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Sunday Sauce

We like to make a big pot of this on a Sunday afternoon to give us a head-start on weeknight meals.

Prep Time

15 mins

Cook Time

40 mins


makes 8 cups

Sauces & Preserves






1/2 cup extra-virgin olive oil

3 cloves garlic, finely chopped or crushed

70g tomato paste

3kg tomatoes, decored and coarsely chopped, or 7 x 400g cans tomatoes in juice or canned cherry tomatoes

1 tbsp sugar

1 tsp vinegar

2 tsp salt

1 tsp fine white pepper


To cook on the stovetop, heat oil in a large pot and sizzle garlic and tomato paste over a medium heat for a minute or two.

Add all remaining ingredients, cover and simmer for 40 minutes, stirring now and then to prevent catching.

Adjust seasonings to taste. If you prefer a smoother sauce, mash with a potato masher or puree with a hand blender or in a food processor.

Store in a jar in the fridge for up to a week or freeze in two-cup measures for later use.

For long-term storage, bottle while hot into sterilised jars and seal. It will keep for at least a year in a cool pantry.


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