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How To Make Homemade Tomato Sauce

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close up shot of Homemade Tomato Sauce in a jars
Enjoy homemade tomato sauce any time of year with this simple recipe that simmers tasty tomatoes with seasonings and cheese to create a flavorful sauce.
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Table of Contents
  1. Homemade Tomato Sauce Recipe Ingredients
  2. The Best Homemade Tomato Sauce Substitutions And Additions
  3. How To Make Easy Homemade Tomato Sauce
  4. Ways To Serve Homemade Tomato Sauce
  5. Storing Homemade Tomato Sauce
  6. Why We Love This Recipe
  7. Homemade Tomato Sauce FAQs
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE

This simple, fresh homemade tomato sauce is the perfect partner for all your Italian recipes. Whether you use canned tomatoes or fresh tomatoes, the recipe to make the tomato sauce is surprisingly simple, but the flavor turns out phenomenal.

close  up shot of Homemade Tomato Sauce in a jar

Homemade Tomato Sauce Recipe Ingredients

How to Make Homemade Tomato Sauce raw ingredients that are labeled
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This homemade tomato sauce is a flavorful blend of ingredients that creates a well-balanced, savory, and slightly sweet taste experience.

It starts with olive oil and aromatic minced garlic, followed by the natural sweetness and tanginess of tomatoes.

Whether used for pasta, pizza, or dipping, this sauce is a delicious culinary companion with a delicious flavor profile.

You’ll need:

  • 2 tablespoons of olive oil
  • 4 cloves garlic, chopped or minced
  • 3 to 4 (28-ounce) cans of crushed tomatoes OR 12 to 15 fresh tomatoes
  • 1½ teaspoons of black pepper
  • 4-6 tablespoons of fresh basil leaves OR 1-2 tablespoons of dried basil
  • 1 tablespoon of sugar, optional
  • ⅓ cup of grated parmesan cheese or Romano cheese

What Tomatoes Are Best For This Tomato Sauce Recipe?

We recommend using crushed canned tomatoes for this recipe. If you are using fresh, we suggest Roma tomatoes, San Marzano tomatoes, Amish tomatoes, or Jersey tomatoes.

The Best Homemade Tomato Sauce Substitutions And Additions

TOMATOES: You’ll want to use paste tomatoes for this easy recipe because they have less water and fewer seeds than other varieties.

You could use Roma tomatoes, San Marzano tomatoes, Amish tomatoes, or Jersey tomatoes.

SPICE: Add a few red pepper flakes to this easy homemade tomato sauce recipe for a little bit of spice.

How To Make Easy Homemade Tomato Sauce

Let’s walk through the process of slowly simmering all the ingredients into the perfect tomato sauce.

OUR RECIPE DEVELOPER SAYS

If you’re using fresh tomatoes, you will need to remove the skins. A simple method is to score the skins with a sharp knife, boil the whole tomatoes for about one minute, and then plunge them into cold water. 

You will want to do this in batches. Once the tomatoes have cooled, the skins should peel off easily. Chop and blend in a food processor or with an immersion blender.

STEP ONE: Heat the olive oil in a 5-quart or larger pot over medium heat.

olive oil and garlic combined in a pot

STEP TWO: Add the chopped or minced garlic and heat for one to two minutes, making sure not to burn the garlic.

PRO TIP:

Be careful not to burn the garlic, as burnt garlic will add a sour flavor to your recipe.

STEP THREE: Add the tomatoes, black pepper, basil, and sugar. Stirring often, bring the ingredients to a low boil.

tomatoes, black pepper, basil, and sugar added to the garlic mixture in a pot

STEP FOUR: Reduce the heat to low heat and simmer for two to three hours, stirring often.

STEP FIVE: For the first half of the simmer time, leave the pot uncovered and cover for the last half.

STEP SIX: Stir in the cheese and simmer for an additional five minutes or so.

PRO TIP:

Canning: Fill quart or pint mason jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower the jars into a hot water canning bath and allow them to boil for 40 minutes.

