase heat to medium-high. Add vermouth (or wine) and cook, stirring occasionally, until the tomatoes begin to break down, 4 to 5 minutes. Stir in pepper and salt. Reduce heat to low and simmer for 5 minutes. Remove from heat and cover.

When the squash is cool enough to handle, use a fork to scrape the flesh from the shell add it to the tomato sauce. Stir in basil.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove, chopped
  • 1 cup grape tomatoes, halved
  • 3/4 cup mascarpone
  • Salt and freshly ground pepper
  • 1 teaspoon sherry vinegar
  • 2 tablespoons finely shredded basil leaves

Heat the olive oil in a medium skillet. Add the garlic and tomatoes and cook over high heat, stirring, until the tomatoes are softened, about 5 minutes. Add the mascarpone and cook over moderately high heat, stirring, until piping hot. Season the sauce with salt and 1/2 teaspoon of pepper, stir in the vinegar and basil and serve.


I probably wouldn’t serve this Tomato Basil Rice with Asian food because basil isn’t really a flavour associated with Asian cuisine. But having said that, if the basil is left out or substituted with chives or green onions, it would be terrific with loads of Asian foods. Various forms of tomato rice is big in Asia!

Other than that, I think it’s the sort of side that will go with almost anything. In addition to which, you should totally feel free to switch the basil with whatever herb you want – just adjust the quantity to taste depending on how strong the flavour of the herb with. – Nagi x

PS In case you’re stuck for ideas:

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.

5-Minute Tomato Basil Pesto Sauce

Our 5-Minute Tomato Basil Pesto Sauce may become your favorite quickie dinnertime go-to from this day forward. And this delicious no-cook, gluten-free, plant-based recipe may make you shop differently, too. For instance, you might start keeping a pack of sun-dried tomatoes in your pantry, just in case. This is the kind of sauce that makes you feel all chef-y even though it only takes a whole five minutes to make!

And the coolest thing about this simple recipe is that it couldn’t be any easier to make. All you do is place the ingredients in a high-speed blender and blend until you achieve a chunky consistency, or go ahead and smooth the lumps out if that suits your fancy.

And the list of ingredients is short and sweet every single part can be adjusted to make you happy without messing up the result. We use versions of this sauce in our favorite Sun-Dried Tomato Best-o Pesto Pasta as well as in our Instant Pot Sun-Dried Tomato Spaghetti Squash.

If you haven’t tried either of these swimmingly easy to prepare dinners, you really should, and soon! Sun-dried tomatoes are head turners when it comes to adding a nice punch of flavor. And when it comes to nutrients, these sun-dried powerhouses of taste are not too shabby either.

5 Stand-Out Facts About the Nutrients in Sun-Dried Tomatoes:

  • One cup of sun-dried tomatoes has 139 calories, 8 grams of protein and 7 grams of fiber.
  • A one-cup serving of sun-dried tomatoes has 39 percent of the RDA of potassium.
  • Men get 82 percent, and women obtain 27 percent of the recommended daily intake of iron.
  • One cup provides 23 percent of the RDA of thiamine and riboflavin, as well as 31 percent of niacin.
  • Sun-dried tomatoes provide 19 percent of the daily intake of Vitamin K.

Regarding the potassium, it’s essential for muscle contraction and the transmission of nerve impulses. And those B vitamins are ideal for converting food to energy, maintaining the nervous system and keeping skin healthy.

As for Vitamin K, it is necessary for blood clotting and regulates bone mineralization.

And back to those B vitamins, they’ve been linked to the retention of brain matter which makes it highly beneficial as a preventative measure regarding Alzheimer’s. For more on that subject, we recommend that you watch this incredibly informative video.

5 Stand-Out Things to Remember About 5-Minute Tomato Basil Pesto Sauce:

  • It’s quick to prepare… 5 minutes is hard to beat!
  • Short shopping list… we’re talking just a bit more than a handful of ingredients here!
  • Hello, there’s no cooking required… no kidding… there’s no cooking!
  • There’s only one container needed to make the entire recipe… everything goes in the blender!
  • Additionally, there’s no chopping required… drop in the wholesome vegan ingredients and let the blender do its job!

One last thing worth mentioning is that we love to top off this sauce with a sprinkling of our nutty, cheesy Plant-Based Pine Nut Parmesan!

We’d love to hear from you when you try this delicious recipe. And until you get around to making this tasty dish, Pin this recipe on Pinterest for safe keeping.

Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce) Recipe

Why It Works

  • Using the pasta water to quickly blanch the tomatoes makes peeling them easy without wasting time.
  • Grating the tomato flesh releases its juices while leaving it somewhat chunky.
  • Rapidly mixing the hot spaghetti and its water with the fresh sauce ingredients creates an emulsified sauce that clings to every strand of spaghetti.

