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overhead shot of red pasta sauce

Red pasta sauce

Mandy Mazliah
An easy recipe for red pasta sauce that's packed full of goodness. Made with tomatoes and red peppers, this recipe is a great one for picky eaters. Ideal for pasta but also works well as a pizza topping.
0 from 0 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Sauce
Cuisine British
Servings 4 people


  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves of garlic crushed
  • 1 large red pepper chopped
  • 800 g tinned chopped tomatoes 2 standard tins
  • 1/4 tsp oregano
  • 1 tbsp balsamic vinegar
  • 1 tbsp tomato puree
  • salt and pepper


  • Heat 1 tbsp olive oil in a large saucepan with a lid. Add a chopped onion, stir, then reduce the heat to low, cover with a lid and cook for ten minutes until soft.
  • Add 2 cloves crushed garlic, stir and cook for one minute before adding a chopped red pepper. Stir well, then cover with a lid and cook over a low heat for a further ten minutes until soft.
  • Once the vegetables are soft add your 2 x 400g tins of chopped tomatoes, 1 tbsp balsamic vinegar, 1 tsp oregano and 1 tbsp tomato puree. Stir well and cook for at least five minutes. If you have time leave this to cook for longer as this helps the flavour to develop.
  • Once ready allow to sauce to cool a little before blending with a handheld blender or jug blender until smooth. For best results use a jug blender.
Keyword red pasta sauce
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