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

cheese added to the mixture in a pot

Ways To Serve Homemade Tomato Sauce

Enjoy fresh tomato sauce year-round on top of your favorite pasta shape with this simple recipe.

Add a delicious Caesar salad and cheesy pull-apart bread on the side for the perfect Italian meal.

You’re going to wonder why you haven’t been making your own sauce for years. Enjoy it in our baked ziti or our baked spaghetti recipe.

 Can I Add Meat To This Tomato Sauce Recipe?

Ground meat would be a great addition to the tomato sauce recipe. Brown in a skillet until cooked through, and stir it into the tomato sauce just before it is ready to serve.

Storing Homemade Tomato Sauce

Whether you’ve made a big batch or just have some leftovers, here’s what you need to know.

MAKE AHEAD: If you’re planning ahead or want to save time on busy days, this sauce can be prepared in advance and stored in the fridge.

Once you’ve made it, allow the sauce to cool to room temperature. Then, transfer it to an airtight container or sealable plastic bag.

Store it in the refrigerator for up to four to five days. This is a great way to have a quick and tasty sauce ready for your next pasta night.

IN THE FRIDGE: Store leftover pasta sauce in the fridge for three to four days.

IN THE FREEZER: You can store this homemade sauce in the freezer. Just use freezer bags or an airtight container.

Be sure to let the sauce cool at room temperature before you fill up your containers.

Canning Homemade Tomato Sauce

To can tomato sauce: Fill quart or pint mason jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring.

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

Using jar lifters, carefully raise the jars out of the bath and allow them to cool on the counter overnight.

As the lids seal, you will hear a slight popping sound. Store for up to one year.

Reheating Homemade Tomato Sauce

You can reheat homemade tomato sauce in a pot on the stove until heated through before adding it to your pasta.

close up shot of Homemade Tomato Sauce in a jars

Why We Love This Recipe

HOMEMADE GOODNESS: There’s something truly special about making your own tomato sauce from scratch. It’s a labor of love that fills your kitchen with enticing aromas and provides a sense of satisfaction that store-bought sauces just can’t match.

FRESH AND WHOLESOME INGREDIENTS: This recipe emphasizes the use of fresh tomatoes and simple, natural ingredients, ensuring that your sauce is free from preservatives and additives.

MAKE-AHEAD CONVENIENCE: You can prepare a batch of this sauce ahead of time and store it, making weeknight dinners a breeze. It’s a time-saving solution that doesn’t sacrifice flavor, allowing you to enjoy homemade taste without the last-minute cooking rush.

Make our best homemade tomato sauce with only a few simple steps, and you’ll never go back to canned or jarred sauce again. This basic recipe has so many ways you can customize it, and is the best way to use up the abundance of tomatoes from your garden.

Homemade Tomato Sauce FAQs

Can I freeze this pasta sauce?

This homemade pasta sauce freezes incredibly well and can be kept in the freezer for up to six months.

Can I add other ingredients to this pasta sauce?

This homemade spaghetti sauce is the perfect base for so many additions, including veggies or ground beef.

What’s the difference between marinara and tomato sauce?

Marinara sauce tends to have chunks of tomatoes in it and comes together fairly quickly on the stovetop, while tomato sauce uses pureed tomatoes and is left to simmer on the stove for two to three hours.

What are the best tomatoes to use for sauce?

There are a few different types of tomatoes you can use to make this flavorful sauce. Roma tomatoes, San Marzano tomatoes, and Jersey tomatoes are three great choices.

