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Garden Fresh Tomato Sauce



  • 6 large garden fresh tomatoes, skinned and chopped
  • 4 garlic cloves, chopped
  • 3 medium onions, chopped
  • tomato paste (small can)
  • fresh basil and oregano
  • fresh-cracked black pepper, to taste
  • olive oil       2 Tbsp    30 ml
  • chili flakes       1/2 tsp    2 ml


In advance, blanch tomatoes in a large pot, cool and remove skins. Set aside in a bowl. Chop when cool, leaving some in larger chunks. Pour olive oil into a large pot, and place on medium heat, allowing to heat up slightly. Add chopped garlic, onions and chili flakes, cook lightly, being careful not to let the garlic burn. Place chopped tomatoes in the pot and cover. Bring to boil, then reduce to medium-low, cooking for at least 2 hours, ensuring that the sauce doesn’t burn or stick to the pot. If you prefer a thicker sauce, add tomato paste. Season to taste. Makes a light, fresh, simple sauce. Serve with your favourite pasta, topping with freshly grated Parmesan cheese and a pinch of freshly cut basil. Serves 4. This recipe was featured in the article Fresh off the vine.
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