Thai Basil Pasta Sauce

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Thai Basil SauceThai Basil Pasta Sauce

This is my secret Thai Basil Pasta Sauce made from Roma Tomatoes, all fresh herbs from my garden, a whole lot of patience (keeping David out of the Pasta Sauce is a chore), and waiting overnight, to have a very tasty Thai Basil Pasta Sauce.

Using fresh Roma tomatoes, and all fresh herbs makes this sauce delicious!  If you can refrigerate overnight, you won’t believe the flavors!

You can download and print out the recipe and complete step by step instructions, click on the below hyperlink:

Thai Basil Pasta Sauce

Thai Basil Pasta Sauce


5 pounds Roma Tomatoes, diced

3 medium Onions, chopped

1 sprig fresh Rosemary, minced

3 tablespoons fresh Oregano, chopped

1/4 cup fresh Sweet Basil, chopped

3 tablespoons fresh Thai Basil, chopped

1 teaspoon fresh Thyme

5 – 6 cloves fresh Garlic, minced

1 Bell Pepper, chopped

2 fresh Bay Leaves

1/2 bottle Sangria or Red Wine

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 stick Butter

Chopping the tomatoes

You can save money by buying the tomatoes on a sale day based on where you live. I have the habit of buying a lot of the ingredients on Wednesday which is a sale day here. I always choose Roma tomatoes as they are best suited for making tomato sauce.  They look great all laid out and ready, huh?

It is good to spread out the tomatoes on a towel before chopping instead of keeping them in the plastic shopping bag. Tomatoes become moist and get spoiled quicker when kept in a plastic bag and we want them to remain nice and fresh.

Don’t waste anything when slicing tomatoes, even the top end of the tomato can be used for the compost pile.  The slice should approximately one fourth of an inch thick and the other end of the tomato can also be used.

Cut the slices into small chunks and then put them in a big pot or container. Make sure that the container is big so that it will be easy to make the tomato sauce in it.

Collecting the essential herbs

Even though basil is the primary herb I grow, there is sometimes a need for other essential herbs when making a recipe. One of the important essentials to make the tomato sauce is spicy Oregano, which adds a special spicy flavor to the tomato sauce.

Always cut the oregano at the junction so it doesn’t leave the oregano stringing. If you end up cutting extra oregano, you can always store it in a ziplock bag and freeze it for future use.

Another important essential for my Pasta Sauce is the bay leaf. Even though it is an expensive plant to buy, it can grow strong and large in no time.  Try to find and grow your own bay leaf plant.

Since the bay leaf is a slow grower, do not cut the leaf at the top, instead look for the older ones at the bottom and cut it. One or two bay leaves is enough for the Pasta Sauce, and you’ll want to make sure that you pull the bay leaf out when the sauce is finished.

One more important herb for making the Pasta Sauce or any Italian recipe is Rosemary. It has the capacity to last through the winter and can turn in to a beautiful large bush. This is one herb that can be used both for decoration and also in recipes.

Rosemary is a strong herb which can produce a strong scent, make sure you are using it sparingly in your recipe. Just cut a little piece of rosemary, take it off the stem and use it for your recipe.

My secret herbs for the Pasta Sauce are the Sweet Basil and Thai Basil. Sweet Basil is a common basil we can use for various recipes and Thai basil is one which gives a spicy and heavy flavor to the recipe.

Since Thai basil is a very strong basil, make sure that you are using only little bit of it in your recipe.

Washing the Sweet and Thai Basils, and Cutting

It is always a good practice to wash all the herbs before using them. The herbs may have dust and other materials deposited on them and cleaning them by washing the herb makes it very hygienic.

Wash the herb with cold water so that it will liven up the herbs; make sure all the herbs that are going to be used for the recipe are washed thoroughly.

After washing the basils, keep put them on a paper towel so that they can dry.  There is just something special about cooking with basil and other herbs.

The Bay Leaves, you can just wash.  No need to cut up, because you will want to find them easily to remove when the Pasta Sauce is finished.

Peel off the leaves from the stem of Rosemary, the same should be followed for Oregano too. Make sure that you are not getting any stems and then put the different herbs in different containers.

Cut the Oregano and Rosemary leaves with kitchen scissors (kitchen scissors are different from garden scissors and should be used exclusively in kitchen only). Cut the leaves in to small pieces.

Chopping the Bell Pepper

Another important ingredient for the Pasta Sauce is the bell pepper, although the Basils play an important role in deciding the taste of the tomato sauce, the Bell Pepper makes it complete.

Make sure that nothing is wasted; even cut the top part of the Bell Pepper and take it down to the stem, you can use the remaining of the top portion for the compost pile.

Chopping the Onion

Cut both ends of the onion and peel off the skin so that the outer skin of the onion gets completely removed.

Cut the onion a little bit coarse but not super chunky.  The onion easily cooks down and it’s good enough if you cut them coarse.

Peeling and Mincing the Garlic

It can be very hard to peel garlic, but there is a simple trick through which we can easily peel it off. With the broader end of the kitchen knife over the garlic hit with the palm of your hand gently and smash it. The garlic will peel off very easily then.

If the garlic that is cut is a bit coarse, use your kitchen scissors to make it more minced.

Sautéing the Vegetables and Cooking the Roma Tomatoes

I use real butter to sauté the vegetables in.  Using good old butter adds more taste to the Pasta sauce. Melt a half a stick of butter to sauté the vegetables.

Add a little amount of garlic to the butter. If there is a lot of garlic left, add olive oil to it and then refrigerate it. Always add just minimum garlic as we are going to taste the recipe throughout, and we can always add some more garlic at a later time if needed.

Add the onion.  Since we are using 5 pounds of tomatoes to make the Pasta Sauce, add a considerable amount of onion. The purpose of adding all the ingredients with butter is not to cook all of them down, but to fuse all the flavors.

