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I’ve been making this homemade tomato sauce for years! It has such a clean, bright, amazing flavor. I use it for pizzas, pasta, meatballs… I’m always finding amazing new uses!
How do I make tomato sauce?
This really is one of the simplest tomato sauces to make. It doesn’t require an all day cooking marathon or a litany of ingredients. Most things you probably have in your pantry. (Well, ok. Maybe you don’t have a 102 ounce can of chopped tomatoes. But then again, if you shop at Sam’s or Costco, you might.)
The most amount of work with this is chopping the onions and mincing the garlic. (You could even do these tasks in a food processor, if you’re not inclined to do it by hand.) The fresh herbs don’t actually have to be chopped if you are going to use an immersion blender. There are literally three steps to this whole sauce. You sweat the onions (cook in olive oil until translucent); throw in everything but the basil; cook for 30 minutes; add the basil; cook for another 5 minutes; and you’re done.
It tastes like it has been slow-cooked for hours. (I won’t tell if you won’t!) And it allows you to have a really good meal on the table in 45 minutes or less – great for those busy work days! If you’re craving something a little richer, throw in a parmesan cheese rind with the rest of the ingredients. Just be sure to take it out before you puree the sauce.
Can I freeze this tomato sauce?
Yes, you can freeze this tomato sauce! Just measure it out in whatever quantity you think you will use most, bag it, and freeze. I usually measure mine out in 1 cup portions. This seems to be a good amount to top pizza or pasta – at least for us. I also freeze whole quantities of this recipe to cook my meatballs in.
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Simple, easy, and quick! This tomato sauce has tons of flavor and can used for so many dishes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 quarts 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
2–3 Tablespoons olive oil
2 cups chopped onion
102 ounce can chopped tomatoes*
1 head garlic, minced
1 Tablespoon chopped fresh oregano (10–12 stems)
1/2 teaspoon red pepper flakes
1–1/2 teaspoons salt
1 Tablespoon chopped fresh basil (about 1/2 cup fresh leaves)
- Sweat onions in olive oil until translucent.
- Add tomatoes and garlic.
- Stir in oregano, red pepper flakes, and salt.
- Bring to a bubble (not a full rolling boil).
- Reduce heat to medium to medium low and cook for 30 minutes, stirring occasionally.
- Add basil and cook an additional 5 minutes.
- Use an immersion blender to puree sauce.
*If you don’t have that ultra large can of tomatoes, feel free to substitute 3 28-ounce cans + 1 14.5-ounce can. Or the same amount of fresh, if you’re lucky enough to have them!
- Serving Size: 1 cup
- Calories: 83
- Sugar: .9g
- Sodium: 195mg
- Fat: 2.4g
- Saturated Fat: .3g
- Carbohydrates: 10.1g
- Fiber: .6g
- Protein: 2.8g
Keywords: tomato, tomato sauce, homemade