Mary Berry Tomato Sauce Recipe – A Classic, Versatile, and Freezer-Friendly

I used to rely on jars of shop-bought tomato sauce when I was in a hurry. But one evening, while making lasagna, the sauce from a jar just tasted… flat. That’s when I turned to Mary Berry’s way of cooking: simple, honest ingredients, done properly. I tested this sauce three times in my old metal saucepan, and the first batch nearly burnt (I left it simmering too hot—classic mistake). The second time it was too sharp. But the third? Perfectly balanced—fresh, rich, and versatile enough for pasta, pizza, or even a cheeky dip with garlic bread.

So if you’ve ever struggled with watery, sour tomato sauce, let me show you how Mary Berry’s style fixes that.

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What Makes This Recipe Special

• Balanced flavor without fuss – No need for long cooking; just 25 minutes and you’ve got a sauce that tastes like it’s been simmering for hours.
• Flexible base – Works for pasta, lasagna, meatballs, pizza topping, or even as a freezer-friendly batch sauce.
• Fresh herbs at the right time – Most recipes chuck basil in too early, but adding it right at the end keeps it fragrant.
• Kid-approved – Smooth enough to sneak in veg if you want, but naturally mild without heat.

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Ingredients + Why They Matter

• Olive Oil (2 tbsp) – Gives depth and richness. I tried sunflower oil once—it tasted flat. Stick with olive oil.
• Onion (1 small, finely chopped) – Adds natural sweetness as it softens. Skipping it made my test sauce too sharp.
• Garlic (2 cloves, minced) – Fresh garlic brings warmth. Powder just doesn’t cut it here.
• Chopped Tomatoes (400g can) or Fresh Tomatoes (500g, chopped) – Canned gives consistency; fresh tastes brighter but must be ripe.
• Tomato Purée (1 tbsp) – Concentrates tomato flavor and thickens the base.
• Sugar (1 tsp, optional) – Just enough to balance acidity. Don’t overdo it or it’ll taste like ketchup.
• Fresh Basil (handful, torn) – Always add at the end for that fresh hit.
• Salt + Black Pepper (to taste) – Don’t skimp; seasoning makes or breaks a tomato sauce.
• Optional: Dried Oregano or Thyme – A pinch deepens flavor, especially for pizza night.

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Ingredient Swaps That Hold Up

• Fresh Tomatoes → Swap in canned if you’re short on time. Both work, but canned give a thicker, smoother finish.
• Herbs → Basil is best, but parsley or oregano also shine. Avoid dried basil (tastes dusty).
• Sugar-Free → Use a grated carrot instead for natural sweetness.
• Creamy Twist → A splash of double cream at the end makes a velvety sauce for pasta.

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Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sauce too watery	Didn’t simmer long enough	Cook uncovered for 5–10 more minutes
Sauce too sharp/acidic	Tomatoes were underripe or too tinned-tasting	Add a pinch of sugar or grate in carrot
Basil tasted bitter	Added too early in cooking	Always stir in fresh basil at the very end
Sauce burnt at bottom	Heat too high, didn’t stir enough	Keep it low and stir occasionally

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How to Make Mary Berry’s Tomato Sauce

1. Sauté the base
   Heat olive oil in a medium saucepan over medium heat. Add onion and cook 3–4 minutes until softened (not browned). Stir in garlic for 1 minute.
2. Add tomatoes + purée
   Tip in the chopped tomatoes and tomato purée. Stir well to combine.
3. Season + simmer
   Add salt, pepper, and a pinch of sugar. If using dried herbs, add them now. Bring to a gentle simmer, then lower the heat. Cook uncovered for 20–25 minutes, stirring occasionally, until thickened. (My first batch boiled too hard and burnt—keep it gentle!)
4. Finish with basil
   Stir in torn basil leaves. Taste and adjust seasoning.
5. Optional: Blend for smoothness
   For a silky sauce (kids love it), blend with a hand blender. For rustic texture, leave it chunky.

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Tips From My Kitchen

• Use a wide saucepan for quicker thickening.
• If doubling the recipe, give it an extra 10 minutes to reduce properly.
• For pizza, cook it thicker than you would for pasta.
• Freeze in portion-sized tubs for quick weeknight dinners.

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Storage + Serving

• Fridge: 3–4 days in an airtight container.
• Freezer: Up to 3 months. Defrost overnight in the fridge.
• Reheat: Gently on the hob (not microwave, if you can help it—sauce splatters everywhere).
• Serve with: Spaghetti, lasagna layers, pizza base, meatballs, chicken, or even spooned over grilled fish.

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FAQ – Mary Berry Tomato Sauce

Q: Can I make Mary Berry’s tomato sauce ahead of time?
Yes! It actually tastes better the next day as the flavors deepen.

Q: How do I stop tomato sauce from being bitter?
Bitter sauce often means garlic burnt or herbs added too early. Keep garlic light golden only, and stir basil in at the end.

Q: What’s the best tomato variety for fresh sauce?
Plum or Roma tomatoes work brilliantly—they’re meaty and less watery. Cherry tomatoes also give great sweetness.

Q: Can I use this tomato sauce for lasagna?
Definitely—it’s perfect layered with béchamel and pasta sheets. I make mine slightly thinner for lasagna so it spreads easily.

Q: Is this sauce vegan and gluten-free?
Yes—it’s naturally both. Just check your tomato purée brand has no hidden additives.

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Other Recipes You May Like:

• Mary Berry Marie Rose Sauce Recipe
• Mary Berry Tzatziki Recipe
• Mary Berry Hummus Recipe

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