How to make Tomato Sauce

Learn how to make tomato sauce recipe that is so good you will want to put it on everything. It’s very delicious and made with onions, garlic, olive oil, tomatoes, bay leaves, and seasonings.

 

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 – Use extra virgin olive oil for the best flavor. It helps sauté the aromatics and enhances the sauce’s richness.
• Medium onion – A finely chopped yellow or white onion adds a subtle sweetness and depth to the sauce.
• Garlic – Fresh minced garlic gives the sauce a bold, aromatic flavor.
• Crushed tomatoes – Use high-quality canned crushed tomatoes for a smooth, rich base. San Marzano tomatoes are a great choice for an authentic Italian taste.
• Tomato paste – A small amount of tomato paste intensifies the tomato flavor and thickens the sauce.
• Italian seasoning – A blend of oregano, basil, thyme, and rosemary adds classic Italian flavors. You can also use fresh herbs if available.
• Salt and black pepper – Essential for seasoning and enhancing the overall taste.
• Pinch of red pepper flakes (optional) – Adds a slight kick of heat for extra flavor.
• Fresh basil – Stirring in fresh basil at the end gives the sauce a bright, fresh taste. You can also use fresh parsley.

How To Make Homemade Tomato Sauce

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.

Using a spatula or wooden spoon, stir in the tomato paste, crushed tomatoes, brown sugar, oregano, bay leaves, salt, and pepper.

Cover and simmer for 20-30 minutes. Stir occasionally. Remove from heat, add fresh basil, and adjust seasoning if necessary.

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.

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 and Lasagna Rolls.

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

Storage & Reheating Instructions

Storage: Once this red sauce has cooled completely, transfer it to an airtight container or a jar with a tight-fitting lid. Store it in the refrigerator for up to 5 days.

Freezing: Allow the sauce to cool completely, then transfer it to a freezer-safe container or freezer bag. Make sure to leave some space at the top as the sauce will expand when frozen. Store it in the freezer for up to 3 months.

Reheating: You can reheat it on the stovetop or in the microwave. Simply transfer the sauce to a saucepan and heat over medium-low, stirring occasionally, until warm. Or, place it in a microwave-safe bowl, cover, and heat in 30-second intervals, stirring in between, until heated through.

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