April 5, 2024
Review RecipeHow To Make Homemade Tomato Sauce
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.
Jump to Recipe
Table of Contents
- Homemade Tomato Sauce Recipe Ingredients
- The Best Homemade Tomato Sauce Substitutions And Additions
- How To Make Easy Homemade Tomato Sauce
- Ways To Serve Homemade Tomato Sauce
- Storing Homemade Tomato Sauce
- Why We Love This Recipe
- Homemade Tomato Sauce FAQs
- More Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
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.
Homemade Tomato Sauce Recipe Ingredients
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.
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.
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.
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.
MORE SAUCE RECIPES
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.
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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Best Homemade Tomato Sauce
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
- 1½ teaspoons black pepper
- 4 to 6 tablespoons fresh basil , OR 1 to 2 tablespoons dried basil
- 1 tablespoon sugar, optional
- ⅓ 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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Hannah Griffin says
I am always looking for a good tomato sauce recipe! Well, I don’t have to look anymore!
Tin Lopez says
This Homemade Tomato Sauce recipe is so satisfying and perfect!
Sheila says
Do you have to boil the tomatoes first?
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.
Cindy says
Can I put the tomatoes in a blender? Without the seeds or with if yes
Larry says
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.
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.
flo says
do you screw lids on tight before lowering them into water
Joan says
What about the seeds
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.
Trish Alexander says
Lol. JUST seen this. In THIS recipe, how much lemon juice? ☺
Lisa says
About 2 tablespoons of lemon juice to bottoms of each jar before you begin processing.
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
Alfreda says
How many jars can you get out of this for canning.
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?
Lisa says
Yes about 2 tbls into the bottoms of each jar before adding sauce for canning
Janna says
👋 how long can I freeze my sauce.
Layne Henderson says
Hi, Janna – if you store it in airtight containers, it should last 4-6 months in the freezer no problem! Enjoy 🙂
Jhuls | The Not So Creative Cook says
This tomato sauce looks absolutely amazing!! Thank you for sharing!
Cindee says
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.
treena says
Great recipe and love that I can freeze it!
Debbie says
This sauce can be used with other than Italian foods?
Layne Kangas says
Yes, definitely – lots of yummy options!
Amy says
Can the cheese be Left out?
Layne Kangas says
Yes, if you’d rather! 🙂 Enjoy!
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?
Lynette says
I have the same question. What kind of tomatoes make the brilliant red sauce ?
Layne Kangas says
I love using roma tomatoes!
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?
Layne Kangas says
I usually leave it out when canning and add it when serving! 🙂 Enjoy!
Laura says
Amazing!
Linda says
Does anyone know how many pints this one recipe makes?
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….”
Layne Kangas says
You could add it!
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 !!
Lyn Sledge says
Would this recipe work in the crockpot?
Layne Kangas says
I honestly have never tried it that way so I can’t tell you exactly the best way to handle it!
Ann Boyd says
Love this recipe. So easy and delicious!
Erin says
What type of tomato should be used
If I want to try making this with fresh tomatoes?
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
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!
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!!
K.C. says
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.
Ella Dishes it Out says
I made this Pasta Sauce followed this recipe to the T and it was great!
Ian says
Are you able to freeze this. Was wondering just so I can make it soon and save it for a other day.
Layne Kangas says
Hi, Ian – yes, you can freeze this for up to six months. Enjoy!
Barb says
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!
Maxine says
Love making things ahead and storing them until used. Thanks for the recipe!
Miska Knezevic says
IT IT THE BEST AND EASY! THANKS!
Judith Hunniford says
Recipes look delicious,with nice presentation and simple to follow
Would like opportunity to share them to myself and therefore, not lost.
Jazmine says
I found this recipe because I realized I was out of tomato sauce. I had all the ingredients and it was delicious! Better than any canned tomato sauce.