Italian Tomato Sauce

Makes approx. 2 cups
Preparation Time: 10 minutes
Cooking Time: 20 minutes


Tick off the ingredients as you buy them

  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1 tablespoon tomato paste
  • 2 x 400g cans Val Verde Peeled Tomatoes
  • 1/2 cup chopped basil
  • sea salt and freshly ground black pepper

Heat oil in a large saucepan and cook garlic and onion over medium heat for 5 minutes or until softened, but not browned. Add the tomato paste and cook, stirring, for 1 minute.

Add the Val Verde Peeled Tomatoes and break up roughly with a wooden spoon. Cook, simmering, for 10-15 minutes or until slightly thickened; stirring occasionally. Stir in basil and season to taste; cook for a further 2 minutes.

Serve over spaghetti or for use in lasagne or cannelloni.


Keep in the fridge for up to 1 week or freeze for up to 3 months.