Easy Tomato Sauce

Easy Tomato Sauce

This easy tomato sauce uses fresh seasonal tomatoes to produce a rich and delicious addition to your pantry which can be used throughout the winter months.

Course Jams, Chutneys etc
Cuisine Italian
Keywords preserve, sauce, tomato sauce, tomatoes
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 3 500ml jars
Author Choclette @ Tin and Thyme


  • 2-3 onions - peeled
  • 1 garlic bulb - cloves separated out and peeled
  • 2 ½ kilos of ripe tomatoes - washed
  • 1 red chilli
  • 1 large handful of basil leaves - washed
  • 6 thyme sprigs - hard stems removed optional
  • 6 sprigs of marjoram or oregano  - hard stems removed optional
  • 1 tsp sea salt
  • dash of tamari optional


  1. Roughly chop the onions and throw into a good blender. Add the garlic cloves, chilli and herbs.
  2. Depending on size, you may need to roughly chop the tomatoes. Add them to the blender and blitz until you have a smooth (ish) consistency.
  3. Pour into a large lidded pan. Add the salt and tamari, if using. Cover and bring to the boil.
  4. Turn the heat down and let the sauce simmer gently for ten minutes.
  5. Take the lid off the pan, turn the heat up so that the sauce continues to bubble. Let it cook down until reduced by half when it should be thick enough to coat the back of a spoon, about 1 hour. Stir occasionally so it doesn't burn on the bottom.

  6. Take off the heat and allow to cool slightly, then pour into sterilised glass jars if keeping in the fridge, or suitable containers if freezing.
  7. Allow the sauce to cool before putting the lids on.

Recipe Notes

Will keep in the fridge for a good three months and in the freezer for at least six.

If making this quantity of sauce, you'll need to blend in 2-3 batches.