Rustic Tomato Sauce

5 from 2 votes
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Baby, it’s cold outside!  Nothing warms me up like a hearty dish of pasta or steamed veggies topped with a delicious tomato sauce.

You are going to love this Rustic Tomato Sauce… make it with fresh or canned tomatoes!

5 from 2 votes

Rustic Tomato Sauce


  • 1 medium onion diced
  • 2 tbsp olive oil
  • 6 cloves garlic minced
  • 4 lbs tomato roma, blanched & peeled
  • 3 oz tomato paste
  • 1/2 cup basil fresh, chopped
  • salt and pepper to taste


  • Heat oil in saucepan over medium heat, add onion & sauté for 4 minutes. Then add garlic & sauté for 3 minutes. Season with salt & pepper.
  • Add tomato paste to onion & garlic mixture. Cook for 4 minutes, stirring constantly.
  • Add tomatoes & bring to a boil, stirring constantly.
  • Reduce heat to low & simmer for 45 minutes, stirring occasionally.
  • Fold in basil and season with salt & pepper before serving.


Substitution: 56oz canned whole plum tomatoes in place of roma tomatoes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Gluten-Free, Kid-Friendly, Pasta, Vegetarian
Like this? Leave a comment below!

Enjoy this delicious Rustic Tomato Sauce over pasta, steamed veggies, grilled meats & more!  The options are endless… the sauce is always boss!

Stay warm & remember – fresh, frozen, dried, canned, 100% juice… all forms count & MORE MATTERS!

Beat the winter blues with a diet that is rich in fruits & veggies!


Rustic Tomato Sauce

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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1 Comment

  1. I’m not a very disciplined cook. I use what I have. And I don’t like extra steps. I’m sort of lazy. So with that said, I used fresh tomatoes that are a variety that are green and red on the outside. The tomato paste was enough to keep the sauce looking the right color and I didn’t bother to blanch or peel the tomatoes but I cut away any questionable spots. I was very happy with the outcome, I used basil and parsley from my garden. I would next time add green pepper if I have it.