Add the chopped Bell peppers. And add the Rosemary. Add salt to the Pasta Sauce, but make sure it is minimum (you can always add more at a later time). The salt helps the vegetables to release their flavors and add little bit of pepper according to your personal taste and sauté the mixture for few minutes.

Set the mixture aside.  It’s time to cook the Roma Tomatoes. Since the tomatoes take a long time to cook down, it is good to cook them at medium high. Do not add any water to the tomatoes; they will make lots of juice on their own as they cook.

Adding the Sweet and Thai Basil

Chop the Sweet Basil and Thai Basil right before adding to the Pasta Sauce.  Since these Basils are tender, it is not necessary to add them at the beginning.

Keep tasting the Pasta Sauce and add more salt and pepper if you want.  This is the reason why we added only a little first so we know the real taste after it cooks down.

Let it cook for a few of hours now.

After simmering for several hours, the Pasta Sauce is finally ready.

However, if the sauce is too chunky; you can give a smooth texture to the sauce by putting it in a blender or food processor.

Take the bay leaves out of the sauce, the bay leaves can be found easily by stirring the sauce.

The tomato sauce is ready now! You can serve immediately, but I always refrigerate overnight.  It really brings out all the flavors!

If you are using as a Spaghetti Sauce, you can add mushrooms, meatballs, or meat.

I hope you enjoy my Thai Basil Pasta Sauce!

Love Your Basil,


{ 16 comments… read them below or add one }

Food and GrimeNo Gravatar November 15, 2009 at 7:48 pm

This sounds so good. Thanks for sharing!


JenniferNo Gravatar May 3, 2010 at 5:56 pm

I watched every video. It looks delicious! I even picked up a few steps along the way! Thanks for sharing!


LisaNo Gravatar May 12, 2010 at 11:48 pm

I planted thia, cinnamom, boxwood, and regular basil.
Also rosmary.
I really do not know recipes or combinations for these herbs.
I planted these herbs for my asian theme garden.
Do you have any futher recipes?
Any good online sites?
I can’t wait for my plants to mature.
This will be my first recipe.
Along with my herbs, tomatoes and peppers.


RamonaNo Gravatar May 13, 2010 at 8:37 am

There are a few recipes on this site, and if you visit my Vietnamese site there are additional recipes on that site too.

I will be adding recipes to this site so go ahead and subscribe, it’s free and I’ll notify you by email whenever I post a new recipe.

Have you downloaded my free ebook Love Your Basil yet?

Good luck with your new herb garden! 🙂
Love Your Basil,


anthonyNo Gravatar August 13, 2010 at 8:56 pm

Wow, what a great post for this recipe. Thanks for all the videos.


Sharon SheetsNo Gravatar August 21, 2010 at 10:43 am

This recipe looks pretty substantial, and I didn’t read any approximation of how much it actually makes. Of course, it always makes a difference, as in how much it actually “cooks down,” but it’d be good to have a general idea. I’m assuming many cups since there are five pounds of tomatoes plus the other substantial ingredients. Can you give me an idea of the cooked-down volume?

Thanks so much for this valuable info! Basil is absolutely my favorite herb, and especially Thai basil, so I feel blessed to have stumbled upon your loving offering to us all!


RamonaNo Gravatar August 21, 2010 at 9:44 pm

hmmmm… I never thought about it! lol I just know how much fits in my big pot. I get 4 to 5 gallon ziplock bags that I freeze depending on how full I fill them. 🙂 Hope this helps…I’ll have to do a better job at measuring next time. Thanks for bringing it to my attention.


Boondocking RVNo Gravatar November 26, 2010 at 5:24 am

Hey, you used to write great, but the last few posts have been kinda boring… come on! 😛


TommyNo Gravatar December 5, 2010 at 6:26 pm

Awesome, that is precisely what I was seeking for! This post just spared me alot of looking around

I’ll make certain to put this in good use!


Kiara ArmeliNo Gravatar December 7, 2010 at 4:20 pm

What i find difficult is to find a blog that can capture me for a minute but your blog is different. Bravo.


RamonaNo Gravatar December 9, 2010 at 8:46 am

Yes you can use things you like on my blog. I would appreciate a link back to my blog, thanks in advance. 🙂
Love Your Basil,


Anna UlrickNo Gravatar January 18, 2011 at 3:38 pm

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JonasOfTorontoNo Gravatar January 15, 2013 at 1:21 pm

Out of sweet basil, so I just made a very simple tomato pasta sauce with LOTS of fresh THAI basil + lots of garlic + a pinch of some quality dried herbs. The Thai basil flavors blend extremely well because the garlic and tomatoes stand up to the spicy & anise-like pungent flavors beautifully. No medicinal or overpowering aromas at all.

I do like your ideas – fresh herbs are amazing, will experiment.
I could see making a nice bolognese simmered with lots of thai basil, or a meatball pasta incorporating minced thai basil in the ground beef.


RamonaNo Gravatar January 15, 2013 at 1:25 pm

I also use different Basils, but for the main recipe, I use a common basil that folks have access too…..I love your idea of a Bolobnese!!! I will have to try…I am making my own homemade pasta now, or I also use Spaghetti Squash!

Love your Basil,


EnjoyNo Gravatar April 16, 2014 at 11:00 pm

This design is wicked! You definitely know how to keep a reader entertained. Between your wit and your videos, I was almost moved to start my own blog (well, almost…HaHa!) Fantastic job. I really loved what you had to say, and more than that, how you presented it. Too cool!


RamonaNo Gravatar April 17, 2014 at 10:35 am

Thank you for the kind comment! You can start your own blog, all you have to do is decide what you like and it’s easy to talk about it! 🙂

Love Your Basil,


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