Berry + Basil Tomato Sauce

Berry + Basil Tomato Sauce recipe by @beardandbonnet with @driscollsberry on

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5 from 1 review

This pasta sauce freezes great, so make a double batch, serve one immediately then let the other one cool completely before transferring it to a freezer safe container. This sauce can be frozen for up to 3 months.

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  • 1/4 cup olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 (28-ounce) can whole peeled tomatoes, San Marzano or Plum tomatoes will work, drained
  • 1 teaspoon crushed red pepper flakes
  • sea salt
  • 1 pound Driscoll's strawberries, hulled and quartered
  • 1 tablespoon freeze dried basil (or 1 teaspoon dried basil)
  • 1 teaspoon sugar

To serve

  • cooked gluten free pasta
  • freshly ground black pepper


  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the red onion and cook for 3-4 minutes until beginning to turn translucent. Add the minced garlic and cook until fragrant, about 30 seconds. Add the drained tomatoes to the pot and gently break them up with a wooden spoon. Season with the crushed red pepper flakes and a generous pinch of sea salt. Cook for 5 minutes, breaking up the tomatoes even more until the juices have begun to reduce. Add the strawberries, basil, and sugar to the pan, stirring to incorporate. Cook, stirring often, until the strawberries have softened and the sauce has thickened; approximately 5 minutes. Let cool slightly, then pulse in a food processor or blender until the sauce is the consistency that you like. Serve immediately over cooked pasta of choice and sprinkle with black pepper.


If the pasta sauce is a bit too spicy for your liking stir in a bit of ricotta once the pasta has been pureed. This will make the sauce creamy and less spicy!

Inspired by Bon Appetit

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