Tomato and basil sauce

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Make this whenever you find or grow great, ripe, sweet-smelling tomatoes - and then work out what to do with it. Use it as a pasta sauce in its own right, or as the base of a sauce, or serve as a puddle with a simple grill.


  • 1 kg (2 lb) ripe roma tomatoes
  • 5 tbsp olive oil
  • 1 garlic clove, bruised
  • handful of basil leaves, torn
  • sea salt and freshly ground black pepper


Drop tomatoes into boiling water for 10 seconds, remove and peel. Cut them in half, squeeze out seeds, and chop remaining flesh. Heat olive oil and garlic in a saucepan. Add tomatoes, basil, salt and pepper, and cook for 20 minutes until the sauce thickens. Discard garlic. Add some extra basil leaves at the end of cooking to heighten the flavour.