I love making this homemade tomato sauce—it's vibrant, flavorful, and perfect for everything from pasta dishes to pizzas. With simple ingredients and minimal effort, it transforms basic pantry items into a sauce that tastes restaurant-quality.

Why You’ll Love This Recipe

I adore this sauce because it's made entirely from scratch using ripe tomatoes, fragrant herbs, and a hint of garlic. It’s easy to customize—whether I want it smooth for a creamy pasta or chunky for dipping. Plus, it’s freezer-friendly and healthier than store-bought versions.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 lbs ripe tomatoes, cored and roughly chopped
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon sugar (optional, if tomatoes are very acidic)
1 teaspoon dried oregano or 2 tablespoons fresh basil, chopped
Pinch of red pepper flakes (optional, for heat)
2 tablespoons tomato paste (for richer flavor and color)
½ cup water or vegetable broth (optional, for thinning)

Directions

Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the chopped tomatoes, tomato paste, salt, pepper, oregano or basil, red pepper flakes, and sugar if using.
Stir everything well, then bring the mixture to a gentle simmer.
Reduce heat to low, cover partially, and simmer for 30–40 minutes, stirring occasionally, until the sauce thickens.
If the sauce is too thick, stir in water or broth to reach desired consistency.
For a smoother sauce, use an immersion blender to blend directly in the pot or cool slightly and blend in batches in a blender.
Taste and adjust seasoning as needed, adding more salt, pepper, or herbs.

Servings and Timing

Yields: About 4 cups (enough for 4–6 servings of pasta)
Prep time: 10 minutes
Cook time: 30–40 minutes
Total time: 40–50 minutes

Variations

Chunky Style: Skip blending for a rustic sauce with tomato chunks.
Spicy Kick: Increase red pepper flakes or add a chopped jalapeño.
Herb-Rich: Stir in fresh chopped basil and parsley at the end.
Creamy Twist: Swirl in a little heavy cream or mascarpone for a pink sauce.
Umami Boost: Add a splash of soy sauce or a small handful of grated Parmesan during cooking.

Storage/Reheating

To store: Let the sauce cool completely, then store it in airtight containers in the fridge for up to 5 days.
To freeze: Portion into freezer-safe containers or bags, leaving about an inch of headspace. Freeze for up to 3 months.
To reheat: Thaw in the fridge overnight or defrost in the microwave. Reheat gently on stovetop over low heat, stirring so it warms evenly.

FAQs

What type of tomatoes work best?

I find that vine-ripened plum tomatoes or Roma tomatoes offer the best balance of sweetness and rich flavor. But I use whichever ripe tomatoes are available or on sale.

Can I use canned tomatoes instead?

Absolutely. Swap in two 28‑ounce cans of whole or crushed tomatoes—drain excess liquid and adjust simmer time slightly.

Do I need to peel the tomatoes?

I don't bother peeling them unless I want an ultra-smooth sauce. If needed, I blanch tomatoes for 30 seconds, then peel the skins easily.

How can I make the sauce last longer in the fridge?

I add a tablespoon of lemon juice or a teaspoon of white vinegar to boost acidity—it helps preserve freshness.

Can I use this sauce for pizza?

Yes! I cook it slightly less—about 20–25 minutes—and skip blending so it remains thicker and more rustic on pizza.

Conclusion

This homemade tomato sauce recipe is a delicious, versatile staple I always keep on hand. With simple ingredients and easy steps, I can whip it up anytime and tailor it to my tastes. Whether I’m feeding family or batch-prepping for the week, it’s a go-to recipe that never fails to impress.