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Tomato sauce

This is a base recipe that will solve most your Continental and European recipe problems.

Variety of recipes can be made with this by just adding and subtracting a few ingredients.

Ready in: 3 hours

Makes: 3 kg


This base sauce can be used for tossing any pasta of your choice.

Can be served as an accompaniment for any other main course like roulade, lasagne and many others.

The sweetness or sourness can vary according to your preference.

Salt is not added to the base sauce to increase its shelf life.

It can be stored in the fridge for upto 2 weeks, keeping in mind that it's not touched with a wet spoon and is stored in an airtight container. Bouquet garni is nothing but all fresh herbs tied together so that it's easy to remove once the sauce is ready.


  • 2 kg local red tomatoes (blanched)

  • ½ kg tomato paste

  • 2 medium carrots

  • 2 medium onion

  • 5 to 6 cloves of garlic

  • Bouquet garni of thyme, rosemary, basil

  • 2 no bay leaf

  • 4-5 peppercorns

  • Sugar to taste

  • ½ cup oil


  1. Heat oil in a heavy bottom pan, add garlic, bay leaf, peppercorns, bouquet garni, onion, carrots and saute them until it starts to sweat.

  2. Add blanched tomatoes (skin on) and tomato paste to the pan.

  3. Mash them with the help of a ladle and mix them all together.

  4. Keep on low heat and keep stirring it at regular intervals, mashing them a little every time you mix it.

  5. Cook it for 1 ½ hours until it starts to reduce. But make sure it's always on the lowest heat setting of your gas stove.

  6. Cool it down and blend it into a paste and strain it with help of a strainer. And throw away the remaining residue.

  7. Cool completely before storing it in the fridge.

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