Tomato and basil sauce

Name: Tomato and basil sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 15 mL (1tbsp) oil; 3 garlic cloves; 500 g carton creamed tomatoes or passata; 1 bay leaf; Sprig of fresh thyme; Salt and ground black pepper; Caster sugar; 45 mL (3 level tbsp) chopped fresh basil

This classic pasta sauce recipe oozes traditional Italian flavours.

By The GH Kitchen TeamPublished: 05 May 1997

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Food, Cuisine, Ingredient, Dishware, Dish, Tableware, Recipe, Cutlery, Kitchen utensil, Meat,

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Yields:

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Ingredients

15 ml (1tbsp) oil
3 garlic cloves
500 g carton creamed tomatoes or passata
1 bay leaf
Sprig of fresh thyme
Salt and ground black pepper
Caster sugar
45 ml (3 level tbsp) chopped fresh basil

Directions

1. Step 1
  Heat the oil in a saucepan, add the crushed garlic and fry for 30sec (cook it very briefly; if it browns it will taste bitter).
2. Step 2
  Immediately add the creamed tomatoes or passata, bay leaf and fresh thyme. Season to taste with salt and ground black pepper and a large pinch of caster sugar. Bring to the boil and simmer, uncovered, for 5-10min.
3. Step 3
  Remove the bay leaf and thyme, then add the chopped fresh basil and serve immediately.
4. Step 4
  Serve with pasta or cooked meats such as lamb, pork or chicken.
  
  More of our favourite pasta recipes:
  
  Chicken and pepper pasta
  
  Creamy prawn pasta
  
  Tuna melt pasta bake
  
  Pepper and goats cheese pasta
  
  Chilli pasta

Per Serving:

Calories: 45

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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