Tomato basil pasta sauce


After going on a quest to make the perfect simple tomato sauce, I tried many different methods and eventually developed this recipe which is now one of my favorites. This sauce is easy to make and gives you plenty of leftovers to jar and save for a rainy day. Enjoy!


  • 2 tbsp ghee butter (or olive oil to make vegan)
  • 5 fresh plum tomatoes
  • 26 oz strained tomatoes
  • 28 oz can whole Italian tomatoes (plum or san marzano tomatoes)
  • 8 garlic cloves
  • 2 small yellow onions
  • 1 dried bay leaf
  • 1 cup of fresh basil leaves
  • 1 tsp oregano
  • 1/4 cup cabernet sauvignon wine (optional)
  • salt and pepper to taste



In a large pot, heat either butter or olive oil on medium heat. Next, add minced garlic cloves and diced onions with salt and pepper. Sauté garlic and onions for a few minutes or until fragrant/the onions have become soft and translucent. Next, add fresh tomatoes, strained tomatoes, and canned whole tomatoes. Add dried bay leaf, wine, oregano, and whole basil leaves. Mix your sauce and then cover and let simmer for about 45 minutes to an hour or until the sauce has thickened up. Then mash the tomatoes to your desired consistency, remove bay leaf, and serve. Can be stored in jars in the refrigerator .





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