The Best Italian Tomato Sauce Recipe

I’ve discovered this old-school Italian tomato sauce and it’s a total game changer. The earthy olive oil, vibrant garlic and tender onion create a flavor explosion along with hand-crushed tomatoes, herbs and basil. Fresh, versatile, and bursting with character, I know my family will undoubtedly keep coming back for more.

I’ve always been drawn to family traditions and this recipe for the best Italian Tomato Sauce has been passed down through generations. I mix 2 tbsp extra virgin olive oil with a finely chopped yellow onion and 4 cloves of minced garlic until they’re soft and fragrant.

Then I stir in 2 cans of hand crushed whole peeled tomatoes and 2 tbsp tomato paste, knowing the texture and rich flavor it brings. I also add a bay leaf, a pinch of sugar, and a dash of dried oregano with salt and freshly ground black pepper to balance the taste.

I think the sauce really benefits from 1/2 cup of roughly torn fresh basil leaves which not only adds a burst of herb flavor but also nutritional value such as antioxidants and vitamins. I love how this quick homemade Italian tomato sauce reminds me of some of the best homemade spaghetti sauces using fresh garden or Roma tomatoes.

Enjoy this rich and hearty sauce with your favorite pasta dishes!

Why I Like this Recipe

I love this recipe cuz it’s super simple yet packs a seriously delicious punch. One reason I like it is that the slow simmer brings out a ton of flavor from the tomatoes, garlic and basil; it feels real homemade. I also appreciate how the ingredients are ones I’m already familiar with, so I don’t have to hunt down fancy items. Another thing i love is that it reminds me of family dinners from when i was a kid; its like bringing a bit of tradition back to life every time i make it. Plus, it’s flexible – sometimes i tweak it with a little extra spice or a bit more salt, making it my own little creation each time.

Ingredients

• Extra virgin olive oil: Rich, fruity healthy fats that lift the flavors and cook ingredients real well.
• Yellow onion: Gives natural sweetness, fiber, and adds a nicely balanced depth to the sauce.
• Garlic: Brings a pungent aroma and immune boosting perks while truly intensifying the overall taste.
• Whole peeled tomatoes: Packed with vitamin C and fiber, they deliver a fresh, tangy base for the sauce.
• Fresh basil leaves: Infuses aroma and brightness, giving the sauce a lively, herbaceous finish.
• Tomato paste: Intensifies tomato flavor and thickens the sauce, making it rich and hearty.
• Salt and pepper: Enhances all flavors and balances out tart and sweet notes perfecty.
• Dried oregano: Adds a pinch of earthiness and depth typical of Italian cuisine.

Ingredient Quantities

• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 cans (28 oz each) whole peeled tomatoes, crushed by hand
• 2 tbsp tomato paste
• 1 bay leaf
• 1/2 tsp dried oregano
• A pinch of sugar
• 1/2 cup fresh basil leaves, roughly torn
• Salt and freshly ground black pepper to taste

How to Make this

1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until it’s shimmering.

2. Add the finely chopped yellow onion and cook it for about 5 minutes until it starts to get soft.

3. Toss in the minced garlic and cook for another 1-2 minutes so it gets all fragrant, but be carefull not to burn it.

4. Pour in both cans of hand-crushed whole peeled tomatoes and stir in the 2 tablespoons of tomato paste until it’s well mixed.

5. Add the bay leaf, 1/2 teaspoon of dried oregano, and a pinch of sugar along with salt and freshly ground black pepper to taste.

6. Bring the sauce to a simmer then lower the heat so it stays at a gentle simmer.

7. Let it simmer for at least 30 minutes stirring every now and then; if it gets too thick, you can add a splash of water.

8. Stir in the roughly torn basil leaves, cook for another minute, then remove the bay leaf before serving.

Equipment Needed

1. Large pot – Needed for simmering the sauce over the stove
2. Measuring spoons – To measure olive oil and tomato paste correctly
3. Sharp knife – For chopping the yellow onion and garlic
4. Cutting board – Useful for protecting your countertop when chopping
5. Can opener – Necessary for opening the cans of whole peeled tomatoes
6. Wooden spoon – Helps to stir the sauce without scratching the pot
7. Garlic press or mincer – Makes mincing garlic much easier and consistent

FAQ

• Q: Can I use fresh tomatoes instead of canned ones?
  A: Yeah you can use fresh tomatoes but they have to be really ripe and cut up small, and you might need to cook them a bit longer to get that same rich flavor.
• Q: Can I make this sauce ahead of time?
  A: Sure you can make it ahead and keep it in the fridge for up to a week. Just reheat it slowly before serving.
• Q: Can I freeze the sauce for later use?
  A: Definitely freeze it in airtight containers, and it should last for about three months. Just make sure to thaw it in the fridge overnight.
• Q: Is this recipe vegetarian friendly?
  A: Yes it is totally vegetarian so you dont have to worry about meat or any animal products.
• Q: Can I add extra spices to change the flavor?
  A: Of course you can experiment with spices like red pepper flakes or extra oregano, just make sure to adjust it gradually so you dont overpower the basic flavors.

The Best Italian Tomato Sauce Recipe Substitutions and Variations

• For 2 tbsp extra virgin olive oil, you can use regular olive oil or even a light vegetable oil if you cant find the extra virgin type.
• If you dont have a medium yellow onion, try using a white onion instead. Its slightly different but works just as well.
• Instead of 4 cloves garlic, you might use about 1 to 1.5 tsp of garlic powder if youre low on fresh garlic.
• If you dont find whole peeled tomatoes, you can use a can of crushed tomatoes or even fresh tomatoes that have been peeled and chopped (they take a little longer to cook down though).
• Instead of 2 tbsp tomato paste, a thick and well-reduced tomato sauce can be used. You just gotta let it simmer a bit longer to thicken up.

Pro Tips

1. When you cook the onions, make sure you let them really soften slowly so they release all their natural sweetness; if you rush it, the sauce might taste kinda raw.
2. Watch your garlic closely when you add it; if it starts to turn brown too much, its bitterness can ruin the sauce, so stirring constantly helps a lot.
3. If your tomato sauce starts getting too thick, don’t hesitate to add a splash of water, it keeps the consistency just right without watering it down too much.
4. For an extra punch of flavor, let the sauce simmer longer even after adding the basil, coz it helps all the flavors blend nicely even if it seems like you’re waitin’ forever.