Name: Homemade Tomato Sauce
Prep time: 10 min
Cook time: PT-488786H24M46S
Total time: PT-488786H24M46S
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, minced; 12–15 fresh tomatoes, peeled and chopped, or 3–4 (28 oz) cans crushed tomatoes; 1½ teaspoons black pepper; 1 tablespoon sugar; 4–6 tablespoons fresh basil, chopped (or 1–2 tablespoons dried basil); ¾ cup grated Parmesan cheese (optional)

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This homemade tomato sauce is a kitchen staple I keep coming back to. It’s rich, comforting, and packed with fresh, vibrant flavors. Whether I’m layering it in a lasagna, pouring it over pasta, or using it as a base for pizza, this sauce brings everything together. With simple ingredients like fresh tomatoes, garlic, basil, and a touch of olive oil, the result is a deeply satisfying sauce that fills the kitchen with irresistible aroma.

Homemade Tomato Sauce

Why You’ll Love This Recipe

I love how easy and rewarding this tomato sauce is to make. It’s made with whole, fresh ingredients that I usually have on hand, and the flavor is miles ahead of anything from a jar. I can adjust the seasoning to suit my taste, and it’s incredibly versatile — I use it on pasta, meatballs, pizza, and even as a dipping sauce. Plus, it freezes well, so I always make a big batch to save for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
4 cloves garlic, chopped or minced
12 to 15 fresh tomatoes, peeled and chopped, or 3 to 4 cans crushed tomatoes (28 ounces each)
1½ teaspoons black pepper
1 tablespoon sugar
4 to 6 tablespoons fresh basil, chopped, or 1 to 2 tablespoons dried basil
¾ cup grated Parmesan cheese (optional for added richness)

Directions

I heat the olive oil in a large saucepan over medium heat.
I sauté the garlic until it’s fragrant but not browned — about 30 seconds to 1 minute.
I add the chopped tomatoes (or crushed canned tomatoes) to the pan and stir well.
I season with black pepper and sugar, then bring everything to a simmer.
I reduce the heat and let it cook uncovered for about 30 to 40 minutes, stirring occasionally, until the sauce thickens.
I stir in the basil and Parmesan at the end for added flavor, letting it simmer for another 5 minutes.
I remove it from heat and let it sit a few minutes before using, so the flavors can settle.

Servings and timing

This recipe makes about 6 to 8 servings. Prep time takes about 10 minutes, and the cook time is approximately 40–45 minutes.

Variations

Spicy Kick: I like adding a pinch of red pepper flakes for heat.
Roasted Flavor: Sometimes I roast the tomatoes and garlic first for a deeper, smoky flavor.
Herb Boost: I mix in oregano or thyme along with basil when I want a more complex herb profile.
Meaty Version: I brown ground beef or sausage before adding tomatoes to turn this into a meat sauce.
Creamy Twist: A splash of cream stirred in at the end makes the sauce richer and more indulgent.

Storage/Reheating

I let the sauce cool completely before transferring it to an airtight container. It stays fresh in the fridge for up to 5 days. For longer storage, I freeze it in freezer-safe bags or containers for up to 3 months. When I’m ready to use it, I thaw it in the fridge overnight and reheat gently on the stovetop, stirring occasionally.

FAQs

How do I peel fresh tomatoes easily?

I score the bottoms with an X and blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. The skins slip right off.

Can I use canned tomatoes instead of fresh?

Yes, I often do when I need a quicker option. I prefer crushed tomatoes for a smoother texture.

How do I make the sauce less acidic?

I add a tablespoon of sugar, which helps balance the acidity of the tomatoes.

Can I make this sauce without garlic?

Definitely. I just skip it or replace it with shallots or onions for a different flavor profile.

What’s the best way to thicken the sauce?

I simmer it uncovered, allowing the water to evaporate naturally. If I want it thicker faster, I mash some of the tomatoes as it cooks.

Conclusion

Making tomato sauce from scratch is one of those small kitchen rituals I find so satisfying. The aroma, the simplicity, and the rich, savory flavor make it a go-to recipe I never get tired of. Once I start making it myself, there’s really no going back to store-bought.