Tomato sauce for pasta

This tomato pasta sauce recipe shows how to make a tomato sauce for pasta.  A tomato sauce is really easy to make and can be used in a wide range of pasta dishes.


Getting everything ready

  1. Peel and finely dice the onion.
  2. Peel and finely chop the garlic.
  3. Wash, peel and rewash the carrot and cut into finger shapes.
  4. Wash the celery and cut into finger shapes.
  5. Cut off any fat from the bacon rashers.
  6. Wash the herbs.
  7. Tie the following into two small bundles: celery, carrot, parsley stalks, basil, thyme sprigs, bay leaves and bacon rashers.


  1. Heat the oil in a large heavy-based saucepan.  Add the garlic and onions and sweat over a gentle heat without colour for 3 to 4 minutes.
  2. Add the chopped tomatoes and mix in the tomato purée before adding the sugar and the small bundles of herbs and bacon.
  3. Bring to the boil, turn down the heat and simmer gently for about 25 minutes.
  4. Remove the bundles of herbs and bacon.  Season to taste and use as required.

Tomato sauce – hints and tips

A good tomato sauce is a fine base to many pasta dishes.  Hopefully, you will find this tomato sauce for pasta recipe simple to follow and will be of use to you.  You could make more than you immediately require and keep the remainder for another time.  Allow the tomato sauce to cool and pour it into an airtight jar.  Date and label the jar and it will keep in the fridge for a few days.

Tips for cooking pasta

Here are some great tips for cooking pasta, which includes information on how to choose your pasta and how to avoid overcooking your pasta.


Prep Time: 15 mins
Cook Time: 40 mins
Serves: As required
  • 4 tablespoons olive oil
  • 75g onion, finely diced
  • 4 garlic cloves, finely chopped
  • 800g Italian tinned chopped tomatoes
  • 1 heaped tablespoon tomato purée
  • 1 medium-sized onion
  • 2 sticks celery
  • 2 bay leaves
  • Small bunch basil
  • 2 thyme sprigs
  • 6 parsley stalks
  • 2 rashers streaky bacon
  • 2 teaspoons caster sugar
  • Sea salt and freshly milled black pepper, to taste


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