If you can open a can, chop an onion (sort of straight), and remember to stir occasionally, you can make a simple tomato sauce that tastes like it came from a cozy little trattoria. A good homemade tomato sauce recipe is cheaper than store-bought, usually healthier, and absolutely more impressive when you casually say, “Oh this? It’s my sauce.” Let’s walk through how to make a classic, simple tomato sauce, plus how to tweak it for your taste, store it safely, and use it on everything from Tuesday night pasta to weekend pizza night.
What Makes a “Simple” Tomato Sauce?
In the world of red sauces, there’s a whole cast of characters: marinara, slow-cooked Sunday gravy, chunky vegetable sauce, meat sauce, you name it. A simple tomato sauce sits right in the middle: it’s smoother and a bit richer than a quick marinara, but not as heavy or time-consuming as a meat-based tomato sauce that simmers all day.
Most basic versions rely on a short ingredient list: olive oil, onion, garlic, tomatoes, salt, and maybe a pinch of sugar and herbs like basil or oregano. The magic isn’t in a long list of ingredients; it’s in how you cook themsoftening the aromatics, giving the tomatoes time to reduce, and balancing acidity and sweetness so every bite tastes round and comforting.
Ingredients for a Classic Simple Tomato Sauce
Here’s a flexible ingredient list you can use as your go-to base. Think of it as your house red sauce.
Core Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 3–4 cloves garlic, minced
- 1 can (28 ounces) whole peeled or crushed tomatoes (preferably high-quality, such as San Marzano-style)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Flavor Boosters (Optional but Recommended)
- 1/2 teaspoon dried oregano or Italian seasoning
- Pinch of red pepper flakes for gentle heat
- 1 teaspoon sugar or a 2–3 inch chunk of peeled carrot to balance acidity
- Fresh basil leaves (a small handful, torn, added at the end)
- 1 tablespoon tomato paste for deeper tomato flavor
- 1–2 tablespoons butter for a silkier finish (inspired by classic Italian tomato sauces that use butter and onion)
Use this base as written the first time, then customize it like a promore garlic, less onion, extra spice, or no herbs at all if you prefer your sauce very clean and tomato-forward.
Step-by-Step: How to Make Simple Tomato Sauce
Step 1: Sauté the Aromatics
- Warm the olive oil in a medium saucepan over medium heat.
- Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until it’s soft and translucent, about 7–10 minutes. You’re not looking for deep browning herejust a gentle, sweet base.
- Add the minced garlic and red pepper flakes (if using). Cook for 30–60 seconds, just until fragrant. If the garlic starts browning quickly, lower the heat. Burnt garlic = bitter sauce, and we’re not here for that.
Step 2: Layer the Tomato Flavor
- If using tomato paste, add it now. Stir it into the oil, onion, and garlic mixture and cook for 2–3 minutes. This step caramelizes the paste slightly and adds a deeper, almost roasted tomato note to the final sauce.
- Pour in the canned tomatoes. If you’re using whole tomatoes, crush them gently with a wooden spoon or your hands before adding. Don’t stress about perfect textureeverything will break down as it simmers.
- Stir in the salt, pepper, oregano or Italian seasoning, and sugar or carrot.
Step 3: Simmer to the Right Consistency
- Bring the mixture just to a gentle simmer.
- Reduce the heat to low and cook uncovered for 25–40 minutes, stirring occasionally. You should see small bubbles, not a full-on boil.
- The sauce is done when it has thickened slightly and the raw tomato flavor has mellowed into something sweet, savory, and smooth. Taste and adjust seasoningadd more salt, a pinch more sugar, or a splash of water if it becomes too thick.
Step 4: Finish and Adjust
- Turn off the heat and stir in butter if using. This gives the sauce a velvety finish without making it heavy.
- Stir in fresh basil and let the sauce rest for 5 minutes.
- For a smoother sauce, use an immersion blender directly in the pot, or transfer carefully to a blender and purée. For a rustic sauce, just crush any large pieces with the back of a spoon.
That’s it. You’ve just made classic, simple tomato sauce. Try not to eat it all with a spoon before it reaches the pasta.
Fresh vs. Canned Tomatoes
Both fresh and canned tomatoes can make great sauce; it just depends on season and convenience:
- Canned tomatoes (especially whole peeled or crushed) are consistent, reliable, and available year-round. Many chefs and recipe developers prefer them for everyday red sauce because the flavor is concentrated and predictable.
- Fresh tomatoes shine when they’re in peak seasonthink late summer. You’ll often sauté onions and garlic, then add chopped fresh tomatoes and simmer longer to cook out excess water. Cherry or Roma tomatoes are especially good for sauce because they’re naturally sweet and less watery.
If you’re just starting out, canned tomatoes are your best friend. When you hit tomato season and find yourself with a counter full of ripe beauties, switch to fresh and enjoy the “I made this from my garden” bragging rights.
Balancing Acidity and Sweetness
Tomatoes are naturally acidic. That bright tang is part of what makes a tomato sauce so satisfying, but too much acidity can make the sauce taste harsh or thin. Here are a few ways to balance the flavor:
- Use a bit of sugar: 1 teaspoon is usually enough for a 28-ounce can of tomatoes. It doesn’t make the sauce taste sweet; it just rounds out the sharp edges.
- Add a carrot: Simmering the sauce with a chunk of peeled carrot adds gentle sweetness without refined sugar. Many Italian cooks use this trick, and it also helps reduce the perception of acidity.
