To provide tomato-based sauce pasta having excellent flavor, compared to previously boiled and frozen noodles, by pouring cooking tomato-based sauce on dried noodles in a container followed by being cooked in a microwave oven.

The cooking tomato-based sauce includes a container for microwave oven cooking, dried noodles held in the container, and tomato-based cooking sauce applied together with the dried noodles in the container. The cooking tomato-based sauce contains ingredients allowing to boil the dried noodles, and is adjusted to show after cooking properties of usual tomato-based sauce suitable for eating.