fresh tomato pasta sauce

  • Author: Cassie Johnston
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • Pinch of red pepper flakes
  • 1215 Roma tomatoes, roughly chopped
  • 1 handful of flat leaf parsley, minced
  • 1 handful basil, sliced into ribbons
  • Salt and pepper, to taste


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add in the garlic and red pepper flakes and cook until the garlic is tender and fragrant, about 5 minutes.
  2. Add in the tomatoes and cook until they have released their juices and lost their shape, about 5 minutes. Add in the parsley, basil, salt and pepper and cook for an additional minute. Remove from heat and puree using an immersion blender until mostly smooth (but a little bit chunky). Toss with fresh cooked pasta.

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