- Cook longer: A slightly longer simmer helps raw flavors mellow and encourages some natural caramelization, which deepens the sauce.
- Finish with fat: A touch of butter or extra-virgin olive oil at the end can soften the acidity and give the sauce a richer mouthfeel.
How Long Should You Simmer Tomato Sauce?
There is no single “correct” simmer time. Some quick sauces cook in 10–15 minutes; others bubble away for hours. In general:
- For a simple, weeknight tomato sauce like this one, 25–40 minutes is plenty.
- For a richer, slow-cooked flavor, you can simmer gently for 1–2 hours as long as you keep some liquid in the pot and stir occasionally.
Longer cooking doesn’t automatically make the sauce better; it just makes it more concentrated. If it gets too thick, add a splash of water or broth.
Safe Storage: Fridge and Freezer Tips
Homemade tomato sauce is one of those “make once, eat three times” recipesperfect for meal prep. To keep it safe and tasty:
- Cool it quickly: Transfer hot sauce to shallow containers so it cools faster. Don’t leave it out at room temperature for more than 2 hours.
- Refrigerate: Store in airtight containers in the refrigerator for 3–4 days. Many food safety sources recommend eating refrigerated leftovers in this time frame.
- Freeze: Tomato sauce freezes beautifully. Portion into freezer-safe bags or containers, leaving a little space for expansion. For best quality, use within 3–4 months, though it can remain safe longer if kept at a constant 0°F (-18°C).
- Reheat safely: Thaw overnight in the fridge or gently reheat from frozen in a covered saucepan, bringing it to a simmer before serving.
Ways to Use Your Simple Tomato Sauce
Once you have a pot of red gold, the hardest part is deciding how to use it. Here are easy ideas:
- Toss with hot pasta and top with freshly grated Parmesan.
- Use as a base for homemade pizza.
- Layer into lasagna or baked ziti.
- Spoon over chicken cutlets or meatballs.
- Serve warm with crusty bread for dipping.
- Use as a base for shakshuka or baked eggs.
Think of this simple tomato sauce recipe as the “little black dress” of your kitchen: you can dress it up, dress it down, and it always looks good on the plate.
of Real-Life Tomato Sauce Experience
Most people fall in love with homemade tomato sauce the same way: they’re standing over a pot on a random weeknight, stirring and thinking, “Wait, that’s it?” My own lightbulb moment with red sauce came when I realized that all the complicated instructions I’d seen over the years were really just variations of the same simple ideabuild flavor slowly, then let tomatoes do their thing.
One of the first tricks many home cooks discover is the difference between “dump everything in and boil” and “take five minutes to sauté.” When you warm olive oil with onions and garlic first, your kitchen smells like an Italian restaurant within minutes, and the sauce tastes like you worked much harder than you did. That’s the point where people start guarding their “secret recipe” even though the real secret is: don’t rush the aromatics.
Another big moment comes when you discover the carrot hack. Maybe you’re trying to cut back on sugar, or maybe you just ran out. Someone suggests tossing in a chunk of peeled carrot while the sauce simmers, and you’re skepticalcarrots in tomato sauce? But after 30–40 minutes, the sauce suddenly tastes rounder and less sharp, and you quietly fish out the carrot like a magician hiding their props. It’s small touches like this that turn a basic recipe into something that really feels like yours.
If you make this simple tomato sauce more than a couple of times, you’ll probably start to develop “house rules.” Maybe you’re a three-garlic-clove person (or a six-clove person, no judgment). Maybe you insist on whole peeled tomatoes that you crush by hand because you like controlling the texture. Maybe you discovered that a tablespoon of butter at the end gives the sauce just enough richness to hug the pasta, so now you do it every time. These quiet preferences are what take the recipe from “found it online” to “my family’s favorite.”
Many home cooks also have strong feelings about smooth versus chunky sauce. Some people swear by an immersion blender for that silky, restaurant-style texture; others like to see pieces of tomato and onion and call it “rustic.” The nice thing about this simple tomato sauce recipe is that it works either way. If you’re cooking for kids who side-eye anything that looks like a vegetable, a quick blend will turn the sauce into a smooth, red blanket that covers everything. If you’re feeding adults, a few visible chunks tell everyone, “Yes, this is homemade.”
Storage habits tend to evolve too. At first, you make just enough for one dinner. Then you realize that if you double the recipe and freeze half, you basically have a homemade “jarred sauce” waiting in your freezer for future nights. Suddenly, pasta night becomes zero stress: boil water, thaw sauce, dinner’s done. Over time, you’ll probably figure out your favorite container sizesmaybe small jars for pizza night and larger containers for big Sunday dinners.
The more you make this sauce, the more you’ll see how forgiving it is. Sauce too thick? Add a splash of pasta water. Sauce too thin? Simmer a little longer. Too acidic? A bit more carrot or a pinch of sugar. Too flat? Add salt, pepper, or a drizzle of olive oil. There’s almost always an easy fix. That’s the real beauty of a simple tomato sauce recipe: it’s not just a set of instructions, it’s a flexible, confidence-building kitchen skill that grows with you.
Before long, you’ll stop looking up recipes and start cooking from memory: oil, onion, garlic, tomatoes, simmer, taste, adjust. One day a friend will ask for your “secret tomato sauce recipe,” and you’ll smile, knowing the truth: the secret is that it’s simpleand you’ve made it enough times to make it your own.
