Tomato and Basil Pasta Sauce Recipe

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Most Helpful Positive Review

Oct 05, 2009

I just made this and it was amazing! I only prepared for 2 servings, and kept all of the ingredients in the same proportions, only with 3 differences: -added 3/4oz cream cheese during simmer -substituted white vinegar for balsamic -used crush basil during simmer, topping with fresh basil upon serving RIDICULOUSLY TASTY, and very simple too :)

—Chef Jimbly

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Most Helpful Critical Review

Jan 12, 2011

I made this sauce mostly according to the directions. I did puree the onions and canned tomatoes (I don't care for chunky sauce). I substitued 1 cube of frozen chopped basil (from Trader Joe's) for the fresh basil. It was ok - fresher tasting than using canned tomato sauce. However, it was too sweet. My family commented it was too sweet also. I would cut the sugar in half, maybe less. If you want some zip to it, you might want to use more red pepper flakes, as I didn't taste any spiciness at all. I'm still looking for that perfect light tomato sauce.

—SometimeCook

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56 Ratings

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Mar 18, 2011

Excellent sauce... I used fresh tomatoes (8 romas) as I avoid all canned goods due to high sodium counts. I doubled the red pepper flakes and halved the sugar but left the rest the way as stated. Once done cooking and before adding the basil, I used my immersion blender to thicken it up with the chopped tomatoes/onions. Excellent served over any pasta. Have made this once already and forgot to review :) Good stuff! thanks for the recipe!

—Gitano

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Dec 13, 2010

Good, fresh recipe. Make sure you use good quality balsamic vinegar. If you do not have fresh basil, add dried basil when the tomatoes and other ingredients are added. Bring to a boil, cover and reduce heat. Allow to simmer for at least an hour for full flavor.

—emilyv

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Jan 13, 2010

Wow just made this is so easy and so tasty. Would recommend to try. Also think would be nice with some mushrooms.

—Joanne

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Sep 04, 2011

The best tomato sauce we've had, including any from a restaurant (and dare I say even better than dishes we had in Italy). Made a couple tweaks: used fresh tomatoes (roughly about 7-8 tomatoes), used a couple extra tablespoons good extra virgin olive oil and a little more balsamic (roughly 1-1.5 tablespoons, instead of teaspoons), and did not use any sugar (it was sweet enough from the tomatoes and balsamic). I also used 1 extra clove of garlic. We left the red pepper flakes out, and each person could add to their own dish. It was absolutely fabulous, and this will forever be my go-to red sauce recipe.

—dan

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Dec 26, 2011

This was great. Increased the garlic, pureed the canned tomatoes, used only 1/2 tsp of sugar, as I don't care for sweet tasting sauce, and pinch of red pepper flakes. The fresh basil at the end really pulls it all together. Used it with "Hearty vegetable Lasagna" recipe on this site. It was great!

—equanimity

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Oct 21, 2009

Very easy and tasty. I'll probably be making this often.

—Lisa

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Nutrition

Calories
155 kcal
8%

Carbohydrates
14.9 g
5%

Cholesterol
0 mg
0%

Fat
10.5 g
16%

Fiber
2.9 g
12%

Protein
2.4 g
5%

Sodium
390 mg
16%

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

Nutritional Information

Tomato and Basil Pasta Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 155
Calories from Fat: 95

% Daily Value *
Total Fat 10.5g 16 %
** Saturated Fat 1.5g 7 %
Cholesterol 0mg 0 %
Sodium 390mg 16 %
** Potassium 472mg 13 %
Total Carbohydrates 14.9g 5 %
Dietary Fiber 2.9g 12 %
Protein 2.4g 5 %
Sugars 8.9g
** Vitamin A 15 %
** Vitamin C 39 %
** Calcium 11 %
** Iron 24 %
** Thiamin 11 %
** Niacin 15 %
** Vitamin B6 19 %
** Magnesium 11 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.