Homemade Tomato Sauce
This isn't just a basic pasta sauce. It's a deeply flavored, slow-simmered sauce that transforms a handful of pantry staples into something that tastes like it came straight from an Italian grandmother's kitchen.
Equipment
- Large heavy-bottomed saucepan or Dutch oven - At least 4 quarts (3.8 liters)
- Wooden spoon - or heat-resistant silicone spatula
- Immersion Blender - optional, for a smoother sauce
- Sharp chef's knife
- Cutting board
- Measuring spoons
- Can opener
- Large bowl - for crushing the tomatoes by hand
- Ladle
- Airtight glass storage jars - or containers
Ingredients
- 3 tablespoons extra-virgin olive oil - 45ml
- 1 medium yellow onion - finely diced, about 1 cup or 150g
- 6 garlic cloves - minced
- 2 tablespoons tomato paste - 30g
- 2 cans whole peeled San Marzano tomatoes - 28 oz or 794g each, crushed by hand
- 1 teaspoon granulated sugar - 5g
- 1 teaspoon dried oregano - 3g
- 0.5 teaspoon red pepper flakes - 1g, optional, for a little heat
- 1 teaspoon kosher salt - 6g, plus more to taste
- 0.5 teaspoon freshly ground black pepper - 1g
- 1 small bunch fresh basil - about 10–12 leaves, torn
- 1 tablespoon unsalted butter - 15g, optional, for a silkier finish
Instructions
- Open both cans of tomatoes and pour them into a large bowl. Use your hands to squeeze and crush each tomato into rough pieces. Set aside with all juices.
- Heat olive oil in a Dutch oven over medium heat. Add diced onion and cook for 8-10 minutes until soft and translucent. Add minced garlic and cook for 1-2 minutes until fragrant.
- Push onion and garlic to the sides, add tomato paste to the center, and cook for 1-2 minutes until it deepens to a brick-red color. Stir into the aromatics.
- Pour in crushed tomatoes and their juices. Add sugar, oregano, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
- Bring sauce to a gentle boil, then reduce heat to medium-low and partially cover. Simmer for 30-45 minutes, stirring every 10 minutes, until thickened.
- For a smooth sauce, use an immersion blender to purée directly in the pot. For a rustic sauce, leave chunky and break up any large pieces with a spoon.
- Stir in optional butter until melted. Remove from heat, add torn fresh basil, and season to taste. Serve immediately or store for later.
Notes
- Use DOP-certified San Marzano tomatoes for the best flavor and naturally lower acidity. They make a noticeable difference in the finished sauce.
- Don't rush the onion step – cooking it slowly until golden builds the sweet, savory foundation of the sauce.
- Bloom the tomato paste for 1-2 minutes to deepen its flavor and add complexity to the sauce.
- Crush tomatoes by hand for a rustic, chunky texture. If you prefer a smooth sauce, use an immersion blender at the end rather than starting with pre-crushed tomatoes.
- Add fresh basil off the heat to preserve its bright, aromatic flavor – cooking it makes it bitter.
- Taste and adjust seasoning throughout, as every can of tomatoes varies in acidity and sweetness.
- If the sauce seems thin after simmering, remove the lid and continue cooking uncovered for 10-15 more minutes to reduce and thicken.
- This sauce freezes beautifully for up to 3 months. Cool completely before storing in freezer-safe containers or zip-lock bags.
- Use this sauce as a base for meatballs, pizza, shakshuka, lasagna, or as a braising liquid for chicken.
- For a creamy version, stir in 1/4 cup (60ml) of heavy cream after simmering.