Your cart:
You have 0 item items in your cart
View cart
Total Price
Have a question? Click here to Ask a Chef

Tomato Basil Pasta Sauce


This yummy tomato and carrot based recipe comes to us from Sisley who makes it a staple in her kitchen.  And no wonder! - Use the easy to prepare, brightly coloured mixture as a sauce over pasta or rice, or serve warm as a spread for veggies (she suggests thick cucumber slices), crackers or rounds of fresh or toasted baguette topped with goatmilk feta cheese.  Bonus:  the recipe is vegan-friendly and gluten free! 

  • 3 large vine-ripened tomatoes, chopped
  • 1 cup fresh or frozen basil, chopped
  • 1 orange bell pepper, chopped
  • 3 large carrots, chopped
  • 1 small to medium sweet onion, chopped
  • 1/2 bunch parsley, chopped - plus additional to serve
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil

# of Servings


Cook Time (min)


Difficulty Rating


Preparation Time (min)



Wash the vegetables and chop into small pieces. Set aside.

In a deep skillet or pan set on medium heat, bring the oil to temperature and add the chopped onion,   Sautée onion for about 5 minutes or until golden.   Add the chopped tomato, carrot and pepper and turn heat to high, stirring constantly until the carrots begin to soften.  Turn heat to low and add the chopped parsley and basil, and the tomato paste.  Stir to incorporate and then occasionally for about 30 minutes.  

For a chunky sauce, leave as-is for immediate use, or transfer to a bowl or jar to cool.   For a smooth sauce or spread, transfer cooled sauce to a blender or food processor (don't try blending hot sauce, as the appliance will almost surely flip it's lid) and whiz to reach desired consistency.  Re-heat as desired before serving.

C@H Tip:  We love Sisley's mason jar presentation (and the weathered Adirondack chair).  Why not try this foodie gift packaging idea yourself, next time you want to whip up a little love for someone special?

Submitted by: