Tomato Sauce Recipe
Bright, tangy, and brimming with garden-fresh flavor, this Tomato Sauce Recipe is a simple, classic twist on homemade marinara. Ready in under an hour, it’s perfect on spaghetti, lasagna, or as a base for a slow cooker masterpiece.
Full Recipe Introduction
This isn’t just any tomato sauce—you’ll find no extra sugar, no mystery chemicals, just ripe San Marzano tomatoes, fragrant garlic, and a hint of fresh basil simmered to perfection. Back when I first tried my hand at making homemade marinara, I was craving something easy yet comforting. Now, at fifty, I lean on this recipe for weeknight dinners, lazy Sunday pasta feasts, and anytime I want a taste of Tuscany in my cozy kitchen. It’s naturally vegan, gluten-free, and low in sodium if you skip adding too much salt—so you can feel good spooning it over your favorite pasta.
Why You’ll Love This Recipe
• No jarred shortcuts—just pure, homemade satisfaction
• Ready in about 55 minutes, including prep and simmering
• Gluten-free, dairy-free, vegan—fits nearly any diet
• Uses pantry staples you probably already have on hand
• Perfectly balanced acidity with a touch of sweet (no sugar needed)
• Flexible: serve over spaghetti, rigatoni, zucchini noodles, or grilled chicken
• Feels fancy but is super easy (seriously, even weeknights are covered)
• Doubles as a dip, pizza topping, or hearty soup base
Tomato Sauce Recipe Ingredients
• 2 tablespoons extra-virgin olive oil (look for Colavita or California Olive Ranch)
• 1 medium yellow onion, finely diced (Vidalia or sweet onion works best)
• 4 garlic cloves, thinly sliced (or crushed with a garlic press)
• 2 (28-ounce) cans whole peeled San Marzano tomatoes (fire-grown for richer flavor)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon red pepper flakes (optional, for a gentle kick)
• 1 teaspoon dried oregano (or 1 tablespoon chopped fresh oregano)
• 8 fresh basil leaves, torn (reserve a few for garnish)
• 1 small carrot, peeled and grated (helps mellow acidity—you’ll barely know it’s there)
• Pinch of granulated sugar (optional—only if tomatoes taste very tart)
Tips:
- Choose whole-peeled tomatoes with “DOP” on the label—they’re sweeter and less watery.
- Dice the onion uniformly so it softens at the same rate you sauté the garlic.
- If you prefer a velvety sauce, use an immersion blender or a high-speed blender for 5–10 seconds.
Directions
1. Heat the olive oil in a heavy-bottomed pot over medium heat. When the oil shimmers, add the diced onion and a pinch of salt; stir occasionally until the onion is soft and translucent—about 5–7 minutes. (You want gentle bubbles, not a furious sizzle.)
2. Toss in the sliced garlic and red pepper flakes. Stir constantly for 30 seconds, just until you smell that warm, garlicky aroma—avoid browning the garlic or it will taste bitter.
3. Pour in the San Marzano tomatoes along with their juices. Use your wooden spoon or a potato masher to gently crush whole tomatoes against the pot’s side—leaving a few chunks adds texture.
4. Stir in grated carrot, dried oregano, cracked pepper, and 1 teaspoon salt. Bring the sauce to a light boil, then reduce heat to maintain a gentle simmer. Partially cover the pot so steam escapes and the sauce thickens.
5. Simmer for 25–30 minutes, stirring every 5 minutes to prevent sticking. You’ll notice the sauce deepen from bright red to a richer, almost burgundy color—that’s when you know it’s developing maximum flavor.
6. Remove from heat. Stir in fresh basil leaves and taste for seasoning. If tomatoes were especially tangy, a little pinch of sugar—just ¼ teaspoon—can even things out.
7. For a smooth, classic texture, carefully blitz the sauce with an immersion blender until velvety. If you love rustic chunks, skip this step.
Servings & Timing
• Yield: about 6 cups (serves 6 generously over pasta)
• Prep Time: 10 minutes (chopping, grating, and measuring)
• Cook Time: 45 minutes (sauté + simmer)
• Total Time: 55 minutes
Variations
• Slow Cooker: Brown onion and garlic, then transfer to a Crock-Pot with all ingredients; cook on low for 6 hours.
• Spicy Arrabbiata: Increase red pepper flakes to 1 teaspoon and finish with a splash of chili oil.
• Creamy Twist: Stir in ¼ cup heavy cream or cashew cream for a pink, rich sauce.
• Roasted Garlic: Swap sliced garlic for 1 head roasted in foil for a sweeter, mellow depth.
• Meat-Enhanced: Brown ½ pound ground beef or Italian sausage with onions for a hearty Bolognese base.
• Herb Swap: Use rosemary sprigs or thyme instead of oregano for a woodsy note.
Storage & Reheating
Let the sauce cool to near room temperature before transferring to airtight containers. In the fridge, it will stay fresh for up to 5 days; in the freezer, it lasts 3–4 months. Thaw overnight in the fridge or reheat from frozen over low heat, stirring occasionally to prevent scorching. For make-ahead meal prep, portion into 1-cup servings and freeze flat in freezer bags—stack them like files for compact storage.
Notes
When I first tested this route, the sauce felt too acidic—so I squeezed in a little grated carrot and it smoothed right out. Also, using good olive oil really makes a difference; I swear by California Olive Ranch for its peppery finish. If you’re time-pressed, canned diced tomatoes work, but watch for extra liquid. And if you love a hint of smokiness, stir in a drop of smoked paprika at the end.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely. Blanch and peel 3 pounds of ripe Roma tomatoes, then chop and proceed with the recipe. Expect slightly longer simmering time.
Q: How do I make this sauce in a slow cooker?
A: Brown the onion and garlic first for depth, then dump everything into the slow cooker; cook on low 6–8 hours.
Q: Is this sauce freezer-friendly?
A: Yes—cool completely, portion into freezer bags, remove air, then freeze up to 4 months.
Q: Why add a carrot?
A: Carrots naturally balance acidity without making the sauce sweet or masking tomato flavor.
Q: Can I skip blending?
A: Of course—chunky tomato sauce is classic. Blend only if you want a smoother, restaurant-style finish.
Q: How do I reduce splatter?
A: Partially cover the pot and leave a small gap for steam; use a deep pot to keep things tidy.
Q: What’s the difference between marinara and this sauce?
A: Marinara is typically quicker with more herbs; this recipe simmers longer for deeper flavor and richer texture.
Conclusion
This easy, homemade Tomato Sauce Recipe hits all the right notes: bright acidity, herbaceous warmth, and that comforting tomato-ey aroma we crave on pasta night. Give it a whirl—pair it with your favorite spaghetti or tuck it into a slow cooker meatball sub. If you try it, drop a comment below or tag me on Instagram; I can’t wait to hear how you put your own spin on this classic sauce!
Tomato Sauce
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic thinly sliced
- 2 cans whole peeled San Marzano tomatoes fire-grown for richer flavor
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon red pepper flakes optional, for a gentle kick
- 1 teaspoon dried oregano
- 8 leaves fresh basil torn
- 1 small carrot peeled and grated
- Pinch granulated sugar optional
Instructions
- Heat the olive oil in a heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook until soft and translucent.
- Add garlic and red pepper flakes. Stir until fragrant, about 30 seconds.
- Add San Marzano tomatoes and crush gently. Stir in grated carrot, oregano, pepper, and salt. Simmer until thickened.
- Stir in fresh basil and adjust seasoning. Blend for a smoother texture if desired.
- Use as desired over pasta or other dishes. Store leftovers in the fridge or freezer for later use.
