Basic Tomato Sauce

This is probably one of my most favorite recipes, basic tomato sauce.

Once again, going on the premise of a simple home made meal (apart from your store bought pasta), this recipe takes a few basic ingredients and makes a wonderful sauce for your pasta.

This may differ from most other sauces because it's simmered for at least 2 hours. I know what you're thinking..."2 hours?! I can whip up a sauce in 20 min!!". But hey, the simmer just makes it taste good. Another key tip to this sauce..user FRESH herbs! Don't use those dried packages of oak leaves, buy FRESH basil and oregano. Apologies in advance for not noting exact quantities; but don't worry, you'll be fine. Oh..and don't use CANNED crushed tomatoes, I'm warning you from now.


  • JAR of ground tomatoes (1 Liter)
  • extra olive oil
  • sea salt
  • fresh garlic
  • FRESH basil (finely chopped)
  • FRESH oregano (chopped)


  1. Pour some olive oil in your pot; enough to coat the bottom of the pot and then some. Heat on med low heat.
  2. Crush or finely chop garlic and toss it in the heated olive oil. Careful not to burn yourself
  3. Once you begin smelling the aroma of the garlic, keep an eye on it, you'll need to throw in your tomatoes right when the garlic begins to brown. YOU DON'T WANT TO WAIT TOO LONG, BURNING THE GARLIC WILL RUIN THE SAUCE
  4. As you throw in the tomatoes, add the basil, oregano and season with salt (to your taste)
  5. Bring the sauce to a boil then reduce to a simmer for at least 2 hours.
  6. Take your empty (tomatoey) jar, fill no more than half way to catch any left over tomatoes and dump it in  your sauce
  7. Simmer for 2 hours leaving the lid ajar to let steam escape