This slow cooked tomato sauce is all about patience and depth of flavor. Gently simmered over low heat, it transforms simple ingredients into a rich, comforting sauce that can be used as a foundation for countless meals, from pasta to vegetable bakes and beyond.
Why You’ll Love This Recipe
This recipe rewards you for slowing down. The long, gentle cooking time allows the tomatoes to break down naturally, creating a deep, rounded flavor without any harsh acidity. It is made with everyday ingredients, is easy to prepare, and fills your kitchen with an inviting aroma. It is also ideal for batch cooking, making weeknight meals easier and more satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
20 g unsalted butter
1/2 medium onion, finely chopped
2 garlic cloves, finely grated
1 teaspoon fresh oregano, finely chopped
1 teaspoon dried oregano
1 kg fresh tomatoes, roughly chopped, or 2 × 400 g cans chopped tomatoes
300 ml vegetable stock
1 tablespoon balsamic vinegar
1 teaspoon tomato purée
100 ml non-alcoholic white grape juice or additional vegetable stock
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
1 small pinch sugar
Directions
Heat the olive oil and butter together in a large, heavy-based pan over medium heat. Add the chopped onion and cook gently for about 4 minutes, stirring often, until softened but not browned.
Stir in the garlic, the dried oregano, and half of the fresh oregano. Continue cooking for another 3 to 4 minutes, allowing the onions to take on a light golden color while releasing their sweetness.
Add the tomatoes to the pan, followed by the vegetable stock. If using canned tomatoes, rinse each can with a little of the stock and add that to the pan as well. Stir in the tomato purée, balsamic vinegar, non-alcoholic grape juice, sugar, salt, and pepper.
Bring the sauce to a gentle boil, then immediately reduce the heat to the lowest setting. Let it simmer uncovered for at least 2 hours, stirring every 15 minutes and scraping down the sides of the pan. The sauce should reduce by at least half and become thick and glossy.
Stir in the remaining fresh oregano at the end of cooking. Remove from the heat and allow the sauce to cool before using or storing.
Servings and timing
This recipe makes approximately 1.2 liters of sauce, serving 6 to 8 people as a base sauce.
For a smoother sauce, blend it with a hand blender once cooled.
Add a pinch of chili flakes for gentle heat.
Stir in finely chopped carrots or celery with the onion for added sweetness.
Replace oregano with fresh basil for a softer, more aromatic flavor.
Finish with a small knob of butter for extra richness before serving.
Storage/Reheating
Store the cooled sauce in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze in portion-sized containers for up to 3 months.
To reheat, warm gently in a saucepan over low heat, stirring occasionally. Add a splash of water or stock if the sauce has thickened too much.
FAQs
Can I use only canned tomatoes?
Yes, canned tomatoes work very well and provide consistent flavor year-round.
Do I need to peel fresh tomatoes first?
No, the long cooking time softens the skins enough that peeling is not necessary.
Why does the sauce need to cook so long?
Slow cooking allows the tomatoes to break down fully and develop a deep, rich taste.
Can I make this sauce without butter?
Yes, you can use only olive oil if you prefer.
Is the sugar necessary?
The sugar balances acidity but can be omitted if your tomatoes are naturally sweet.
Can I double the recipe?
Yes, just use a large enough pot and allow a little extra cooking time.
What dishes can I use this sauce for?
It works well with pasta, rice dishes, vegetable bakes, and as a base for stews.
How thick should the sauce be?
It should be thick enough to coat a spoon but still spreadable.
Can I add other herbs?
Yes, thyme or rosemary can be added in small amounts for variation.
Is this sauce suitable for batch cooking?
Absolutely, it is ideal for making ahead and storing for later use.
Conclusion
Slow cooked tomato sauce is a timeless kitchen staple that proves simple ingredients can create extraordinary results. With a little time and care, this recipe delivers a versatile, comforting sauce that you will return to again and again.
A rich, comforting slow cooked tomato sauce made with simple ingredients and simmered to develop deep, rounded flavors—perfect as a base for pasta, vegetable bakes, and more.
Ingredients
2 tablespoons olive oil
20 g unsalted butter
1/2 medium onion, finely chopped
2 garlic cloves, finely grated
1 teaspoon fresh oregano, finely chopped
1 teaspoon dried oregano
1 kg fresh tomatoes, roughly chopped, or 2 × 400 g cans chopped tomatoes
300 ml vegetable stock
1 tablespoon balsamic vinegar
1 teaspoon tomato purée
100 ml non-alcoholic white grape juice or additional vegetable stock
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
1 small pinch sugar
Instructions
Heat olive oil and butter in a large heavy-based pan over medium heat.
Add chopped onion and cook gently for about 4 minutes until softened but not browned.
Stir in garlic, dried oregano, and half of the fresh oregano. Cook for another 3–4 minutes.
Add tomatoes, vegetable stock, tomato purée, balsamic vinegar, grape juice (or extra stock), sugar, salt, and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to the lowest setting. Simmer uncovered for at least 2 hours, stirring every 15 minutes.
Once thick and reduced by half, stir in the remaining fresh oregano.
Remove from heat and let cool before using or storing.
Notes
Use canned tomatoes for consistency and convenience.
The sauce can be blended for a smoother texture.
Add chili flakes for a hint of heat.
Incorporate chopped carrots or celery for sweetness.
Fresh basil can replace oregano for a different flavor profile.
