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Homemade Tomato Sauce

A pot filled with homemade tomato sauce being stirred with a wooden spoon, surrounded by fresh tomatoes, basil, and garlic.

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A simple and fresh homemade tomato sauce recipe made with ripe tomatoes, olive oil, onion, garlic, and herbs. Perfect for pasta, pizza, or casseroles, this versatile sauce is healthier and more flavorful than store-bought versions.

Ingredients

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  • 23 pounds fresh Roma or San Marzano tomatoes, peeled and chopped
  • 23 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 34 garlic cloves, minced
  • Handful of fresh basil leaves
  • 2 tbsp red wine or balsamic vinegar (optional)
  • 12 tbsp tomato paste (optional, for depth)
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • Pinch of sugar (optional, to balance acidity)

Instructions

  1. Bring a large pot of water to a boil. Score a small ‘X’ on the bottom of each tomato and blanch them for 30–60 seconds until skins loosen. Transfer to an ice bath and peel.
  2. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and cook for about 1 minute, being careful not to burn it.
  4. Add peeled, chopped tomatoes and stir well. Mix in oregano, salt, and black pepper.
  5. Reduce heat and let the sauce simmer for 30–40 minutes, stirring occasionally. For a thicker sauce, simmer uncovered.
  6. For a smoother texture, blend with an immersion blender.
  7. Add fresh basil and a splash of red wine or balsamic vinegar toward the end of cooking. Adjust seasoning to taste.
  8. Serve hot over pasta, use as pizza sauce, or store for later.

Notes

  • Use canned whole tomatoes if fresh ones are not available.
  • Add a pinch of sugar if the sauce tastes too acidic.
  • Simmer uncovered for a thicker sauce, or covered for a lighter consistency.
  • Freeze in small portions for quick weeknight meals.
  • For extra creaminess, stir in heavy cream or coconut milk at the end.

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