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French Tomato Sauce

French Tomato Sauce with clear ingredients, a practical method and useful kitchen notes.

By Gary Burfield-Wallis First published Updated
French tomato sauce in a roasting tray with a serving spoon.
A fresh tomato and herb sauce ready for serving.

At a glance

Recipe summary

Prep
15 min
Cook
45 min
Total
1 hr
Serves
One batch
Skill
Easy

This is closer to a straightforward fresh tomato and herb sauce than the classical French sauce tomate, which is traditionally more involved.

That does not make it less useful. It is a simple base for pasta, pizza, vegetables or dishes that need a bright tomato sauce.

What affects the result

Ripe tomatoes vary greatly in water content, sweetness and acidity. The final simmer may therefore need to be shorter or longer than the stated timing, and the amount of sugar should be judged after tasting rather than added automatically.

What you need

Ingredients

Metric US Ingredient
1 kg 2 lb 3 oz ripe tomatoes Diced.
50 g 1.8 oz olive oil
2 cloves 2 cloves garlic Minced.
1 medium 1 medium onion Finely chopped.
1 tsp 1 tsp sugar
To taste To taste salt and black pepper
To taste To taste fresh basil, oregano and thyme Chopped.

How to make it

Method

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook gently until softened and aromatic without browning heavily.
  2. Add the diced tomatoes and stir them through the softened aromatics.
  3. Add the sugar, then season lightly with salt and black pepper.
  4. Simmer over low heat for 20 to 30 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
  5. Blend to the texture you prefer, leaving the sauce chunky or making it smooth.
  6. Stir in the chopped herbs and simmer for another 10 to 15 minutes.
  7. Taste, adjust the seasoning and use the sauce hot.

Useful notes

Equipment

  • Large saucepan
  • Wooden spoon
  • Hand blender, if a smooth sauce is wanted

Allergen notes

  • The core ingredient list contains no obvious major UK allergens, but check any additions and serving ingredients.

Storage

Cool promptly, refrigerate in a covered container and reheat until piping hot. Freeze in portions for longer storage.