Yes, you can make tomato sauce from tomato paste, and it only takes about 15 minutes. This easy pantry recipe combines one 6-ounce can of tomato paste with water, garlic, Italian seasoning, olive oil, and a splash of balsamic vinegar for a simple sauce that's ready by the time your pasta is cooked.
Like my vegan basil pesto, this is one of the quick homemade sauces I reach for when I need something for pasta and don't have a jar of marinara on hand. It's made with everyday pantry ingredients and works with just about any pasta shape you have.
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Saved dinner! I forgot to buy sauce, and now I don't think I'll ever buy jarred again.
- Holly
Ingredients
- Tomato paste: One 6-ounce can combined with 1½ cups water creates the base for the sauce. If you prefer a thinner sauce, you can add a little more water as needed.
- Balsamic vinegar: A splash adds a little sweetness and depth to the concentrated tomato flavor. If you don't have any, you can leave it out.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make tomato sauce from tomato paste
- Saute the garlic in olive oil.
- Add the tomato paste, water, Italian seasoning, and bay leaf.
- Bring to a low boil, then reduce the heat and simmer.
- Season to taste with salt and pepper, then stir in a splash of balsamic vinegar.
Serve this sauce with your favorite pasta shape, including gluten-free pasta if needed. For a heartier meal, try it with my tofu meatballs.
Have more tomato paste to use up? You'll find plenty of ideas in my vegan recipes using tomato paste.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
15-Minute Tomato Sauce From Tomato Paste
Ingredients
- 1 Tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1½ cups water
- 1 teaspoon Italian seasoning, (or substitute dried oregano or basil)
- 1 bay leaf
- salt and pepper, to taste
- splash balsamic vinegar*, or to taste
- 12 to 16 ounces cooked pasta, for serving
- fresh Italian parsley or basil, torn or chopped, for serving (optional)
Instructions
- Heat the olive oil in a medium saucepan over medium heat.1 Tablespoon extra virgin olive oil
- Add the garlic and saute until fragrant, about 30 seconds.2 cloves garlic
- Stir in the tomato paste, water, Italian seasoning, and bay leaf.1 6-ounce can tomato paste, 1½ cups water, 1 teaspoon Italian seasoning, 1 bay leaf
- Bring to a low boil, then lower the heat and simmer, stirring occasionally, for 10 minutes.
- Remove the saucepan from the heat. Discard the bay leaf. Season the sauce with salt and pepper, to taste. Add in a splash of balsamic vinegar and stir to combine.salt and pepper, splash balsamic vinegar*
- Toss with cooked pasta. Garnish with fresh Italian parsley or basil, if desired.12 to 16 ounces cooked pasta, fresh Italian parsley or basil
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Notes
Nutrition
Nutritional information is an estimation.
Dina K says
Wow! Magic =) Loved this!
Amy Katz says
Thanks so much, Dina! 🙂
Magiz says
Fifteen minutes with pantry staples — exactly my kind of weeknight dinner. The tomato paste blooming in oil first is the move, it makes such a difference compared to just stirring it in.
Amy Katz says
Thank you!
Cheri says
This is so quick and easy . I am vegan but my husband is not. Often I cook two separate meals This is great for the times I don’t feel like cooking 2 meals. It makes a reasonable amount of sauce without having lots left over as when I open a jar. You have saved me from the frozen pasta dinners. This is just about as quick and healthier and tastes much better. Thank you so much for this recipe.
Amy Katz says
This is fantastic to hear, Cheri!
Suzanne says
This is so good I just added a small diced onion it turned out perfect.
Amy Katz says
I'm so glad you enjoyed it, Suzanne! Onion is a great addition. Thanks for coming back to leave a comment!
Anne says
I loved your photos of the items used and the step by step photos as you cooked it. I had some tomato paste left over and cooked the fresh garlic and olive oil and mixed in the tomato paste with Italian seasoning, water, oregano, parsley, a little wine and a little sugar. I loved seeing the gravy thicken up. It was amazing. Thank you so much.
Amy Katz says
Thank you, Anne! I'm so glad you enjoyed the recipe.
Evelyn says
Love how easy and tasty. Beats store bought any day. Only addition was 1 tablespoon of butter that makes it taste rich.
Amy Katz says
Thanks so much, Evelyn! Love this variation.