This recipe for Easy Homemade Tomato Sauce shows how to make spaghetti sauce from scratch right in your own kitchen.
Serve with pasta and a side of warm Homemade Garlic Bread for an easy weeknight dinner everyone will enjoy!
This easy homemade pasta sauce is super simple to make and tastes so much better than store-bought ever could!
Simply saute onions, garlic carrots, and celery in a pan, adding tomatoes, seasoning, and fresh herbs – it’s that easy!
Why This Recipe Works
- Using carrots in the sauce adds sweetness and lowers acidity.
- Using fresh herbs and aromatics adds a flavor that can’t be found in store-bought sauces.
- Slowly simmering the sauce brings out all the deep, rich flavors without lots of added ingredients.
What Tomatoes For Tomato Sauce
When buying canned tomatoes, it’s always a good idea to go for whole plum or Roma tomatoes. Manufacturers save the best quality tomatoes for canning whole because they need to look pristine. They are picked and canned at the peak of ripeness.
San Marzano tomatoes are high-quality tomatoes with a sweet flavor and little acidity. Legally, and to be called a San Marzano, this tomato has to be grown in the Sarno Valley in Italy and there will be a DOP symbol on the can.
This recipe calls for crushed tomatoes, but I use whole canned tomatoes that I crush myself. Whole tomatoes can be put through a food mill, crushed or pureed in a food processor before using them for the sauce.
Using Fresh Tomatoes
To use fresh tomatoes instead of canned ones in tomato sauce, remove the ends and cut them into quarters. Then coat with olive oil and salt and pepper and roast them at 400°F for 30 to 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.
Use 1 lb of fresh tomatoes for every 14oz can (this recipe would need 4 lbs). See the recipe notes for more detailed instructions.
How to Make Homemade Tomato Sauce:
- Soften the chopped onion and vegetables then add the garlic and cook another minute.
- Add the tomatoes, seasoning, and herbs bring to a boil, lower the heat and simmer until thickened.
Step By Step Instructions
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.
The key to keeping this Easy Homemade Tomato Pasta Sauce recipe really simple is a food processor. It’s not only a speedy way to chop the vegetables but by chopping them quite fine, they cook even faster. The smaller they’re chopped, the quicker the sauce will cook.
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). This allows the garlic to release the most flavor.
Mix in the tomatoes and herbs.
Bring to a boil, lower the heat, and simmer for 30 minutes.
This tomato sauce will thicken as it cooks. If it becomes too thick, you can add a little water to loosen it up.
Serve this Spaghetti Sauce on pasta or add it to pizza – the choices are endless!
Tips For Best Results
- If you like a thinner sauce, you can add it to the food processor and puree it into your desired consistency or if you like a thicker sauce, just skip this step.
- This recipe can be made ahead and refrigerated for two days.
- If you don’t have fresh herbs on hand, they can be substituted for dried ones. Dried parsley has next to no flavor so I suggest using oregano in its place.
- Baking soda neutralizes acidity. To save bitter tomato sauce, add a pinch of baking soda at a time (tasting in between) until the acidity disappears.
FAQs
Yes, it can easily be made in large batches and frozen by separating it into airtight, freezer-safe containers and freezing for up to four months.
Place in an airtight container and refrigerate for up to three days.
Alternatively, see this article on The Spruce Eats for canning tomato sauce.
The best way to thicken tomato sauce is to reduce it by simmering uncovered until it thickens on its own.
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Let’s Make Easy Homemade Tomato Sauce
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
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.
Tips + Notes
- Baking soda neutralizes acidity. To save bitter sauce, add an eighth of a teaspoon of baking soda at a time tasting in between until the acidity dissipates. Alternatively, try adding sugar 1/2 tablespoon at a time (tasting in between) will cut the acid.
- This tomato sauce will thicken as it cooks. If it becomes too thick, you can add a little water to loosen it up.
- If you don’t have fresh herbs on hand, they can be substituted for dried ones. Dried parsley has next to no flavor so I suggest using oregano in its place.
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 Information:
Update Notes: This post was originally published on: Sep 25, 2017, but was republished with new photos, step by step instructions, cooking tips and video in Feb 2019.
12 years old kid learning how to cook says
I like this but step 4 I don’t understand, I still rate this a 5 so I can get information of step 4.
Erren's Kitchen says
Hi, step four within the post is simply simmer for 30 minutes, there is an issue with the numbering that I’m trying to figure out. The instructions in the recipe card are more detailed and better to follow. Thank you for getting in touch. I hope this helps 🙂
12 years old kid learning how to cook says
“Mix in the tomato and the herbs.” As a 12 years old I don’t understand what you mean, the tomatoes melt by themselves? Do I just put the tomatoes in without doing anything else? I don’t understand, please reply to me because my science project is coming up and I need this information.
Erren's Kitchen says
This means adding the tomatoes and herbs (basil and parsley) to the softened vegetables in the pan. I hope this helps
Erren's Kitchen says
This means adding the tomatoes and herbs (basil and parsley) to the softened vegetables in the pan. I hope this helps
Nabintou (Nuh Bin Too) says
I want to make spaghetti and tomato sauce but my sister won’t let me 😃 but most likely it’ll taste good so 5 stars 🙂
Dee harris says
Flavours delicious made with my fresh tomato surplus very yummy
Only change I cooked for 2 hours so the flavours really infused
Erren's Kitchen says
I’m so glad you liked it Dee 🙂
Lindsey says
This was honestly great. I never write reviews but I loved this. My mom used to make a version like this when I was little and never told me it was tofu! So I had to remake it. I also added broccoli and zucchini to my pasta sauce for a little more veggies.
Erren's Kitchen says
Thank you Lindsey I’m so pleased you liked it 🙂
Morgan says
Made this for my partner and I this evening, with plans to have lots of leftovers for later. It was the best decision I’ve made in a while. The only change I made was adding a bit of vermouth alongside the tomato and herbs and cooking it for longer. Looks like I have a new go-to basic tomato pasta sauce. Absolutely delicious!
Erren's Kitchen says
Wow that sounds great, I’m glad you liked the recipe 🙂
Dease says
I have fresh tomatoes I want to use instead.. How many pounds should I use?
Erren Hart says
Hi Dease, you would need 4lbs of tomatoes. Just be sure to prepare them by skinning them, removing the pulp and seeds, and dicing them into pieces that will cook evenly.
Mary Peterson says
Just making this now with tomatoes from last season. I skinned them, puréed in blender but didn’t remove the seeds. And not Roma or plum tomatoes. They were frozen until today. Hope it tastes ok.
Erren Hart says
Great! Let me know how it turns out!
Bhavesh says
One of the best ever homemade tomato sauce recipe I have ever tried. Thanks for sharing this recipe with all of us.
Erren's Kitchen says
I’m so glad you liked it 🙂
Kat says
the pasta is tasty
Dee says
I loved this recipe and have to watch my salt now. I spent yesterday in the kitchen and made 29 cups and froze it for the future!
Erren's Kitchen says
Wow, you were busy! I hope you enjoyed it 🙂
Niki says
This homemade tomato sauce recipe is an absolute winner! Adding carrots and celery is a thing of genius! It adds a depth of flavor that takes it to the next level. It’s incredibly easy to make, and the result is a delicious sauce that can be used in so many ways.
Erren Hart says
Thank you so much for trying out my homemade tomato sauce recipe! I’m thrilled to hear that you enjoyed it so much. It’s wonderful to know that you appreciate the flavor and ease of this recipe. Thank you for leaving such a positive review; it means a lot to me!