Make your own pasta night staple with this Tomato Sauce Recipe! This sauce is flexible and delicious, with rich and complex flavors.
Whenever you buy tomato sauce at the grocery store, it’s never quite perfect, is it? Even your favorite store-bought brands, whether marinara or vodka sauce, are lacking something in the flavor department. No matter how expensive the jar of tomato sauce is, it won’t hold a candle to the real-deal homemade stuff. There’s truly nothing like homemade tomato sauce to spoon over fresh pasta, chicken Parmesan, or fried eggplant.
I keep a garden every summer, and around this time of year, we are certifiably drowning in ripe tomatoes. We grow lots of varieties, but there are always a few plum tomato plants for making sauce. You’d be surprised just how easy it is and just how much better it tastes than anything you can buy at the store. But when the garden tomatoes aren’t cluttering my kitchen countertops, canned whole tomatoes are a fine substitute.
There’s an indisputable difference in the freshness of your homemade tomato sauce versus the shelf-stable lifespan of a commercial brand. And the best part is, your tomato sauce will taste exactly how you want it to. Don’t skip the basil in this recipe, and feel free to tweak it with your own blend of herbs and spices. You’ll be enjoying your ideal pasta sauce in no time!
Tantalizing tomato sauce additions
If you like your tomato sauce a certain way, feel free to tweak this recipe as you see fit. For a sweeter sauce, add a teaspoon of sugar to the pot early in the cooking process. Like it herby? Add chopped fresh oregano, marjoram, thyme leaves, or rosemary. For a heartier sauce, add some cooked ground beef, diced mushrooms, bell peppers, grated carrots, and/or celery. I also like to add a healthy dose of grated Parmesan cheese to my tomato sauce, since I’ll be putting cheese on it in most tomato sauce dishes anyway!
How do I store leftovers?
This tomato sauce will keep in the fridge in an airtight container for up to 4 days. It also freezes well in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating. To reheat, use a pot on the stovetop or heat it in the microwave.
Serving suggestions
Tomato sauce is fantastic when used in dishes that call for classic red sauce, like Keto Cabbage Rolls, Air-Fryer Chicken Parmesan, or even on Margherita Pizza! Why not make a delicious Mason Jar Zucchini Lasagna with your freshly made tomato sauce as well? Or, try a Spaghetti Squash Lasagna for a different presentation!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 28 ounces canned whole tomatoes no salt added
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- ¼ cup fresh basil leaves chopped
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic to the saucepan and cook for another minute, until fragrant.
- Pour in the canned tomatoes with their juices and crush them with a spoon. Add the dried oregano, red pepper flakes if using, and salt. Stir to combine.
- Bring the sauce to a simmer and cook for 25 minutes, stirring occasionally. The sauce should thicken and the flavors will meld together.
- Remove the sauce from heat and stir in the fresh chopped basil. Taste and adjust seasoning with additional salt if needed.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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