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Nothing beats the taste of a rich, slow-simmered homemade tomato sauce. Whether you’re topping pasta, layering lasagna, or using it as a base for other recipes, this classic sauce delivers deep flavor and a comforting aroma. Made with simple, real ingredients, it’s easy to customize and can be made in batches for freezing or meal prep.
Prep Time
- Prep time: 10 minutes
- Cook time: 45–60 minutes
- Total time: ~1 hour 10 minutes
- Servings: ~4 cups of sauce (serves 6–8 depending on use)
Equipment
- Large saucepan or Dutch oven
- Wooden spoon or spatula
- Knife & cutting board
- Blender or immersion blender (optional, for smooth sauce)
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 (28 oz) cans whole peeled tomatoes (San Marzano preferred)
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional for heat)
- 6–8 fresh basil leaves, torn (or 1 tsp dried basil)
Ingredient Notes
- Canned tomatoes: Whole peeled San Marzano tomatoes have the best flavor. Crushed or diced can work in a pinch.
- Tomato paste: Adds concentrated flavor and a deeper color.
- Fresh basil: Adds freshness—add at the end to preserve its flavor.
- Sugar: Use only if the tomatoes are too acidic.
Instructions
🔥 1. Sauté the Aromatics
- In a large saucepan, heat olive oil over medium heat.
- Add chopped onion and cook until translucent, about 5–6 minutes.
- Stir in garlic and cook 1 minute more, until fragrant.
🍅 2. Add Tomato Paste
- Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
🍲 3. Add Tomatoes & Seasoning
- Add the canned tomatoes with their juice. Crush the tomatoes by hand or with a spoon.
- Stir in salt, pepper, oregano, red pepper flakes, and sugar if using.
- Bring to a simmer.
🕐 4. Simmer the Sauce
- Reduce heat to low and simmer uncovered for 45–60 minutes, stirring occasionally.
- The sauce will thicken and the flavors will deepen.
🧄 5. Blend (Optional)
- For a smoother sauce, blend with an immersion blender directly in the pot or transfer (carefully!) to a blender.
🌿 6. Finish with Fresh Basil
- Stir in torn basil leaves in the final 5 minutes of cooking.
- Taste and adjust seasoning if needed.
Nutrition Facts (Per ½ cup serving, approx.)
- Calories: ~90
- Fat: 5g
- Carbohydrates: 10g
- Protein: 2g
- Fiber: 2g
- Sodium: ~300mg
(Values will vary based on ingredients used.)
Tips & Variations
✅ Tips
- Double the batch: This sauce freezes beautifully for up to 3 months.
- Balance flavors: Always taste at the end—adjust salt, sugar, and herbs to your preference.
- Fresh tomatoes: Use about 3 pounds of peeled and chopped fresh tomatoes in place of canned.
🔄 Variations
- Spicy arrabbiata: Increase red pepper flakes and add a pinch of smoked paprika.
- Meaty: Brown Italian sausage or ground beef first, then build the sauce on top.
- Roasted tomato version: Roast tomatoes with garlic and onions before blending into sauce.
- Herb-heavy: Add thyme, rosemary, or bay leaf for more complexity.