This Sicilian pasta sauce couldn't be quicker or easier to make: Peel and roughly purée some tomatoes, mix them with raw minced garlic, chopped basil, olive oil, and red pepper flakes and then toss with cooked spaghetti and some of its starchy water as soon as it's cooked. Some toasted breadcrumbs, meanwhile, help thicken and emulsify the sauce.

Because the sauce is heated only by the pasta and its cooking water, it retains all of its fresh tomato and basil flavor. It reminds us a little of tomatoey pesto alla Trapanese, except this recipe is even simpler and faster to whip up.

That ease is tied to its history: In the olden days, wandering cart drivers would crisscross the Italian countryside, selling goods, wares, and basic cooking ingredients to the townspeople along the way. When they were hungry, they'd quickly whip up a sauce like this using just the basic ingredients they had on their cart.

This is just one example, though. Some Sicilian recipes add grated Sicilian Pecorino cheese or ricotta salata, while others omit the tomatoes. The variations are endless (as you travel farther north to Rome, the sauce shifts to a cooked version packed with shelf-stable ingredients like canned tomato, canned tuna, and dried porcini mushrooms).

Keep that in mind when you make this: You can make your own version based on what you have on hand. Don't have fresh basil? Some fresh parsley works well, too. Low on tomatoes? Make an in bianco ("white") version without them. Just like the cart drivers of long ago, your carrettiera sauce can be whatever you need and want it to be.

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup finely chopped carrot
  • 4 cloves garlic, minced
  • 2 tablespoons snipped fresh oregano
  • 1 cup red wine
  • 7 (14.5 ounce) cans diced tomatoes, undrained
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅓ cup snipped fresh basil

In a 5 1/2- to 7-quart Dutch oven, heat oil over medium heat. Add onion and carrot cook about 10 minutes or until very tender, stirring occasionally. Add garlic and oregano cook for 2 minutes more, stirring frequently. Add wine bring to boiling, stirring up any browned bits on the bottom of the pan. Boil gently about 10 minutes or until most of the wine is evaporated.

Add undrained tomatoes, salt, and pepper. Bring to boiling reduce heat. Cover and simmer for 25 minutes. Uncover and simmer for 20 minutes more (see Tip). Stir in basil just before serving.

Tip: For a smooth sauce, remove from heat after simmering uncovered for 20 minutes. Cool about 20 minutes. Transfer about 4 cups of the sauce to a blender cover and blend until smooth. Repeat blending remaining sauce, 4 cups at a time, until all is pureed. Return all to the Dutch oven and heat through. Stir in basil just before serving.

To make ahead: Prepare as directed. Spoon sauce into an airtight container cover. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Thaw frozen sauce in the refrigerator before using.

My Homemade Food Recipes & Tips

This light tomato based sauce will add a hint of mediterranean cuisine to any dish.

It goes great with fried or grilled vegetables (e.g. zucchini and eggplants) seafood (mussels and shrimps) and meats it also can be served as pasta sauce.

Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.


  • 1lb of tomatoes
  • 2 garlic cloves
  • Fresh basil
  • Salt to taste
  • Olive oil

How to prepare, step-by-step:

  1. Prepare ingredients: take sweet pulpy tomatoes, rinse them with cold water, rinse basil as well: Tomato and Basil Sauce Recipe: Step 1
  2. Blanch tomatoes: for that bring cooking pot with water to boil, cut tip of each tomato cross-like and out them to the boiling water, for about 20-25 secs: Tomato and Basil Sauce Recipe: Step 2
  3. Then put tomatoes under cold running water, cool them down and remove skin (more info on how to blanch tomatoes here): Tomato and Basil Sauce Recipe: Step 3
  4. Slice each tomato in half, remove stem parts and puree tomatoes in blender. If you got good pulpy tomatoes you can also remove their seeds before pureeing, that will save you some time on cooking, but you will also throw out big part of tomatoes. I kept seeds in: Tomato and Basil Sauce Recipe: Step 4
  5. Warm up sauce pan with 1 tablespoon of olive oil. Peel both garlic cloves and chop them into the warmed up pan: Tomato and Basil Sauce Recipe: Step 5
  6. Fry garlic over moderate heat until transparent, stir from time to time: Tomato and Basil Sauce Recipe: Step 6
  7. Pour tomato puree in: Tomato and Basil Sauce Recipe: Step 7
  8. Bring sauce to simmer and adjust heat so it keeps lightly simmering, cook sauce to reduce amount of liquid so sauce gets desired consistency (about thickness of heavy cream), then salt to taste and remove from burner: Tomato and Basil Sauce Recipe: Step 8
  9. Chop basil and add to the sauce pan: Tomato and Basil Sauce Recipe: Step 9
  10. And mix tomato basil-garlic sauce goes great with grilled/fried vegetables or pasta: Tomato and Basil Sauce

Watch the video: Συνταγή για ριγκατόνι φούρνου με πλούσια σάλτσα ντομάτας από την Κατερίνα Λένη. Ευτυχείτε. OPEN TV (September 2022).


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