This M&S sauce is already relatively clean with olive oil and real cheese, but contains modified food starch in all three cheeses and processed garlic puree. A DIY version uses organic ingredients and fresh cheese without additives, delivering superior flavor and nutrition.
Based on: Three cheese pomodoro pasta sauce
· Makes approximately 25 servings
· Serving: 35g (about 2.5 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Three cheese pomodoro pasta sauce from Marks & Spencer often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Three cheese pomodoro pasta sauce may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic whole San Marzano tomatoes
800g (28 oz can) · Cento Certified San Marzano Tomatoes
Provides the rich, sweet tomato base with superior flavor compared to regular tomatoes
Organic tomato paste
85g (3 oz or about 6 tablespoons) · Muir Glen Organic Tomato Paste
Concentrates tomato flavor and thickens the sauce naturally
Extra virgin olive oil
45ml (3 tablespoons) · California Olive Ranch Organic EVOO
Provides healthy monounsaturated fats and authentic Italian flavor
Organic yellow onion
150g (1 medium onion, diced) · Fresh organic onion from produce section
Adds sweetness and depth of flavor to balance the tomato acidity
Organic Parmigiano-Reggiano cheese
50g (about 1/2 cup freshly grated) · Organic Valley Parmigiano-Reggiano
Provides sharp, nutty flavor and natural umami without modified starches
Organic Pecorino Romano cheese
25g (about 1/4 cup freshly grated) · BelGioioso Organic Romano
Adds sharp, salty complexity that complements the Parmesan
Organic Asiago cheese
25g (about 1/4 cup freshly grated) · Organic Valley Asiago
Contributes mild, creamy texture and subtle nutty notes
Provides aromatic foundation and antimicrobial compounds lost in processed puree
Organic dried basil
2g (1 tablespoon) · Simply Organic Basil
Classic Italian herb that enhances tomato flavor
Organic dried oregano
1g (1 teaspoon) · Simply Organic Oregano
Adds earthy, pungent notes traditional in Italian cooking
Sea salt
3g (1/2 teaspoon) · Redmond Real Salt
Enhances all flavors and replaces processed salt in commercial cheeses
Instructions
Step 1. Heat 45ml (3 tablespoons) organic olive oil in a large, heavy-bottomed saucepan over medium heat. The oil should shimmer but not smoke — this preserves the delicate polyphenols.
Step 2. Add 150g (1 medium) diced organic onion to the oil. Sauté for 8-10 minutes, stirring occasionally, until the onion becomes translucent and slightly golden. This slow cooking develops natural sweetness that balances tomato acidity.
Step 3. Add 12g (3-4 cloves) minced fresh garlic and cook for 60-90 seconds until fragrant but not browned. Fresh garlic provides superior flavor and retains beneficial allicin compounds lost in processed puree.
Step 4. Crush the 800g (28 oz) San Marzano tomatoes by hand directly into the pan — this creates better texture than using a blender. Add 85g (6 tablespoons) organic tomato paste and stir well to combine. The paste will deepen in color as it cooks.
Step 5. Add 2g (1 tablespoon) dried basil, 1g (1 teaspoon) dried oregano, and 3g (1/2 teaspoon) sea salt. Simmer uncovered for 25-30 minutes, stirring every 5-7 minutes, until the sauce reduces by about one-third and reaches a thick, coating consistency.
Step 6. Remove from heat and stir in the three freshly grated cheeses: 50g Parmigiano-Reggiano, 25g Romano, and 25g Asiago. The residual heat will melt the cheese without creating stringy texture. Taste and adjust salt if needed — the cheese adds significant saltiness.
Step 7. Cool completely before transferring to sterilized glass jars. Leave 1/2 inch headspace for expansion. Store in refrigerator for up to 10 days or freeze in portion-sized containers for up to 6 months. Use 35g (2.5 tablespoons) per pasta serving.
Storage
Refrigerate in glass containers for up to 10 days. Freeze in ice cube trays or small containers for up to 6 months. Oil may separate when chilled — simply stir before using.
Cost Comparison
Cost per serving (homemade)$0.46
Cost per serving (store-bought)$0.65
Savings29%
Higher upfront cost due to premium organic ingredients, but significant long-term savings. Cheese quality is dramatically better than commercial versions with modified starch.