I’m not a huge fan of pre-made sauces. Don’t get me wrong, I use them occasionally when I want a super quick meal. However, more often than not, I prefer to make a sauce from scratch. Today, I’m sharing my homemade tomato pasta sauce recipe with you!
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Cooking from scratch can often feel like a daunting task. However, this recipe is so simple, it’ll become your go-to for pasta! (It’s definitely my go-to!) It’s also really versatile and goes with lots of different things.
If you like this, you’ll love my quick vegetarian chilli recipe!
It’s suitable for vegans and goes really nicely with courgettes, peppers and mushrooms. You can also throw it in a chicken pasta bake or have it with mince as an easy ‘spag bol’. We, personally, use quorn mince but it would go with beef mince too!
For this recipe, you’ll get the best flavour if you make it in advance and allow it to sit for a couple of hours. Don’t worry if you don’t have the time for that – it still tastes great if you eat it straight away and it can be made in 30 minutes!
My favourite thing about this recipe is that you can eat it chunky or smooth. Once the sauce has cooked, you can transfer it easily to a blender or use a hand blender to get a smooth consistency.
This is particularly great if you have fussy kids (or adults) and you want to hide some vegetables. I recommend adding red pepper to this recipe for extra nutrition!
The Kenwood MultiPro food processor is an essential in my kitchen. I use it for this tomato sauce recipe but also for my smoothies, pancake mixture and more! They don’t sell my version anymore but the newer version looks even better as it’s glass rather than plastic! I also have the Kenwood Triblade hand blender which is really useful, especially for large batches of sauce!
Watch how I make this homemade tomato pasta sauce on IGTV!
Homemade Tomato Pasta Sauce Recipe
Vegan Tomato Pasta Sauce
- Blender (optional)
- 1 White Onion
- 2 Cloves of Garlic
- 2 400g Tins Chopped Tomatoes
- 1 Veg Stock Cube
- 1 tsp Tomato Purée
- Splash Red Wine (or 1 red wine stock cube)
- 1 handful Fresh Basil (or 1/2 tbsp of dried basil)
- 1/2 tbsp Dried Oregano
- Salt and Pepper to taste
- Heat some olive oil in a large pan and add the onion. Cook until soft.
- Add the garlic. Cook for 1 minute.
- Add the chopped tomatoes, tomato purée, vegetable stock, red wine, basil, oregano, salt and pepper.
- Allow to simmer on a low heat for at least 10 minutes.
- You can serve this sauce now or later. Leave it chunky or add to a blender and blend until smooth.
- For a beautiful blend of flavours, allow the sauce to sit for 2 hours before serving.
- Serve with boiled pasta.
- Vegetable recommendations: Courgette, Peppers and Mushrooms
This really is the easiest pasta sauce that I make. Make sure you use up the sauce in 48 hours or alternatively, freeze it for up to 3 months!
Pin this recipe so that you never lose it!
Don’t forget to let me know what you think to this recipe!
If you make it, take a photo and tag me on Instagram or Twitter! I’d love to see you recreating my favourite sauce!
Always remember to take a ‘paws’!
AYY I watched half of your insta live evening but then jack came in from work and I didn’t get to watch the rest yet 🙁 BUT I’m so glad that this is vegan AND fairly easy to make so I may just have to try this sometime – I’ll let you know how it goes!
Yay! Glad you like it! I’m sure you’ll make it well!