This is a really easy tomato pasta sauce that is gluten and dairy free plus with no sugar content I reckon that makes it much better than buying most jars of tomato pasta sauce in the shops. You can make it on a Sunday and it will happily keep in the fridge for a couple of days before using it or double the quantities and freeze it so it is there when you need it. We have a bumper crop of tomatoes in the garden this year so this was a perfect way to use them, we’ll probably be eating tomato pasta sauce for the next year!
Tomato Pasta Sauce
- 500g of tomatoes, diced
- 2 sweet red pointed peppers, sliced in half and deseeded
- 1/2 red onion, diced
- 2 cloves of garlic, finely sliced
- Around 1 tbsp of fresh basil, coarsely chopped (or half a tbsp of dried basil)
- 1/2 tbsp of fresh coriander, coarsely chopped (or 2 tsp’s of dried coriander)
- Pinch of salt
- 1/2 tsp of ground pepper
- A small amount of oil, around 1/2 tbsp
- Slice each pepper in half, deseed them and roast in the oven for 7-8 mins. Allow them to cool enough to be handled and then dice them into smaller pieces.
- In large pan on the hob add the oil and then the onions. Sauté for 2-3 minutes, or until softened.
- Stir in garlic, red peppers, and diced tomatoes. Cook for 10 minutes over a medium-low heat. The tomatoes and red peppers will be soft and it will look more like a sauce.
- Add the chopped basil and coriander along with the salt and pepper. Stir through letting it simmer for another couple of minutes and that’s it your sauce is ready.
If it is still to watery after the 10 minutes and you want it thicker then just keep it simmering at a low heat for longer and it will thicken up. Alternatively you can add some cornflour or arrowroot and that will thicken the sauce.
We’ve kept it in the freezer for months until we needed it and it’s always been fine, so it is worth making a batch for busy weekdays when you need something easy.
If you’re looking for another pasta sauce to try I also love this dairy free sage and lemon sauce I make.