Homemade Tomato Basil Pasta Sauce Recipe - Allrecipes.com
Homemade Tomato Basil Pasta Sauce Recipe
  • READY IN 30 mins

Homemade Tomato Basil Pasta Sauce

Recipe by  

"This amazing sauce is great over noodles or some kind of vegetable. With a short cooking time, it's fabulous!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Aug 17, 2010

Excellent basic sauce recipe. Easy to prepare great flavor. Substituted red wine for the water. This sauce is full of flavor and coats the pasta evenly. Will be adding this one to the regular rotation. You should definitely try this one.

Most Helpful Critical Review
Jul 08, 2012

This was just ok for me. It tasted very basil-y when I tasted just the sauce, but once mixed with pasta it seemed to have no flavour at all. I also added some wine. It didn't say anywhere (nor in the reviews I read) that the tomatoes should be peeled, but I would have much preferred it that way; that's just a personal preference thing though I guess. I also wish I'd taken my hand blender to it so that it would be more 'saucy' instead of chunky, but again that's my preference. This was very quick and simple though, so I would try it again with additional/different seasonings. One last comment, maybe I just like my pasta particularly saucy but this wasn't even close to 4 servings for me. Make more if you have a big family or want some extra to freeze. Thanks for the recipe though, it was a good start for me for making my first made-from-fresh-tomatoes sauce.

Jun 15, 2011

Delicious! I was concerned at first, but it turned out lovely. Here's some hints I found useful: if using dried instead of fresh basil, use only four teaspoons. I also found that I didn't need the 1/4 cup water, and added used two tablespoons whole wheat flour rather than one all purpose. Also, you can just use a 28 oz can of diced tomatoes, and if you want to save some calories, only use one teaspoon margarine rather than a tablespoon butter, and omit the oil. It will still taste great.

Jul 13, 2010

This really was a fantastic and simple recipe. I love that I can make it using all-natural ingredients. I didn't have any small tomatoes, so I used 4 large ones instead, and it still turned out great. I also had some ready-to-serve portobello mushroom Italian sausage in my fridge, so I threw that in there. This was my first attempt at making homemade pasta sauce and I will definitely be doing this again. Really and truly amazing.

Sep 07, 2010

This is a wonderfully easy, quick sauce. We didn't have fresh tomatoes on hand, but two cans of diced tomatoes worked just fine. It was so delicious, the man of the house did the dishes. Any recipe that can get him to wash dishes deserves all five stars!

Sep 02, 2011

This was a great, light sauce! Don't expect that all day simmering thick sauce, this is just a perfect fresh easy way to use up your garden veggies. We had it with ricotta ravioli and salad for a fast and delightfully homemade Friday night dinner. Thanks! :)

Aug 30, 2010

Wow! This sauce was amazing. My husband I made this with fresh tomatoes and basil. Mmmm! We will make this again.

Aug 31, 2010

Loved it! It was nice to find a tomato sauce that didn't have sugar in it but still didn't have a bitter taste. Made this with home grown tomatoes and basil. Loved it's freshness.


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  • Calories
  • 78 kcal
  • 4%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Kayleigh Whipps
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