Easy Homemade Tomato Sauce

A stainless steel saucepan filled with chunky Tomato Sauce, thick and vibrant, with visible herbs and oil glistening on the surface. A metal ladle rests inside, ready to serve this rich and flavorful creation.

4.91 from 126 votes

A good Spaghetti Sauce can be used in many ways. Make a big batch of this delicious tomato sauce and have it on hand whenever you need it.

Course sauce

Cuisine Italian

Keyword Easy Tomato Sauce, Homemade Tomato Sauce, tomato sauce

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 123

Author Erren Hart

Ingredients

1 medium onion peeled and quartered
2 stalks of celery cleaned and cut into chunks
2 medium carrots peeled and cut into chunks
3 tablespoons olive oil
3 cloves of garlic finely chopped
56 oz crushed tomatoes (four 14oz/400g cans or two 28oz cans)
1 good handful fresh flat-leaf parsley chopped
1 good handful fresh basil chopped
Salt and Pepper to taste

US Customary - Metric

Instructions

Add the onion, carrots, and celery and to a food processor and chop them into small pieces.
Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.
In the middle of the softened vegetables, form a well, and add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
Mix in the tomatoes and herbs.
Add seasoning, bring to a boil, lower the heat, and simmer for 30 minutes.
If you like a thinner sauce you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, skip this step.

Video

Notes

Erren’s Top Tips

Choose Your Texture: For a silky smooth sauce, run it through a food processor or blender once it cools slightly. For a rustic, hearty sauce, leave it as is.
Don’t Skip the Veggie Base: Let the onion, carrot, and celery cook down fully before adding tomatoes. This step builds a naturally sweet, rich flavor and avoids watery sauce.
Dried vs. Fresh Herbs: If you don’t have fresh parsley and basil, swap in dried. Just remember—dried parsley adds little flavor, so try oregano instead for a better match.
Fixing Acidity: If your sauce tastes too sharp or bitter, stir in a tiny pinch of baking soda at a time. It neutralizes the acidity without masking flavor.
Control the Thickness: Tomato sauce thickens as it simmers. If it gets too thick, loosen it with a splash of water or even a bit of pasta cooking water for extra flavor.

Storage & Freezing Instructions

Refrigerator: Let the sauce cool completely, then store it in an airtight container in the fridge for up to 3 days. The flavor actually gets even better after a day or two.
Freezer: Portion into freezer-safe bags or containers, leaving a little space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. If the sauce is too thick, add a splash of water or broth to loosen it back up.

Using Fresh Tomatoes

To use fresh tomatoes you will need 4 lbs of tomatoes, cut into quarters, coat with olive oil and salt and pepper, and roast at 400°F for 30-35 minutes (keep an eye on them if you don't want them browned) then I puree the mixture until smooth. This is a great way to keep them from becoming too watery (although tomato paste may need to be added to thicken the sauce). Then use as you would canned tomatoes.

Nutrition