Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
No-chop storecupboard tomato sauce recipe
A versatile, hands-off sauce made from ingredients you probably already have in your cupboard

You don’t even need to chop any of the ingredients for this easy flavour-packed sauce recipe. Serve with pasta, in chilli or as a base for baked eggs.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Ingredients
- 2
x 200g tins good-quality plum tomatoes
- 2 Tbsp.
tomato purée
- 2 tsp.
dried mixed herbs
- 1/2 tsp.
dried chilli flakes
- 2 Tbsp.
runny honey
- 1 Tbsp.
red wine vinegar
Directions
- Step 1Stir all the ingredients together in a large pan over medium heat, breaking up the tomatoes with a wooden spoon.
- Step 2Bring to a bubble, and then turn down the heat and simmer for 20min, stirring occasionally, until thickened slightly.
GH TIPS:
Store any leftover cooled sauce in an airtight container in the fridge for up to 3 days. Reheat to serve.
Swap the red wine vinegar for white or cider, if that’s what you have to hand.
If you like this recipe, you’ll love our vodka pasta recipe.
Alice Shields
Senior Cookery Writer
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