It’s the kind of thing you make on a Sunday when there’s nowhere to be, and the kitchen’s already a bit warm and smells faintly of garlic and toast. This isn’t a quick-fix jar job. This is the real stuff — slow-simmered, chunky in the right places, silky in others, and full of deep, tomatoey comfort.
Delia’s version is honest. You start with fresh tomatoes and build your way up, layer by layer. It takes hours, yes — but it’s not hard. The kind of cooking you can leave to bubble while you read, or daydream, or sit at the table with a glass of wine and stare out the window. You end up with a sauce that tastes like you gave a damn.
Why You’ll Love It
- It’s tomato sauce, but better — rich, velvety, full of real flavour.
- Makes plain pasta taste like you spent all day cooking (because you kinda did).
- Easy to batch and freeze — future-you will be thrilled.
- You can tweak it — a pinch of chilli, a handful of olives, whatever feels right.
- Good tomatoes = great sauce — that’s it. Simple magic.
- Smells incredible — like an old Italian kitchen and a warm hug had a baby.
Ingredients
- 10 ripe tomatoes
- 2 tbsp butter
- 2 tbsp olive oil
- 2 small carrots, chopped
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 4 garlic cloves, minced
- ¼ cup red wine (Burgundy or anything you’d actually drink)
- ¼ cup chopped fresh basil
- ¼ tsp Italian seasoning
- 2 stalks celery
- 1 bay leaf
- 2 tbsp tomato paste
How to Make It
Peel the tomatoes (yes, it’s worth it):
Boil a big pot of water. Have a bowl of ice water nearby. Score little Xs on the bottoms of the tomatoes and dunk them into the boiling water for 60 seconds. Then straight into the ice bath. The skins should slide off — mostly. Some will fight you. It’s fine.
Get messy and chop:
Squeeze out the seeds from 8 tomatoes and roughly chop. Blend them until smooth-ish. Dice the other 2 tomatoes and set them aside — they’ll give the sauce a bit of chunk and texture later.
Start the flavour party:
In a big pot (I use my Dutch oven), heat butter and olive oil over medium. Add garlic, onion, carrots, and bell pepper. Stir often for about 5 minutes — or until the onions look soft and everything smells amazing.
Build the base:
Stir in the tomato paste, blended tomatoes, wine, basil, and Italian seasoning. Drop in the celery stalks whole, and the bay leaf too. Bring to a light boil, then lower the heat. Lid on, and let it simmer gently for two hours. Don’t hover. Just give it a stir now and then.
Add your tomato chunks:
Toss in the two chopped tomatoes and simmer again — yep, another two hours. It feels like overkill, but trust me: the flavour deepens, the texture thickens, and it becomes something special. Stir occasionally and enjoy how your kitchen starts to smell like a trattoria.
Taste and tweak:
When it’s done, fish out the celery and bay leaf. Taste it. Want it sweeter? Add a pinch of sugar. Too thick? Splash of water. Too thin? Simmer it longer, lid off. Then serve or stash for later.
Common Mistakes and How to Dodge Them
Why does my sauce taste sharp?
Tomatoes can be moody. A small pinch of sugar takes the edge off — not too much, just enough to mellow it out.
Do I have to peel the tomatoes?
Nope. You’ll get a chunkier, more rustic sauce if you leave the skins on. Just don’t expect it to be silky.
My sauce is too runny — now what?
Lid off, simmer longer. Or stir in a spoon of tomato purée to help it thicken.
It tastes bland — help!
You probably under-salted. Tomatoes need salt. And a little acid helps too — a splash of balsamic or lemon juice can wake it up.
Storage and Reheating
- Fridge: Keeps for 5–6 days in a sealed container.
- Freezer: Freeze in small portions (ice cube trays are genius for this). Lasts 3 months.
- Microwave: Reheat gently, stir often.
- Stove: My favourite way — low heat, splash of water, and stir until warmed through.
Frequently Asked Questions
Can I use canned tomatoes instead?
Yes. Two tins of whole plum tomatoes work beautifully. Just crush them a bit before adding.
Can I make it spicy?
Absolutely. Add chilli flakes when you sauté the veg, or stir in fresh chilli if you like it bold.
Do I have to use wine?
Nope. Skip it, or swap for a splash of veggie stock or even balsamic vinegar.
What’s it good with?
Literally everything. Pasta, meatballs, eggs in purgatory, lasagne base, pizza sauce… you name it.
Nutrition Facts (Per Serving):
- Calories: 29
- Fat: 0.4g
- Saturated Fat: 0.1g
- Carbs: 6.5g
- Sugar: 4.4g
- Fibre: 1.8g
- Protein: 1.5g
- Sodium: 581mg
More Delia Smith Recipe:
Delia Smith Tomato Sauce
Description
Slow-cooked tomato sauce packed with garlic, red wine, herbs, and love — perfect for pasta, pizza, and comforting meals.
Ingredients
Instructions
- Peel and chop 8 tomatoes, blend until smooth. Dice remaining 2 tomatoes.
- Sauté garlic, onion, carrots, and pepper in butter and oil.
- Add tomato paste, purée, wine, basil, seasoning, celery, and bay leaf. Simmer 2 hours.
- Add diced tomatoes. Simmer 2 more hours.
- Remove bay leaf and celery. Adjust seasoning. Serve or cool and store.
Notes
- Don’t skip seasoning — tomatoes need salt and herbs to shine.
- Want it thicker? Simmer uncovered.
- Too sharp? A pinch of sugar fixes it.
- Freezes brilliantly — make a big batch.