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1 from 1 vote

Best homemade Tomato Sauce - Passata di pomodoro

fruity and so delicious
Course basic recipe
Cuisine sauce, vegan
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Author klaraslife Kathrin Salzwedel


  • 1 large carrot finely diced
  • ΒΌ piece celery tuber finely diced
  • 2 medium white onions
  • 2 cloves of garlic
  • 4 cans tomato a 800 g
  • 1 handful basil
  • parsley
  • salt pepper sugar


  • Finely chop the onions and garlic cloves. Heat 6-8 tablespoons of olive oil in a saucepan, cook the onions and garlic in a glassy pan over medium heat for 5-6 minutes.
  • Add the celery and carrots and cook for 10 minutes.
  • Add tomatoes salt, pepper and sugar and leave to boil for 2 hours in slow heat.
  • Cut basil and parsley roughly add 20 minutes before the end of the cooking time. Blend the sauce but carefully (Do not overheat and start very slowly, heat can splatter hot liquid, risk of burning).
  • Cook the sauce for a further 1.5 hours. Fill in sterilized glasses and turn it upside down for 5 minutes.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg