I love preparing my homemade tomato sauce because it fills my kitchen with an irresistible aroma. The gentle sizzle of olive oil with onions and garlic ignites a delightful journey into traditional Italian cooking. Fresh tomatoes transform into a vibrant, rich sauce that perfectly elevates every pasta dish I create.

Jump to Recipe

I’ve been experimenting in the kitchen for a while now, and I recently came across a way to make an incredible homemade tomato sauce that totally blew me away. This isn’t your everyday pasta sauce homemade recipe – it’s a fresh tomato sauce homemade style that brings out the best in any Italian dish.

I start with a drizzle of 2 to 3 tbsp of extra virgin olive oil, then toss in a medium chopped onion and 3 garlic cloves that I’ve minced for that irresistible aroma. Next, I add in either 2 cans of whole peeled tomatoes or about 2 lbs of fresh tomatoes that I’ve peeled and crushed.

A teaspoon of salt, 1/2 tsp freshly ground black pepper, and a bay leaf add the perfect punch, with a touch of dried oregano and basil to round it off. Sometimes, I even put a pinch of sugar to counterbalance the acidity.

This tomato sauce recipe brings a new twist to fresh tomato recipes and idee pasto sano. Enjoy!

Why I Like this Recipe

I really love this tomato sauce recipe because it’s super simple to make even if I’m not the best cook, and I don’t have a bunch of fancy ingredients. I also like that I can use either fresh tomatoes or canned ones so it always works out no matter what I have in the fridge. The flavor is so balanced too, like the pinch of sugar really helps cut the acidity without overpowering everything else. Overall, I feel like this sauce just adds a homemade touch to my Italian dishes that makes me proud to serve it.

Ingredients

Print Recipe (No Advertisments)

Extra virgin olive oil provides healthy fats, improving heart health and a smooth, rich flavor.
Onions offer dietary fiber and natural sweetness, aiding digestion and addin aromatic depth.
Garlic is a powerful antioxidant, enhances flavor, and provides potential immune benefits.
Tomatoes are vitamin-rich, loaded with lycopene, contribute tanginess and natural sweetness.
Basil adds a fresh, aromatic touch, supportin digestion and offering subtle flavor complexity.
Bay leaf offers aromatic nuances, elevating sauce complexity with slight herbal bitterness.
Salt and pepper round out the flavor profile, balancing sweetness and enhancing natural tastes.
Oregano contributes earthy notes and extra flavor depth when used in moderation.

Ingredient Quantities

2 to 3 tbsp extra virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, minced

2 x 28 oz cans whole peeled tomatoes or about 2 lbs fresh tomatoes, peeled and crushed

1 tsp salt (adjust to taste)

1/2 tsp freshly ground black pepper

1 bay leaf

1/2 tsp dried oregano (optional)

1/2 tsp dried basil or a few fresh basil leaves

A pinch of sugar (if needed to balance the acidity)

How to Make this

Print Recipe (No Advertisments)

1. Heat the olive oil in a large pot over medium heat.

2. Toss in the chopped onion and cook it until it’s soft and a little browned, about 5-7 minutes.

3. Add the minced garlic, stirring it in for about 1-2 minutes until it’s fragrant.

4. If you are using canned tomatoes, dump them in along with their juices; if you’re using fresh tomatoes, add the peeled and crushed ones instead.

5. Stir in the salt, black pepper, bay leaf, dried oregano (if using), and dried basil or fresh basil leaves.

6. Sprinkle a pinch of sugar over the mix to help balance the acidity, then stir everything together.

7. Bring the sauce to a simmer and let it cook for about 20-30 minutes, stirring occasionally so the flavors mix properly.

8. Taste the sauce and adjust the seasoning if needed, adding more salt or pepper according to your preference.

9. Once the sauce is thickened and the flavors have melded together, remove the bay leaf before serving.

10. Serve your homemade tomato sauce over your favorite pasta or use it as a base for any Italian dish. Enjoy!

Equipment Needed

1. Large pot
2. Stove
3. Chopping board
4. Chef’s knife
5. Wooden spoon
6. Measuring spoons
7. Can opener (for canned tomatoes)
8. Ladle or serving bowl

FAQ

Q: Can I use fresh tomatoes even though the recipe calls for canned ones? A: Yeah, you can, but you need to peel and crush them before using them in the sauce.

Q: What if my sauce tastes too acidic? A: Just toss in a pinch of sugar to help balance out the acidity, it really works wonders.

Q: Can I add other herbs besides basil and oregano? A: Sure, you can, but stick with only one or two more herbs so it doesn’t get too overwhelming.

Q: How long does this tomato sauce last? A: It should keep in an airtight container in the fridge for about a week, or you can freeze it for longer storage.

Q: Can I crank up the heat in this recipe? A: Absolutely, if you like it spicy, just add some red pepper flakes to get that kick.

Homemade Tomato Sauce Recipe Substitutions and Variations

Olive Oil: If you don’t have extra virgin olive oil, you can use avocado oil or even grapeseed oil for a similar healthy twist.
Onion: If a medium onion ain’t handy, you can try using a few shallots instead, they give off a sweeter vibe.
Whole Peeled Tomatoes: Fresh Roma tomatoes (about 2 lbs) work great too if you peel and crush them yourself.
Bay Leaf: When you run out of bay leaves, a small pinch of thyme can do the trick, but use it sparingly.
Dried Basil: No basil around? Fresh basil leaves are a perfect swap, or as a last resort, a little dried thyme might work in a pinch.

Pro Tips

1. Make sure you cook the onions until they get nicely browned. This really brings out a rich flavor that u wont get if they’re just soft.
2. Keep an eye on the garlic – once it starts smelling amazing, move on. Burnt garlic can ruin the whole vibe of the sauce.
3. If you’re using canned tomatoes, don’t dump out the juice since it helps add depth. For fresh tomatoes, let the sauce simmer a bit longer so it thickens up well.
4. Taste your sauce along the way and tweak the seasoning as needed. It’s better to fix it as you go rather than having a bland sauce at the end.

Homemade Tomato Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

100

kcal

Equipment: 1. Large pot
2. Stove
3. Chopping board
4. Chef’s knife
5. Wooden spoon
6. Measuring spoons
7. Can opener (for canned tomatoes)
8. Ladle or serving bowl

Ingredients

2 to 3 tbsp extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 x 28 oz cans whole peeled tomatoes or about 2 lbs fresh tomatoes, peeled and crushed
1 tsp salt (adjust to taste)
1/2 tsp freshly ground black pepper
1 bay leaf
1/2 tsp dried oregano (optional)
1/2 tsp dried basil or a few fresh basil leaves
A pinch of sugar (if needed to balance the acidity)

Directions

Heat the olive oil in a large pot over medium heat.
Toss in the chopped onion and cook it until it's soft and a little browned, about 5-7 minutes.
Add the minced garlic, stirring it in for about 1-2 minutes until it's fragrant.
If you are using canned tomatoes, dump them in along with their juices; if you're using fresh tomatoes, add the peeled and crushed ones instead.
Stir in the salt, black pepper, bay leaf, dried oregano (if using), and dried basil or fresh basil leaves.
Sprinkle a pinch of sugar over the mix to help balance the acidity, then stir everything together.
Bring the sauce to a simmer and let it cook for about 20-30 minutes, stirring occasionally so the flavors mix properly.
Taste the sauce and adjust the seasoning if needed, adding more salt or pepper according to your preference.
Once the sauce is thickened and the flavors have melded together, remove the bay leaf before serving.
Serve your homemade tomato sauce over your favorite pasta or use it as a base for any Italian dish. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.