Easy Homemade Tomato Sauce from Canned Tomatoes
Take command of your pasta night with this simple homemade tomato sauce recipe. Made from pantry staples, this quick pasta sauce delivers rich, authentic Italian flavor in under 30 minutes. It is the best marinara sauce for weeknight pasta, pizza bases, or lasagna.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 servings 1x
- Category: Sauce
- Method: Stovetop Simmering
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 (28 ounce) cans whole peeled tomatoes (San Marzano preferred)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 medium yellow onion, finely diced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon sugar (optional, for acidity balance)
- 1/4 cup fresh basil leaves, torn
Instructions
- Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Do not let the onion brown.
- Add the minced garlic and dried oregano to the pan. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
- Pour the canned whole tomatoes into the pot. Use your hands or a potato masher to crush the tomatoes directly into the pot. Alternatively, pulse them a few times in a food processor before adding.
- Stir in the salt, pepper, and optional sugar. Bring the sauce to a gentle simmer.
- Reduce the heat to low, cover the pot partially, and let the sauce simmer for 20 minutes. Stir occasionally. This quick simmer develops the flavor.
- Remove the sauce from the heat. Stir in the fresh torn basil leaves.
- For a smoother sauce, use an immersion blender to blend until you reach your desired consistency. For an authentic Italian sauce, leave it slightly chunky.
- Taste and adjust salt and pepper as needed. This budget friendly sauce is ready to use for pasta or pizza.
Notes
- This recipe makes a freezer friendly sauce. Cool completely, then store in airtight containers for up to 3 months.
- If you prefer a fresh tomato sauce recipe, you can substitute 3 pounds of ripe fresh tomatoes, roasted first, for the canned tomatoes.
- For a richer flavor, add a small carrot along with the onion; remove the carrot before blending.
Nutrition
- Serving Size: 3/4 cup
- Calories: 120
- Sugar: 8
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Find it online: https://cookingbyfelix.com/easy-homemade-tomato-sauce-recipe/