A good tomato sauce is the foundation of countless dishes. This recipe creates a versatile sauce that's better than anything from a jar, using simple ingredients you probably already have. Make a big batch and use it all week for pasta, pizza, dipping, and more.
Why Make Your Own Sauce
Homemade tomato sauce offers several advantages over store-bought:
- Better flavor with no preservatives or added sugar
- Control over ingredients and consistency
- More economical, especially when making in bulk
- Customizable to your taste preferences
Basic Tomato Sauce
Ingredients
- 2 cans (28 oz each) whole peeled tomatoes
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon sugar (optional, to balance acidity)
- Fresh basil for finishing (optional)
Instructions
- Prepare the tomatoes. Pour the canned tomatoes into a large bowl. Crush them by hand or use a potato masher for a chunkier sauce. For smoother sauce, blend briefly with an immersion blender.
- Heat the oil. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
- Cook the garlic. Add garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned.
- Add tomatoes and seasonings. Carefully add the crushed tomatoes (they may splatter). Stir in salt, pepper, oregano, and basil.
- Simmer. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30-45 minutes, stirring occasionally, until the sauce has thickened and the raw tomato taste has mellowed.
- Taste and adjust. Add sugar if the sauce tastes too acidic. Adjust salt as needed.
- Finish. Stir in fresh basil if using. Your sauce is ready to use.
Variations
Marinara (Quick Version)
For a faster sauce, skip the long simmer. Cook everything for just 15-20 minutes. The flavor will be brighter and more tomato-forward.
Arrabbiata (Spicy)
Add 1/2 to 1 teaspoon red pepper flakes with the garlic for a spicy kick.
Meat Sauce
Brown 1 pound of ground beef or Italian sausage before adding garlic. Drain excess fat, then proceed with the recipe.
Roasted Garlic Version
For deeper garlic flavor, roast a whole head of garlic at 400°F for 40 minutes, then squeeze the soft cloves into the sauce instead of using raw garlic.
How to Use Your Sauce
- Pasta: The classic use. Toss with your favorite pasta shape.
- Pizza: Spread on pizza dough before adding toppings.
- Baked dishes: Use as a base for lasagna, baked ziti, or eggplant parmesan.
- Eggs: Simmer eggs directly in the sauce for shakshuka.
- Dipping: Serve warm with breadsticks, mozzarella sticks, or grilled cheese.
- Soup base: Thin with broth for a quick tomato soup.
Storing Your Sauce
This sauce stores beautifully:
- Refrigerator: Up to 1 week in an airtight container
- Freezer: Up to 3 months. Freeze in portions for easy use. Leave some headspace in containers as the sauce will expand.
For meal prep, consider making a double batch and freezing half. Having homemade sauce ready to go makes weeknight dinners much easier.
Troubleshooting
Sauce is Too Thin
Continue simmering uncovered to evaporate more liquid. You can also add a tablespoon of tomato paste to thicken quickly.
Sauce is Too Acidic
Add a pinch of sugar or a small grated carrot. Longer cooking also mellows acidity.
Sauce Tastes Flat
Usually needs more salt. Add a little at a time and taste after each addition.
Sauce Burned on the Bottom
Your heat was too high. Don't scrape the burned bits—carefully transfer the unburned sauce to a new pot. Next time, use lower heat and stir more frequently.
Final Tips
A good tomato sauce improves with time. If possible, make it a day ahead and reheat. The flavors meld and deepen as it sits. This is one recipe where patience truly pays off, but even a quick version beats most jarred sauces by a mile.