Basil Tomato Pasta Sauce is a mouthwatering Italian classic, and for good reason. Its rich history in Italian cuisine and use in countless dishes make it a beloved favourite in kitchens around the world. It’s a blend of juicy tomatoes, soffritto, and fragrant basil cooked gently over low heat. This sauce is a staple you won’t want to be without.
At the heart of this sauce is the soffritto. By blending EVOO, onions, carrots, and celery, you create a flavoursome base that is like a foundation for the entire dish, not just the sauce. To create the best possible result, use high-quality peeled tomatoes. San Marzano are my top choice for their rich flavour, but if they are hard to source, choose a high-quality Italian canned peeled tomato brand.
This sauce is simple and versatile. Once all your prep is done, all you need to do is wait and let it cook gently k. Be careful, the aroma filling your kitchen will probably tempt you to boil some pasta right then and there.
Once you master this Basil Tomato Pasta Sauce recipe, you’ll never want to go back to store-bought sauces again, so make a big batch and bottle up extra for next time.
💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/the-best-basil-tomato-pasta-sauce-ever/
#sauce #pastasauce #vincenzosplate
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25 Comments
Please do yourself a favor and go get the written recipe (maybe print it and stick it on your fridge). Recipe -> https://www.vincenzosplate.com/the-best-basil-tomato-pasta-sauce-ever/
Can we freeze this?
I buy Cento brand peeled tomatoes. They are San Marzano, and the only ingredient is tomatoes. I've never made a pasta sauce before, but I'm sure I can do it. And this has nothing to do with making the pasta sauce, but I made a caprese salad today and it was so good I plan to make another one very soon. I had everything but the fresh basil and I forgot I had some in the refrigerator 😂
Chef Vincenzo, great recipe for sauce! Just what I needed to watch on My Birthday! Bellisimo! Keep up the great work!
Vincenzo, I've enjoyed many of your videos, and I look to them for guidance in the kitchen when I'm making my own pasta. And I really like that you emphasize that tradition and culinary culture should be respected. Bravo.
Can you please do a video on pasta cacio e uova? (Is there such a thing in Italy as spaghetti cacio e uova, or is it only done with tubetti?)
No garlic???!!!
Love this recipe! I'm going to make a lot and pressure can it so it will be shelf stable and I can use it as needed.Thank you for posting. I never miss your videos!
I have to make this to compare it to the cherry tomato sauce, as that is a current favorite at our house.
Would you recommend separating portions to freeze before adding the basil, so basil is only added in the portion to be used, and can then be added after re-heating to the other portions, to avoid burning that basil. Or is it needed for flavor, and then add note fresh after re-heating?
My God….I just received today fresh and beautiful tomatoes from my family garden. Straight away I had an idea to make a sauce, and here you are 😅❤ thank you Vincenzo 🙂
Fantastic, i can see you have learnt a lot from the master Jamie Oliver!!! Well done!
I was surprised to find no garlic. I will have to try this…
Delicious pasta Vincenzo! I made it the day after you posted this video, and it the tastiest and easiest pasta to make.👍
I learnex the blendinf tje soffrito trick from you and make my sauce from whole peeled tomaatoes (or passataif im in a hurry) and ot's a GameChanger! Thank You!!!
This might be one of the most important of your videos. (Except maybe how to make proper carbonara). So many people mess tomato sauce up by over complicating it.
Tempted to bring back pasta to my meal prep rotation!!!!
Hello any plans on making a beef carpaccio?
I love your videos Vincenzo but I am a bit confused with one thing. You said no water to get the last bit of tomato out of the tin but you put water in the sofrito. What's the difference. Surely an extra tablespoon of water won't make any difference? Plus when you reduce it, it will evaporate anyway?
I dont recommend blending the carrot and celery unless you want a grainy sauce, but im just an amerian, what do i know.
THANK YOU! Finally, a tomato base recipe that speaks to my heart! 😊
I' made this just a few hour's after you posted, turned out incredibly delicious! Thanks.for sharing!
When I have a kitchen I will try this recipe.
Thank you very much, Vincenzo, for sharing your video with us.
Hi Vincenzo – Great job on this recipe! I will definitely make this recipe! What type of pasta would this beautiful sauce work perfectly with?
Bellissimo. Definitely will be making
I can tell this will be what I was looking for 😮😢❤
No garlic?!?