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How to Make Homemade Tomato Sauce

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This easy, fresh tomato sauce recipe is the best homemade recipe

In the middle of winter, nothing tastes better than fresh produce. Today’s simple homemade tomato sauce is the perfect way to enjoy tomatoes.

It’s the perfect partner to all your Italian meals and the unique flavor will take any recipe up another notch.

Canned tomatoes can be used for this recipe, but while farmers’ markets are still offering their bounty, now is a good time to fill up your pantry or freezer.

Here’s a recipe for homemade tomato sauce that should satisfy taste buds now and later.

UNIQUE-HOMEMADE-TOMATO-SAUCE-RECIPE


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Creating a quick homemade tomato sauce is even easier than you imagine, so let’s get started.

After realizing how quick it is to make your own, I’m definitely not going to buying this at the store anymore.

homemade-tomato-sauce

Ingredients for Homemade Tomato Sauce

Let’s gather your ingredients first. Let’s head to the pantry to get what you need…

You can use crushed tomatoes or fresh tomatoes.

You’ll also need garlic, fresh basil, black pepper, sugar, olive oil and Parmesan or Romano cheese.

You can also use dried basil in this recipe. The ratio is 3:1 for fresh versus dried.

This is so basic and the flavor turns out so phenomenal.

I promise, when you’re done, you’re going to wonder why you haven’t been doing this for years. It turns out perfect.

best-recipe-homemade-tomato-sauce

How to Make Homemade Tomato Sauce

To start, heat olive oil in a 5+ quart pot over medium heat; add chopped or pressed garlic.

Heat for one to two minutes, making sure not to burn garlic.

Next, add tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.

Reduce heat to low and simmer for 2-3 hours, stirring often.

For first half of simmer time leave pot uncovered; cover for last half.

Stir in cheese and simmer for an additional 5 minutes or so.

How to Jar Homemade Tomato Sauce

I have a cousin who loves canning tomato sauce each summer to enjoy all winter long. I’m thinking she has a good idea and I want to get in on that action!

For years, she told me it was so simple. Now I can attest that it really is.

Start by filling quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring.

Slowly lower jars into hot water canning bath and allow to boil for 40 minutes.

Using jar lifters, carefully raise jars out of the bath and allow them to cool on the counter overnight. As lids seal, you will hear a slight popping sound. Store up to one year.

Can You Freeze Homemade Tomato Sauce?

Yes! If you decide not to use your sauce for canning, you can still store it in the freezer.

Just use airtight freezer bags or containers. Be sure to le the sauce cool before you fill up your containers though.

homemade-tomato-sauce-recipe

What to Make with Homemade Tomato Sauce

This sauce is so delicious and makes an excellent canning sauce. You can use this on my easy lasagna casserole or this delicious lasagna (my stepmother’s recipe), this amazing chili mac and cheese — or any other dish that requires a nice red sauce (even this chili recipe!). Enjoy!!

Best Recipe for Homemade Tomato Sauce

How to Make Homemade Tomato Sauce

THIS EASY, FRESH TOMATO SAUCE RECIPE IS THE WORLD’S BEST HOMEMADE RECIPE — ENJOY!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: homemade tomato sauce
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4
Calories: 49kcal

Ingredients

  • 3-4 cans crushed tomatoes 28 ounce sized cans OR 12-15 fresh tomatoes
  • 4 cloves garlic
  • 4-6 tablespoons fresh basil or 1-2 tablespoons dried basil ratio is 3:1 for fresh vs dried
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar optional
  • 2 tablespoons olive oil
  • cup grated Parmesan or Romano cheese

Instructions

  • Heat olive oil in a 5+ quart pot over medium heat; add chopped or pressed garlic.
  • Heat for one to two minutes, making sure not to burn garlic.
  • Add tomatoes, black pepper, basil and sugar. Stirring often, bring to a low boil.
  • Reduce heat to low and simmer for 2-3 hours, stirring often.
  • For first half of simmer time leave pot uncovered; cover for last half.
  • Stir in cheese and simmer for an additional 5 minutes or so.

Video

Notes

CANNING Fill quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower jars into hot water canning bath and allow to boil for 40 minutes. Using jar lifters, carefully raise jars out of the bath and allow them to cool on the counter overnight. As lids seal, you will hear a slight popping sound. Store up to one year. NOTES If you are using fresh tomatoes you will need to remove the skins. A simple method is to score skins with a sharp knife, boil for about one minute and then plunge in cold water. You will want to do this in batches. Once tomatoes have cooled, skins should peel off easily. Chop and blend in a food processor. If you’re not into canning, you can still preserve your extra tomato sauce in the freezer. Use airtight freezer bags or containers. Let the sauce cool before you fill up your containers.

