Chunky home-made tomato sauce

A few simple ingredients can create the most delightful homemade tomato sauce! This versatile sauce is perfect for canning which will store in your fridge for up to 6 months. Thank you for sharing this recipe with us Lily Gallo.

This recipe is : Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

Yield: 1650ml sauce Prep Time: 5 mins Cook Time: 20 minutes

  • 1 tablespoon extra-virgin olive oil

  • 2 yellow/brown onions, diced

  • 5 garlic cloves, minced

  • 4 cans non-gmo organic diced tomatoes

  • 1/4 cup fresh basil leaves, minced

  • 2 teaspoon dried oregano

  • Freshly ground salt & black pepper, to taste

  • 2 bay leaves

Tip: Check your cans are BPA free. Cans that are not, have a plastic lining inside of them which leaks into your food.

It's so simple to make this basic kitchen staple.


  1. Add the oil, onion, and garlic into a large pot and sauté over medium heat for about 5 minutes until onions are translucent. Season with salt and pepper.

  2. Stir in the diced tomatoes and increase heat to high-medium to bring to a low boil. When the mixture boils, reduce the heat to medium and simmer for about 15 minutes, uncovered, until most of the water cooks off. Watch closely, reducing heat if necessary and stirring often.

  3. Stir in the oregano. Continue cooking until thickened to your liking and then remove from heat. Add the chopped basil.

  4. Blitz sauce in the food processor for a smoother sauce if desired.

  5. Pour hot sauce into the sterilized jars immediately if canning, otherwise use sauce as a pasta sauce, base for pizza, or for any other tomato based recipe.

Enjoy friends! I hope you love this hearty, flavourful sauce as much as I do.

To our health and happiness,

Jacqui xx

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