Photo of Homemade tomato sauce by WW

Homemade tomato sauce

Points® value
Total Time
50 min
10 min
40 min
Looking for your new go-to pasta sauce? This is one you’ll come back to again and again. MAKES 3 x 400g jars (4 servings per jar)


Tinned Tomatoes

4 can(s), large, whole peeled plum tomatoes

Olive Oil

1½ tablespoon(s)


1 large, finely diced

Celery, Raw

2 stick(s), finely diced

Carrots, raw

1 medium, peeled and finely diced


4 clove(s), crushed

Bay leaf, dry

2 leaf/leaves

Oregano, Dried

1 teaspoon(s), level

Basil, fresh

15 g, finely chopped


  1. Place a colander over a large bowl and drain the tomatoes, reserving the juice. Using the back of a wooden spoon – or your hands – crush the tomatoes, squeezing out any remaining juice, so that they’re left in rough chunks. Set both juice and tomatoes aside.
  2. Place a large pan on a low-medium heat and pour in the oil. Add the onion, celery and carrot and cook gently, stirring often, for 15 minutes until softened and just starting to colour, but not burn.
  3. Add the garlic, bay leaves and oregano, and cook for another minute until fragrant. Stir in the tomatoes and turn up the heat; cook for 10 minutes until they start to brown and the liquid evaporates.
  4. Pour in the reserved tomato juice and stir well. Reduce the heat and simmer gently for 15 minutes, until the sauce thickens. Remove the bay leaves and season to taste, then stir in the chopped basil to finish.
  5. The sauce will keep in sterilised jars in the fridge for up to a fortnight, or in the freezer in a freezer-safe container for up to 3 months.


Serve over grilled chicken, use as the base of a beef ragù or, as we like it, stirred through wholewheat pasta.