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.
First: Heat olive oil in a large saucepan or pot over medium heat. Cook onions until soft and golden, about 4-5 minutes. Sauté garlic, being careful not to burn.
Second: Using a spatula or wooden spoon, stir in the tomato paste.
Third: Add San Marzano tomatoes, brown sugar, oregano, bay leaves, salt, and pepper.
Four: Cover and simmer for 30 minutes or 1 hour. Stir occasionally.
Next: Remove from heat, add fresh basil, and adjust seasoning if necessary.
Finally: Let the sauce cool completely, then transfer it to an airtight container or mason jar for storage.
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.
How to Make Tomato Sauce
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- half onion finely chopped
- 4 garlic cloves crushed
- 2 tablespoons tomato paste
- 28oz San Marzano Whole Peeled Tomatoes or 1¾ pound of fresh tomatoes (peeled, seeded, and diced)
- 1 tablespoon brown sugar
- ½ teaspoon dried oregano
- 2 dried bay leaves
- Salt and black pepper
- 1 tablespoon chopped fresh basil
Instructions
- In a sauce pan, heat the olive oil over medium heat. Add onions and cook 4-5 minutes until they are soft and golden. Then, add garlic and sauté, being careful not to burn.
- Add tomato paste, and stir well. Add crushed tomatoes, including the juice in case you are using canned tomatoes. Then, add brown sugar, dried oregano, dried bay leaves, salt, and pepper.
- Cover and bring to a low simmer for 30 minutes or 1 hours. Finally, remove from the heat, add fresh basil, and stir well. Remove the bay leaves. Adjust the seasoning if you think it is necessary.
Notes
- Store: Cool sauce, then refrigerate in a mason jar for up to 5 days.
- Freeze: Cool completely, then freeze in a container or bag for up to 3 months. Leave space for expansion.
- Reheat: Warm on the stovetop over medium-low or microwave in 30-second intervals, stirring in between.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
As a memory, I kept the original photo from 2014!
I’ve always wanted to try making homemade tomato sauce. You make it look so easy in this great tutorial. Can’t wait to try this with my garden tomatoes this summer! Gorgeous photos! 🙂
Thank you, Sarah. You are so sweet. This recipe is definitely easy to make and tasty too. I am sure you will enjoy it 😉
Sounds lovely Olivia, quick question, how much tomato paste is needed…
Thanks for your question, Deb. You will need 2 tbsp tomato paste. Hope you give this recipe a try 😉
How much sauce does this recipe make?
It is about 700ml, Ashley.
I’m excited about canning sauce from the ridiculous number of tomato plants that I am trying to grow this year! I’ll have to try this recipe out. Looks delicious!
I am sure you will love it. Thanks for stopping by 😉
Just want to point out that recipe calls for 1/2 C. fresh parsley that is not included in instructions. Instructions say to add fresh basil – wondering if this is an omission or typo. Might confuse some non-cooks!
It was a typo, Kelley. Thanks for pointing that out. You should add 1tbsp fresh basil when you remove the sauce from the heat, not 1/2c parsley. Any other question, please let me know. Thanks for stopping by!
I see mention of basil. How much should I use? Thanks!
Hi, Kendra. Thanks for your question. You should use 1tbsp fresh basil. I hope you enjoy this recipe 🙂
Hi there- excited to try this recipe. If I have an abundance of tomatoes and wanted to make this in bulk but don’t want to use within the week, is it ok to freeze? Or how do you suggest storing? Thanks heaps xx
Hi, Lyndal. Thanks for your question. Yes, you can freeze it. The sauce you can just thaw in the in the fridge for a day. If you need it right away place the jar in a bowl of warm water and let it thaw. As the sauce thaws pour it into a pan. When you can get it all out reheat the sauce as normal. I have frozen my tomato sauce in glass jars with no problem. Just don’t overfill because the stock expands and pushes the lid out. I also use zip lock. Hope you like this recipe. Thanks!
This is just the kind of recipe I was looking for a few days ago! I am avoiding processed foods and wasn’t sure what spices to use. Thanks for this! BTW, I noticed the recipe called for whole canned tomatoes, but the instructions mentioned crushed tomatoes…Did you mean to crush the whole tomatoes, or to use crushed canned tomatoes?
Hi, Trish. You can use both. I use whole canned tomatoes and I crushed them before adding to the pan. Or you can use crushed canned tomatoes as well. To avoid any confusions I will change it at the instructions. Thanks for your question. I hope you enjoy this recipe.
If you can it correctly-it keeps for three years…
You need to add 1 tbs. sugar to this recipe.
Yes, normally people add 1 tbs sugar to the tomato sauce recipe, but I preferred to avoid sugar so I didn’t. Feel free to add it if you prefer. Thanks for your comment!
This is the best! I just made it and added chopped mushrooms and just a little brown sugar. Definitely will make this again. Thank you!!!
Becky, thanks a lot for your sweet comment. You made me smile 😉
Forgot to rate it….more like a 10 star recipe
Wow thanks Becky! So so happy you enjoyed this recipe 😉
Do you know how many fresh tomato’s would that be, I don’t have a scale. 🙁
It’s about 4 medium tomatoes1
Can you can this and store in pantry? If so, any additional instructions?
This is an absolutely onderful recipe!!! I added a little bit of liquid stevia, and I couldn’t be happier with the way it turned out. Thank you for sharing such a delicious recipe; it tastes so much better than the store-bought brands!
That’s excellent! Happy you liked this recipe and thanks for letting me know that if you add liquid stevia it will taste good too 😉
I have a question. When would you add the ground beef and should you cook and drain it
Hi, Debbe. Sorry this recipe doesn’t call for ground beef. But I have this Italian Sausage with Tomato Sauce that you may like it https://www.primaverakitchen.com/italian-sausage-tomato-sauce/
I made your tomato sauce recipe last night! We loved it! Thank you so much. This is a real keeper and it didn’t cost me $10.00 for this favorite store bought jar, I favor. “Bon App It”, as my family says! Cheers!
Everything tastes better when it’s homemade.
I love this recipe. It is soooo flavorful and easy to make.
Awesome!
i made your recipe last night…my momma?she love it..thank you for this recipe
That’s excellent! Happy to hear that 😉
SUCH a delicious sauce! So easy and so flavorful. Thanks for sharing!!
That’s awesome! Glad you liked it 😉
I absolutely loved this sauce. Made it as the recipe directed and it is delicious. Thanks for sharing it with us! I was impressed how easy it was to make!!