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!
Do you have to use the tomato paste? We have a pretty sad looking cabinet right now and don’t want to run to the grocery store… we do have a bounty of large garden tomatoes though!
Second time of making..it is gorgeous..
This is very similar to the recipe I make all the time, except I double it and use my crock pot. So easy!
Great 😉
This is so easy to make and it tastes great!
Thank you 😉
I raise my own tomatoes every summer (who doesn’t?) and found an easy way to get the surplus stored and ready to use in recipes like this.
Just pick the tomatoes, (any and all varieties mixed together is fine. The little cherry tomatoes add some sweetness. The bigger ones add volume. Anyway, wash them good and proper, cut the stems out, and then pop them in the blender. Puree them and pour the puree into a stew pot. (cast iron 6 quart or liter size is handiest for about 4 pounds or 2 kilos of tomatoes. Bring the puree to boil, then lower the temperature to the point that the mixture is just barely boiling. At this point adding some red wine is good to tone down the tomato edge. Stir the mixture as the water is boiled off. When the mix is to the desired thickness, move off the heat and allow to cool. This mixture can be frozen or canned. I get about a cup of tomato sauce per pound of raw tomato. No scaulding or peeling the tomatoes. The blender just chews them up and adds them as fiber.
Love these tips!Thanks a lot for stopping by 😉
I’m wondering if the sauce absolutely has to have sweetener of any kind? I’m extremely allergic to sugar in any form, and detest the taste of other sweeteners such as stevia, and won’t even consider such atrocities as aspartame or other artificial junk. I’d just as soon have the sauce be savory than to have sweetness to it, so will likely make it without sugar. Just wanted to ask, though. It does appear to be a very good and basic recipe.
a little late for this comment but I have read where some people add carrots for sweetness, the colour would change slightly.
Love this recipe, I left the skin & seeds from tomatoes & it was delicious. After I cooked it I put it in the blender. Also I canned mine. Be sure to sterilize in canner for 40 minutes.
Awesome!
This is my new favorite tomato sauce!
That’s awesome. Thank you 😉
Can you use crushed canned tomatoes instead?I have crushed tomatoes but i could get whole tomatoes if necessary.
Also any tips? I’m a first time sauce maker … very scared i’ll mess up lol
Yes it totally use crushed canned tomatoes. I’m sure your sauce will be delicious 😉
Excellent recipe! I used fresh tomatoes from my daughter’s garden and garlic from my garden and doubled the receipe.
Ahh Amazing! It must be so good!
hello Olivia
please can you tell me the size of the “small mason jars”
thank you
I storage this tomato sauce in 4 mason jars size 250 ml.
Do you think this sauce would be good to use for homemade pizzas? Or do you recommend sticking with pasta?
yes I think it would be good!
So many ads I can’t read the recipe!
My Ad Network just reduced the add by half. I just know you will be able to read the recipe better. Thanks a lot.
This is my go-to spaghetti/pizza sauce. It is absolutely delicious. Always a hit for gatherings.
Happy to hear that!
Made this for the eggplant lasagna & it was all delicious! Thank you!
That’s amazing. Happy to hear that!
I make this all the time! I use it for so much. It’s versatile, easy, and quick. Sometimes I add various veggies then purée it, today I added more herbs and spinach along with one can of diced tomatoes for my 13 month old daughter’s meal plan this week. We love it!! THANK YOU!
I’m so glad you and your family enjoy this recipe. Thanks a lot for stopping by. You’re comment made my day!
Have been using this recipe for quite a while. My go to sauce for spaghetti and meatballs. I have always followed the recipe using crushed tomatoes . Today I increased the oregano to 1 teaspoon and added a teaspoon of red wine vinegar at the end of cooking. Just a subtle difference in taste. 😋
Mm.. sounds delicious!
Can this recipe be water bath canned?
This is the best tomato sauce ever. I use it on its own with pasta and a shaving of fresh Parmesan, and for many dishes from Bolognese to chicken Parm, chicken Milanese, stuffed zucchini/courgette, stuffed eggplant/aubergine and everything else which requires a tomato sauce. A half teaspoon of chilli flakes is good too for a subtle kick.
That’s awesome! So happy to hear that 😉
This is the best sauce ever. I use it as the base for numerous recipes including pizza, chicken Milanese, chicken parm, spaghetti bolognese, lasagne and aubergine parm. I no longer use any other sauce recipe and the only change I ever make is to add a quarter teaspoon of chile flakes if I want to add a little heat. I just love this sauce.
That’s fantastic to hear! It sounds like you’ve found your go-to sauce for a variety of dishes. Adding a quarter teaspoon of chili flakes for some heat sounds like a delicious touch. Thanks for sharing your experience, and I’m thrilled to hear how much you love this sauce!