Mary Berry Tomato Sauce

My mum used to keep a tin of tomatoes and a tiny bottle of dried basil in the back of the cupboard — right next to the custard powder she never used. On days when dinner needed to happen fast, she’d whip up a sauce just like this one. Simple, warm, and absolutely no fuss.

Mary Berry’s tomato sauce reminds me of those evenings. No frills. No fancy tricks. Just honest ingredients, cooked with a bit of patience, and a lot of stirring. You can use it on pasta, pizza, meatballs, or spoon it straight from the pan when no one’s looking (I have, more than once).

Ingredients List

• 2 tbsp olive oil
• 1 onion, finely chopped – adds that gentle sweetness as it softens
• 1 garlic clove, grated or crushed – just one is enough here
• 400g tin chopped tomatoes – use good ones; it matters more than you think
• ½ tsp dried oregano, basil, or mixed herbs – whatever’s on hand
• ½ tsp caster sugar

How To Make It (Instructions)

1. Warm the oil in a frying pan over low heat.
2. Add the chopped onion and let it soften gently — don’t rush. Stir now and then. You want it translucent, not browned.
3. Add the garlic and cook for another minute. Careful here — if it burns, you’ll have to start over. Been there.
4. Pour in the tomatoes. Add your herbs and the sugar. Stir everything together gently.
5. Let it bubble quietly for 5–10 minutes. Stir often — it thickens quickly if you forget it.
6. If it gets too thick, splash in a bit of water. Or wine. I won’t judge.
7. Season to taste with salt and pepper. Add a few torn basil leaves if you’ve got them.

Side note: I once made this sauce in a holiday rental kitchen with a temperamental electric hob. I stirred it with a wine bottle cork because there wasn’t a spoon in sight. It still came out lush.

Common Mistakes

Why does my tomato sauce taste too sharp?
You likely skipped the sugar or used low-quality tomatoes. A pinch of sugar (or even a knob of butter) rounds out that acidity.

Can I overcook it?
Yes, but only if you’re on high heat. Keep it low and slow — you’re coaxing flavour, not rushing it.

Why does it taste bland?
Probably under-seasoned. Salt is key, and don’t skimp on herbs. Fresh basil at the end lifts it beautifully.

I added too much sugar — help!
A squeeze of lemon or a splash of balsamic vinegar can rescue it.

My sauce is too thin!
Keep simmering with the lid off — it’ll reduce. I once tried to fix it with flour. Don’t. Just wait.

Storage And Reheating Tips

Fridge: Let the sauce cool, then store it in a sealed container or jar. It’ll keep for up to a week.

Freezer: Pour into small airtight containers or zip bags. Leave room at the top. Freeze for up to 3 months.

Reheating:

• Stovetop: Low heat, stir often. Add a splash of water if needed.
• Microwave: Medium power, stir every 30 seconds until hot.
• Air fryer: Not ideal unless you’re reheating a dish with the sauce already on it (like stuffed peppers).

What To Serve With It

• Spaghetti or penne — Classic, and for good reason. A sprinkle of Parmesan? Perfection.
• Meatballs — The sauce clings beautifully and doesn’t overpower.
• Grilled aubergine or courgette — A plant-based pairing that feels indulgent and fresh.

FAQ Section

Can I make this gluten-free?
Yes, the sauce itself is naturally gluten-free — just check your tinned tomatoes and herbs for additives.

Can I double the recipe?
Absolutely. It scales well, just use a larger pan and give it a little more simmer time.

Can I use fresh tomatoes instead?
Yes — blanch, peel, and chop them first. You’ll need around 6 medium ones.

Is this sauce suitable for kids?
Very. It’s mild, smooth, and sweet enough to win over picky eaters.

Try More Recipes:

• Mary Berry Fish Lasagne
• Mary Berry Chicken Pasta Bake
• Mary Berry Cumberland Sauce