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Easy Tomato Sauce

This Tomato Sauce recipe is a dream come true! It’s astonishingly quick and easy to make with a simmer time of only 10 minutes, can be made with fresh or dried ingredients to fit your pantry and schedule and is make ahead and freezer friendly. Best of all, this homemade tomato sauce boasts rich, bright tomato, basil and garlicky flavors, laced with oregano, thyme, red pepper and my secret ingredient that makes it taste like it’s been simmering for hours. This luscious red sauce is perfect for topping your favorite pastas, spaghetti and meatballs, baked ziti, penne, chicken Parmesan, sub sandwiches, or any recipe that calls for jarred tomato sauce.  In short, your search for the best tomato sauce recipe stops here! Once you start making this easy homemade recipe, you’ll never buy jarred pasta sauce again!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 cups

Ingredients

  • 1 ½ tablespoons olive oil
  • ½ yellow onion, diced (or 1/2 TBS onion powder)
  • 4-6 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 28 oz. can San Marzano whole tomatoes with juices*
  • 1 15 oz. can San Marzano crushed tomatoes in puree (fire roasted if possible)
  • 2 teaspoons chicken bouillon (see notes)
  • 3 tablespoons minced fresh basil (or 1 TBS dried)
  • 2 tablespoons minced fresh parsley (or 2 tsps dried)
  • 1 tsp EACH dried oregano, dried rosemary (lightly crushed)
  • 1/2 tsp EACH dried thyme, salt
  • 1/4 tsp EACH pepper, red pepper flakes
  • water as needed

Instructions

  • If using fresh onion/garlic: Heat olive oil in a large saucepan/braiser or Dutch oven over medium high heat. Add the onions and sauté until softened, 5-7 minutes. Add garlic and sauté for one additional minute.
  • Combine the rest of the ingredients in the large saucepan. Bring to a vigorous simmer then reduce to a gentle simmer for 15 minutes, stirring often. If adding the tomatoes whole, use a potato masher to crush them occassionally until they reach desired consistency. Add water as needed to reach desired consistency.
  • Make it your own! Season to taste with sugar for sweeter, balsamic for tangier, red pepper flakes for spicier and/or salt and pepper.

Smooth Sauce

  • For a smoother sauce, use an immersion blender or transfer sauce to the blender in batches and puree, taking care to leave a corner of the lid open so the steam can escape or else it will explode. I cover the exposed corner loosely with a paper towel.

Video

Notes

Tips and Tricks

  • San Marzano tomatoes: Are a must for non-acidic tomato sauce prized for their sweet, intense tomatoey flavor and lower acidity. I recommend the brands San Marzano and Muir Glen.  San Marzano tomatoes are usually sold whole so you can either pour them into a bowl and crush them first, use a food processor if you like your sauce finer or crush them with a potato masher as they simmer. 
  • Tomato warning:  If you see other brands claiming to be San Marzano tomatoes, take an extra step and check to see if they are DOP-certified – usually visible on the front or the back of the can. This is a protective seal that guarantees authenticity. 
  • Acidic sauce:  If your sauce tastes too acidic after simmering, double check your tomatoes - you should never have this problem with authentic, whole San Marzano tomatoes.
  • Chicken Bouillon: My secret ingredient!  The bouillon mimics the complex flavor of a sauce that has been reducing all day. You can use granulated chicken bouillon, better than bouillon or bouillon cubes. If you use cubes, you will need 2. Crush them up without dissolving in water before adding to the sauce.
  • Fresh tomatoes:  see post for instructions to use fresh tomatoes. 
  • Choose the right pot:  Whenever making tomato sauce, it’s important to NOT use reactive cookware like aluminum or nonstick pans.  Choose stainless steel or enameled cast iron. 
  • Recipe variations: See post for all sorts of variations like adding heavy cream, freshly-grated Parmesan, Parmesan cheese rind, vegetables, Italian sausage, ground beef, vegetables, etc.
  • Make ahead:  This sauce is perfect to make head because it tastes even better the next day. 
  • Scale recipe:  You can double or triple this recipe and store/freeze it for later. Make sure to use a large enough pot such as a Dutch oven so it doesn’t spit everywhere as it simmers.

HOW TO STORE and reheat 

  • To store:  Transfer leftover tomato sauce to an airtight container and store in the refrigerator for up to 5 days. 
  • To freeze:  Store leftover sauce in freezer bags or freezer-safe containers to up to 6 months. Please note that tomato sauce will likely stain plastic containers. To thaw, place in the fridge overnight then reheat per directions.
  • To reheat:  Gently heat tomato sauce in a large sauce pan over medium-low heat until warmed through, adding a splash of water if needed to thin to desired consistency. Don’t heat the sauce at too high of a heat or it will splatter everywhere.