Tomato Sauce with Bone Broth

If you’re looking for a healthy homemade tomato sauce recipe with extra nutrition, this is the one!

I love to make this tomato sauce with bone broth because you’re getting the benefit of collagen, gelatin, amino acids, vitamins & minerals. Not to mention the added flavour! It does take longer to cook though, since you need to reduce down that liquid. If you want to do a quicker version, just leave out the bone broth.

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5 from 1 vote

Tomato Sauce with Bone Broth


Nutrition (For one serving)

Sodium: 204mgCalcium: 74mgVitamin C: 42mgVitamin A: 2048IUSugar: 12gFiber: 5gPotassium: 922mgCalories: 157kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 8gProtein: 6gCarbohydrates: 20gIron: 3mg



  • 3 tbsp olive oil
  • 1 onion
  • 1 clove garlic
  • 8 basil leaves
  • 2 tbsp tomato puree
  • 1.2 kg San Marzano tomatoes (plum tomatoes are also fantastic)
  • 800 g tinned tomatoes
  • 2 bay leaves
  • 2 sprigs sprigs
  • 1 dried chilli (optional)
  • 250 ml bone broth (chicken or beef can be used)



  • Cut the root end off the tomatoes and make a small cross incision at the other end. This will easily enable you to peel the tomatoes after the next stage.
  • Bring a pot of water to the boil. Turn down to a simmer and put the fresh tomatoes in the water for 1 minute.
  • Drain off the tomatoes and peel off the skin. Cut the peeled tomatoes into chunks and set aside.
  • Finely dice your onions. Place your pot on a medium low heat and add the olive oil and when that’s up to heat, add the onions.
  • Cook those for around 10 minutes, being sure not to add any colour to them.
  • Cut the garlic into slivers and add to the pan for a further 3 minutes.
  • Tear the basil and add to the pan. Cook for 2 minutes.
  • Add tomato paste and cook for 3 minutes.
  • Turn up heat to medium and add the stock, bay leaves, thyme and dried chilli (if using).
  • Cook for 5 minutes to reduce it down.
  • Add the fresh tomatoes and the tinned tomatoes.
  • Cook on medium low for 90 minutes, or until the desired consistency has been achieved. 20 minutes into this 90 minutes remove the thyme, bay leaves and chilli.
  • You can leave the sauce like this if you prefer it chunky. If you want a smooth sauce, remove from the heat and blend with a stick blender or a countertop blender. You may want to let it cool before blending.
  • Transfer to 3 individual containers. Allow to cool before freezing or refrigerating.
Rate This Recipe
5 from 1 vote
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Russell James

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February 28th, 2022