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close up shot of Homemade Tomato Sauce in a jars

Best Homemade Tomato Sauce

5 from 14 votes
Enjoy homemade tomato sauce any time of year with this simple recipe that simmers tasty tomatoes with seasonings and cheese to create a flavorful sauce.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped or minced
  • 3 to 4 cans crushed tomatoes (28-ounces), OR 12 to 15 fresh tomatoes
  • teaspoons black pepper
  • 4 to 6 tablespoons fresh basil , OR 1 to 2 tablespoons dried basil
  • 1 tablespoon sugar, optional
  • cup grated parmesan, or Romano cheese

Instructions
 

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

Video

Notes

  • If you’re using fresh tomatoes, you will need to remove the skins. A simple method is to score the skins with a sharp knife, boil the whole tomatoes for about one minute, and then plunge them into cold water. You will want to do this in batches. Once the tomatoes have cooled, the skins should peel off easily. Chop and blend in a food processor or with an immersion blender.
  • Be careful not to burn the garlic, as burnt garlic will add a sour flavor to your recipe.
  • Canning: Fill quart or pint mason jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower the jars into a hot water canning bath and allow them to boil for 40 minutes. Using jar lifters, carefully raise the jars out of the bath and allow them to cool on the counter overnight. As the lids seal, you will hear a slight popping sound. Store for up to one year.

Nutrition

Calories: 214kcal | Carbohydrates: 28g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 554mg | Potassium: 947mg | Fiber: 6g | Sugar: 17g | Vitamin A: 845IU | Vitamin C: 30mg | Calcium: 191mg | Iron: 4mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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    Comments

      • Martha Glassy says

        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.

      • Larry says

        5 stars
        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) says

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

  1. Laura says

    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 says

      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.

  2. maureen jensen says

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

    • Jacquie says

      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.

  3. Paula says

    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

  4. Trish Alexander says

    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?

    • Layne Henderson says

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

    • Cindee says

      5 stars
      Thank you for this wonderful recipe. I suggest when using fresh tomatoes that you do not score the bottom when going to blanch the whole fresh tomatoes. I have been canning tomatoes for years, when you score the bottom no matter how shallow the cut, the tomatoes get mushy where the water leaks in. Leave the tomatoes they way they are & blanch for one minute.

  5. Kasey Cranford says

    Tried this tonight and it was good, but much spicier than I expected? Not sure why…. Also not as vibrant red. I used smaller tomatoes fresh from the garden. Is there a certain kind of tomato I should be using?

  6. Shelby says

    Are you canning with the cheese already added in? Or should I leave that out if I’m planning to can the sauce?

  7. arlene c hanson says

    will it hurt to put the cheese in before canning or freezing? i saw that you usually leave it out.. any reason?? i plan on giving some pints to my daughters and would like the cheese already to be in it…. i hate to give something to people and then have to say “by the way you have to add this….”

  8. Stacey says

    Delicious …. and so easy! I add a little tomato paste and I’m good to go ! Makes me look like a pro in the kitchen ! Thank you !!

    • Layne Kangas says

      Hi, Erin – you’ll want to use paste tomatoes because they have less water and have fewer seeds than other varieties. You could use Roma, San Marzano, Amish, or Jersey tomatoes. Enjoy!

      • Amy says

        5 stars
        Hi – i used the tomatoes from my last fall garden that i had frozen whole – they were beefsteak variety – it did seem a bit watery so I added a small tin of tomato paste and perfect – this recipe is easy and a keeper!

  9. Stacey says

    This is a wonderful recipe that is extremely easy to follow…. I use tomatoes, peppers, and basil from my garden and it is delicious! Thank you for sharing!!

  10. K.C. says

    5 stars
    Easy to make and fantastic flavor. Made the house smell great & tasted even better. I’ve made this twice in the last 3 weeks. Shared with a friend that also canned it. Thanks for sharing, cheers to a successful tomato season this year.

  11. Barb says

    5 stars
    Good recipe . Just a hint from an Italian….about midway in the recipe…depending on how much you make ( I make enough for an army!) add a bottle, or less if you like, of red wine but not the expensive one (the alcohol cooks out). Then simmer until as thick as you like. An amazing taste treat!

  12. Judith Hunniford says

    5 stars
    Recipes look delicious,with nice presentation and simple to follow
    Would like opportunity to share them to myself and therefore, not lost.

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