Home made Tomato Pasta Sauce

  • admin
  • August 22, 2014 8:05 pm


We love Italian food !! It has very much become a staple diet. Pasta is something that we have atleast once a week, if not twice !! The days that have a buzy 7.30 am to 6 pm , I am sure to stir up the sauce into pasta that day. But we definitely do not stick to our monotonous flavours.. Its not just Creamy Tomato Sauce or White sauce always.. We do have a Chinese version) . Coriander Pesto Sauce And more…


Large Vine Tomatoes  
Bay leaf
Dried Red Chillies
Shallot Onions
Cloves of Garlic
Green Pepper , deseeded
2 tsp
Tomato Puree
2 Tbsp.
Tomato Ketchup
1 Tsp
Dried Basil
1 Tsp
Dried Oregano
2 Tbsp.
Olive Oil
to Taste


  • Blanch the tomatoes in a large pot of boiling water. Once it cools down, peel the skin, clean the tomatoes and chop them into fine pieces.
  • Finely chop onions, pepper and mince the garlic.
  • Heat oil in a broad pan and add bay leaf and dried red chillies. Sauté for about 30 seconds. Throw the onions, garlic and pepper ,all at once and sauté them for a 3-4 minutes , until the onions are soft .
  • Pop in the chopped tomato and let the pulp simmer in for at least 10 – 12 minutes, until the sauce reduces.
  • Add in Tomato Puree, Tomato Ketchup, Dried herbs and the about 1tsp of salt and cook for another 10 minutes. Once the desired consistency is achieved, switch off the gas and move the sauce pan on a hot stand, letting it cool down.
  • Refrigerate and use as may desired.

  • Boil a pot of hot water and drop in the pasta to be cooked along with a tsp of oil and a pinch of salt.. Cook, according to the intructions of the packet upto Aldente.Drain the pasta and let cool down by passing it under running tap water. Set it aside.
  • Heat a tsp of Olive oil and add 2 tsp of the pasta sauce. Saute for about 1 minute and add the cooked pasta . Adjust your seasoning accordingly like adding more salt , pepper , pepper flakes if desired . Grate some cheese and enjoy it warm.
  • If you like fry veggies like carrots and peas and add it before adding pasta sauce.


The original recipe calls for adding 1/4 a cup of ketchup. I have tried it in my first batch and found it sweetening my sauce. Hence I have omitted the sugar called for as well.
The recipe also calls for removing the bay leaf, peppercorns and green peppers. But I like to retain them in my jar to retain the flavours.

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