Easy From-Scratch Tomato Sauce

One of my favourite things to make is tomato sauce. I love using fresh tomatoes, and it’s actually not that hard. After many many sauces, some fails and successes, I do have have a method that guarantees me the latter. The key is to cook the tomatoes at a high heat, which shortens the cooking time sufficiently. This sauce in fact only takes about 30 minutes to complete. I’ve found it also can be made without oil, which is great because you don’t need oil, and it’s always healthier to cut it out. Instead, I use a bit of vegetable broth which also adds extra flavour. The goal in sharing this recipe is to show you how easy sauce can be to make and how healthy of a meal it can be. It ‘s all vegetables and that’s one of my favourite things about pasta sauce is that it is super healthy.

Of course you can change up the sauce a bit, and I encourage to adjust and add to it as you see fit. That’s one of the joys of cooking; to put your own spin on something a make a dish perfect for you. This is a super healthy meal, but if you’re looking to make this even healthier you can use red lentil pasta, or any other type.

serves 4-6 Ingredients

5-6 small to medium tomatoes
4-5 large garlic cloves
1 small yellow onion
10 sun dried tomatoes
1/4-1/3 cup vegetable broth (or water)
3/4 tsp salt or more to taste
10 dashes or black pepper or more to taste
1/2 tsp of oregano or more to taste
dash or two of cayenne
2 dashes of paprika
1 box (454g) of pasta (if you’re ready to have it at the same time)


Mince the garlic, dice the onion and chop the tomatoes, however don’t worry about slicing them perfectly because you will be blending them later. I recommend removing the water from the tomatoes before you cook them if you can. You can do this after the top has been cut off  by rinsing them and pulling the wet, seedy insides out. This will just help the tomatoes cook better.

In a large pot, add the onion and garlic and broth*. Heat on medium and cook for about 2 minutes. Next, add in the tomatoes and increase the heat to medium high. Cook on this heat for 5 minutes, stirring occasionally, then reduce the heat to medium and cook for 10 minutes more. Watch for any splattering.

Add in the sun dried tomatoes 1 minute before you take the pot off the heat. Transfer it all to a blender and blend until desired consistency. You may want it chunky, so blend until the sun dried tomatoes have broken up a bit, or blend until it’s smooth.

After blending, return it to the pot and heat over medium. Add in all your spices and stir occasionally. Let this cook for a couple minutes then remove from heat and let it cool before you store. Or, if you want to have it right away start to cook your pasta as the box tells you and keep the sauce on low heat.

*If you don’t want to use sun dried tomatoes in this sauce, I strongly recommend you remove the water from the tomatoes, as it tells you in step one. The sun dried tomatoes add depth of flavour and thicken the sauce a bit so if you don’t use them make sure your tomatoes are not over-watered so they cook well.

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