Basic Tomato Sauce

Salsa al Pomodoro

Preparation info

  • Difficulty


  • Makes Enough for

    1¼ lb


Appears in

You can use this to enrich and enliven all kinds of sauces, soups and stews. It will keep in the fridge for about 4 days and in the freezer for 1 month. Then use it rather like a stock cube or as a sauce in its own right for pasta, risotto or casseroles. To this basic sauce you can add flaked tuna fish, stoned and chopped olives, mushrooms or anything else which takes your fancy.


  • 3 tablespoons olive or vegetable oil or butter or margarine
  • 1 carrot, scraped and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 stick celery, finely chopped
  • 2 tablespoons chopped fresh mixed herbs or parsley
  • 1 X 14 oz (400 g) can tomatoes, drained, de-seeded and puréed
  • salt and pepper


Heat the oil or fat and fry the carrot, onion, celery and herbs until the onion is soft and transparent. Add the tomatoes and stir vegetable oil or butter or thoroughly. Season with salt and pepper and simmer, covered, for about 30 minutes.