Nutrition

Calories: 49kcal
Tried this recipe?Follow me on Pinterest @spaceshipslb

Stephanie Keeping

Stephanie is in love with a boy named Sam. He has taught her that it's okay to jump first and look later, to wear a dirty shirt to the park and to decide that today is a good day to take a nap in your rubber boots. She hangs out here blogging at Spaceships and Laser Beams and at our printable party shop on Etsy.

    20 Comments

    1. Hannah Griffin

      May 15, 2018 at 12:41 pm


      I am always looking for a good tomato sauce recipe! Well, I don’t have to look anymore!

    2. Tin Lopez

      May 21, 2018 at 2:08 am


      This Homemade Tomato Sauce recipe is so satisfying and perfect!

      • Sheila

        June 3, 2018 at 2:35 pm

        Do you have to boil the tomatoes first?

        • Martha Glassy

          June 19, 2018 at 9:04 am

          The fresh tomatoes were in the water to peel easily. I heat mine about a minute, immediately put in ice water to stop the cooking process. Peels just slip off!
          For this recipe, yes, I think they need to be chopped then cooked. No water added.

        • Cindy

          August 27, 2018 at 8:34 pm

          Can I put the tomatoes in a blender? Without the seeds or with if yes

        • Larry

          October 3, 2018 at 8:07 pm


          If you like soupy gravy. I use a box grater after removing seeds. Pretty easy. BTW, I do have a pair of those cut proof gloves. Just use dish liquid after and let them dry.

        • Pete Young (female)

          June 19, 2018 at 10:34 am

          The boiling is to slip off the tomato skins for the sauce. I just heat mine until the skins split open.

    3. Laura

      June 21, 2018 at 4:08 pm

      do you know the nutrition facts on this tomato sauce such as total carbs and fiber so I can see if i can have with my keto diet

      • Raymond

        July 2, 2018 at 11:19 am

        Most of the ingredients vary in carbs depending on the brand you pick. I can tell you that the Cento brand of San Marzano tomatoes has 7 servings at 122 grams (1/2 cup) per 28 oz can. Total carbs if 5 grams and fiber is 2 grams. So your net carbs for 122 grams would be 3 grams of carbs. Each clove of garlic is about .89 grams of net carbs. Basil is about .03 grams of net carbs for 2 tbsp. And with the cheese look at the label. Not all brands are 0 grams of carbs. From there you can do the math for the entire batch. You can google for the carbs of anything.

    4. flo

      June 29, 2018 at 4:01 am

      do you screw lids on tight before lowering them into water

    5. Joan

      July 20, 2018 at 1:26 pm

      What about the seeds

    6. maureen jensen

      August 5, 2018 at 6:04 pm

      I thought you needed to pressure can tomatoes due to the variability of acid in different tomato varieties.

      • Jacquie

        August 13, 2018 at 4:15 am

        You would need to add lemon juice or citric acid sold in the canning aisle. I recommend following a tomato sauce canning recipe that’s has been tested to be safe for canning, such as a recipe from Ball.

        • Trish Alexander

          August 14, 2018 at 12:37 pm

          Lol. JUST seen this. In THIS recipe, how much lemon juice? ☺

    7. Paula

      August 12, 2018 at 6:56 pm

      What would be the best way to make tomato sauce fresh tomatoes or the canned way.Ive only made sauce once. I’m not a big sauce person my husband is

    8. Alfreda

      August 13, 2018 at 5:33 pm

      How many jars can you get out of this for canning.

    9. Trish Alexander

      August 14, 2018 at 12:34 pm

      I am new to canning this year. I’m in the process of making your sauce now. Do I need to add lemon juice or something before I can it?

    10. Janna

      November 9, 2018 at 12:42 pm

      👋 how long can I freeze my sauce.

      • Layne Henderson

        Layne Henderson

        November 10, 2018 at 6:49 am

        Hi, Janna – if you store it in airtight containers, it should last 4-6 months in the freezer no problem! Enjoy 🙂

    11. Jhuls | The Not So Creative Cook

      January 14, 2019 at 12:51 am

      This tomato sauce looks absolutely amazing!! Thank you for sharing!

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