Classico's tomato basil sauce is already seed oil-free using olive oil, but contains artificial 'natural flavor', citric acid preservative, and calcium chloride firming agent. DIY version uses real organic herbs and eliminates all additives for pure flavor.
Based on: Tomato & Basil Pasta Sauce
· Makes approximately 20 servings
· Serving: 125g (about 1/2 cup)
Why This Recipe is Seed Oil Free
Commercial Tomato & Basil Pasta Sauce from Classico 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 Tomato & Basil Pasta Sauce may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic tomato puree
800g (28 oz can) · Muir Glen Organic Tomato Puree
Primary base that provides rich tomato flavor and smooth texture
Organic diced tomatoes
800g (28 oz can) · Muir Glen Organic Diced Tomatoes
Adds texture and fresh tomato chunks for authentic rustic consistency
Signature herb that provides bright, peppery-sweet Italian flavor
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Sea Salt
Enhances all flavors and balances natural tomato acidity
Organic Italian seasoning
5g (about 1 teaspoon) · Simply Organic Italian Seasoning
Blend of oregano, thyme, and herbs for authentic Italian depth
Fresh lemon juice
15ml (1 tablespoon) · Fresh organic lemon
Natural acid to replace citric acid preservative and brighten flavors
Instructions
Step 1. Heat 30ml (2 tablespoons) organic olive oil in a heavy-bottomed saucepan over medium heat for 1-2 minutes until shimmering but not smoking. The oil should move freely when you tilt the pan—this ensures proper temperature for aromatic release without burning.
Step 2. Add 150g diced organic onion (about 1 medium onion cut into 1/4-inch pieces) to the hot oil. Sauté for 5-7 minutes, stirring frequently, until onions become translucent and slightly golden at edges. Don't rush this step—properly caramelized onions create the flavor foundation.
Step 3. Add 20g minced organic garlic (about 6 large cloves chopped fine) and cook for 30-60 seconds until fragrant but not browned. Garlic burns easily, so stir constantly and lower heat if needed. You should smell the garlic releasing its aroma immediately.
Step 4. Pour in 800g organic tomato puree and 800g organic diced tomatoes with their juices. Add 8g sea salt (1.5 teaspoons), 5g Italian seasoning (1 teaspoon), and 15ml fresh lemon juice (1 tablespoon). Stir thoroughly to combine all ingredients evenly.
Step 5. Bring mixture to a gentle simmer over medium-high heat (small bubbles breaking the surface), then reduce to low heat. Simmer uncovered for 25-30 minutes, stirring every 5-7 minutes to prevent sticking. The sauce should reduce by about 1/4 and coat a spoon when done.
Step 6. Remove from heat and stir in 15g fresh organic basil leaves (1/2 cup packed), either chopped coarsely or left whole for rustic texture. Let basil wilt into the hot sauce for 2-3 minutes. Taste and adjust salt if needed—tomato acidity varies by batch.
Step 7. Cool completely before storing. Portion into glass jars or containers, leaving 1/2 inch headspace if freezing. Use 125g (about 1/2 cup) per pasta serving, warming gently before use. Sauce keeps 5 days refrigerated or 6 months frozen.
Storage
Store in airtight glass containers in refrigerator for up to 5 days or freeze for 6 months. Reheat gently over low heat, adding 1-2 tablespoons water if needed to restore consistency.
Cost Comparison
Cost per serving (homemade)$0.48
Cost per serving (store-bought)$0.55
Savings13%
Initial investment in pantry staples like olive oil and seasonings provides long-term savings. Higher upfront cost delivers superior organic ingredients without preservatives or artificial flavors.