How to make Tomato Sauce

Learn how to make this tomato sauce recipe that’s so delicious, you’ll want to put it on everything! Made with onions, garlic, olive oil, ripe tomatoes, bay leaves, and a blend of seasonings, this sauce simmers for 1 hour, allowing the flavors to meld and develop the richest taste. It’s filled with authentic Italian flavors, creating a sauce that’s bursting with flavor and an inviting aroma that will fill your kitchen. This beloved family recipe is easily the best tomato sauce I’ve ever had, and I’m thrilled to share it with you—from my family to yours.

 

I first shared this Homemade Tomato Sauce recipe in 2014, and it has since become one of the most popular on my blog. It was actually one of my first posts, so I updated it with more details and new photos.

I originally learned this recipe from my father-in-law, whose Italian roots run deep. His mother made it often and passed it down to all her children, including him. He’s been making it for years, and I feel so honored that he taught me.

Now, I always make it for my husband and son when I’m making pasta or my zucchini lasagna. My husband loves this sauce too, having grown up with it.

In our family, everyone—uncles, aunts, cousins—makes this sauce, and we all love it. I’m sure you will too! It’s fresh, delicious, and better than store-bought tomato sauce.

It’s always great to have homemade tomato sauce on hand, as it’s the base for so many delicious dishes. You can also add ground meat to turn it into a hearty meat sauce.

Ingredients You’ll Need

Olive Oil – I always use extra virgin olive oil because it gives the best flavor.

Medium Onion – I’ve found that a finely chopped yellow or white onion adds just the right amount of subtle sweetness and depth to the sauce.

Garlic – Fresh minced garlic is essential for me. After doing lots of testing, I’ve found that it gives the sauce a bold, aromatic flavor that makes it irresistible.

Canned Tomatoes – I always use high-quality canned San Marzano tomatoes. They’re key for a rich, thick, and slightly sweet sauce with less acidity. After testing this recipe many times, I’ve found that San Marzano tomatoes provide the most authentic Italian taste. Make sure to buy canned tomatoes from Italy for the best flavor!

Tomato Paste – I add a small amount of tomato paste to intensify the flavor and thicken the sauce. After making this many times, I’ve found it’s the perfect way to enhance the tomato richness.

Italian Seasoning – I use a blend of oregano, basil, thyme, and rosemary for classic Italian flavors. Fresh herbs are great if you have them too!

Pinch of Red Pepper Flakes (Optional) – A pinch of red pepper flakes adds a slight kick. I’ve tested this recipe with and without, and the heat really elevates the flavor, so I add it when I want an extra boost.

Fresh Basil – Stirring in fresh basil at the end gives the sauce a bright, fresh taste. I think that it’s the best way to finish off the sauce. You can also use fresh parsley if you prefer.

How To Make Homemade Tomato Sauce

Can I make this sauce with fresh tomatoes?

Yes, you can absolutely make this sauce with fresh tomatoes! Here’s how:

Choose the right tomatoes – Roma, San Marzano, or any ripe, juicy tomatoes work best for a rich sauce.

Peel the tomatoes – Blanch them in boiling water for 30–60 seconds, then transfer to an ice bath. The skins will easily peel off.

Chop and cook – Dice the tomatoes and cook them down in olive oil with onions and garlic until they break down and become saucy. You may need to simmer longer to achieve the right consistency.

Why store tomato sauce in a mason jar?

I love storing tomato sauce in a mason jar because it keeps it fresh longer, flavorful, and easy to grab whenever I need it. I’ve been doing this for years now, and it’s honestly the best! It prevents staining plastic containers, creates an airtight seal that preserves the flavor and color, and I love that it’s reusable too—so it’s practical and a little nostalgic.

Ways to Cut the Acidity in Sauce

I have three tips to help you solve this problem. First, I like to add a pinch of sugar. Sometimes, I stir in a little unsalted butter or cream to mellow out the acidity. But my favorite trick is to add a peeled carrot and simmer it whole in the sauce, then remove and discard it when the sauce is done. The carrot naturally sweetens the sauce and reduces acidity without adding any sugar.

How to use this Tomato Sauce Recipe:  

You will want to put this basic tomato sauce on almost everything.

My favourite ways to use it are with my lasagna recipes such as: Eggplant Lasagna, Zucchini Lasagna, Zucchini Lasagna Rolls and Lasagna Rolls.

This tomato sauce also is amazing on baked ziti, spaghetti, meatballs, chicken parmesan, homemade pizza, and the list continues. This is definitely great as a pasta sauce too.

As a memory, I kept the original photo from 2014!