Learn how to make homemade tomato sauce and enjoy the deliciously fresh taste of tomatoes, garlic, and basil. This simple recipe will have you wondering why you didn’t make homemade pasta sauce sooner!

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Table of Contents

Homemade Tomato Sauce Ingredients
How to Make This Homemade Tomato Sauce Recipe
How To Serve
Storage
FAQ:
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You’ll never buy tomato sauce again after you learn how to make homemade tomato sauce. With only a handful of ingredients, this simple recipe will leave you with a flavorful sauce of fresh tomatoes, garlic, and basil. This sauce is excellent as is but is also easily customizable to suit your tastes.

Homemade Tomato Sauce Ingredients

You’ll need:

2 tablespoons olive oil
4 cloves garlic, chopped or minced
3 to 4 (28-ounce) cans of crushed tomatoes OR 12 to 15 fresh tomatoes
4 to 6 tablespoons fresh basil leaves OR 1 to 2 tablespoons dried basil
1½ teaspoons black pepper
1 tablespoon sugar, optional
⅓ cup grated parmesan cheese or Romano cheese

Substitutions and Additions

TOMATOES: It’s best to use paste tomatoes in this homemade pasta sauce as they have less water and fewer seeds than other varieties. We recommend using Roma tomatoes, San Marzano tomatoes, Amish tomatoes, or Jersey tomatoes.

SPICE: If you want to add spice to this sauce, add a few red pepper flakes.

How to Make This Homemade Tomato Sauce Recipe

STEP ONE: Heat the olive oil in a 5-quart or larger pot over medium heat.

STEP TWO: Add the garlic and heat for 1 to 2 minutes, making sure not to burn the garlic.

STEP THREE: Add the tomatoes, black pepper, basil, and sugar. Bring the ingredients to a low boil, stirring often.

PRO TIP: You need to remove the skins if you’re using fresh tomatoes in this recipe. To do so, score the skins with a sharp knife, boil the tomatoes for about one minute, then place them in cold water and leave them until they’re cool. Once they’ve cooled, the skins should peel off easily. Next, chop and blend them in a food processor or with an immersion blender.

PRO TIP: Sugar can burn easily over heat, so be sure to stir often.

STEP FOUR: Reduce the heat to low and simmer for 2 to 3 hours. Stir often.

STEP FIVE: Leave the pot uncovered for the first half of the simmer time and cover for the second half.

STEP SIX: Stir in the cheese and simmer for about 5 more minutes.

PRO TIP: To can this homemade pasta sauce, fill mason jars with the sauce, then wipe down the top of the jar before putting on the lid and ring. Slowly place the jars into a hot water canning bath and boil them for 40 minutes. Then, carefully lift the jars out of the bath and allow them to cool. As the lids seal, they will make a popping noise. Store the sauce for up to one year.

How To Serve

There are so many ways to enjoy this homemade pasta sauce, like over your favorite pasta shape, in our baked ziti or eggplant parmesan. Enjoy these dishes with Caesar salad, garlic bread, or fresh rolls for a satisfying meal!

Storage

IN THE FRIDGE: Store leftover pasta sauce in the fridge for 3 to 4 days.

IN THE FREEZER: Store pasta sauce in freezer bags or an airtight container before placing it in the freezer for up to 6 months.

REHEATING INSTRUCTIONS: Reheat in the microwave or over the stovetop.

You’ll never buy tomato sauce again after you make this simple yet impressive homemade tomato sauce. With just a handful of ingredients, you’ll have a flavorful sauce that’s ready to be enjoyed over your favorite pasta.

FAQ:

Q? Do I need to peel tomatoes for tomato sauce?

A: The tomatoes should be peeled for tomato sauce, leaving you with a smoother sauce.

Q? Is sugar necessary for tomato sauce?

A: Adding sugar to tomato sauce cuts the acidity of the tomatoes and leaves you with a balanced sauce that’s not too acidic and not too sweet.

Q? Why is my tomato sauce watery?

A: Tomato sauce might be watery if you use a type of tomato with a higher water content. Ensure you use paste tomatoes in this recipe, as they have a lower liquid content.

Homemade Tomato Sauce

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Prep Time 5

Cook Time 3

Total Time 8

Course Sauce

Cuisine American

Servings 4

Ingredients

2 tablespoons olive oil
4 cloves garlic chopped or minced
3 to 4 cans crushed tomatoes 28-ounces, OR 12 to 15 fresh tomatoes
4 to 6 tablespoons fresh basil OR 1 to 2 tablespoons dried basil
1½ teaspoons black pepper
1 tablespoon sugar optional
⅓ cup grated parmesan or Romano cheese

Instructions

Heat the olive oil in a 5-quart or larger pot over medium heat.
Add the chopped or minced garlic and heat for one to two minutes, making sure not to burn the garlic.
Add the tomatoes, black pepper, basil, and sugar. Stirring often, bring the ingredients to a low boil.
Reduce the heat to low heat and simmer for 2 to 3 hours, stirring often.
For the first half of simmer time, leave the pot uncovered and cover for the last half.
Stir in the cheese and simmer for an additional 5 minutes or so.

Notes

If you’re using fresh tomatoes, you will need to remove the skins. A simple method is to score the skins with a sharp knife, boil the whole tomatoes for about one minute, and then plunge them into cold water. You will want to do this in batches. Once the tomatoes have cooled, the skins should peel off easily. Chop and blend in a food processor or with an immersion blender.

Be careful not to burn the garlic, as burnt garlic will add a sour flavor to your recipe.

Canning: Fill quart or pint mason jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. Slowly lower the jars into a hot water canning bath and allow them to boil for 40 minutes. Using jar lifters, carefully raise the jars out of the bath and allow them to cool on the counter overnight. As the lids seal, you will hear a slight popping sound. Store for up to one year.

Keyword Homamade Tomato Sauce Recipe

How to Make Homemade Tomato Sauce