I am thrilled to share my Quick Homemade Italian Tomato Sauce, a time-honored family recipe passed down through generations that is bound to become your family’s go-to.
I inherited this sauce from my Nonna and the first time I made it my whole kitchen stopped. It’s an authentic and delicious Italian Tomato Sauce that’s been passed down for generations, and honestly I didnt expect it to be this good.
A splash of extra virgin olive oil and torn fresh basil leaves change everything, giving that bright, honest flavor you can’t fake. Folks call it everything from Best Homemade Spaghetti Sauce Recipe With Fresh Tomatoes to a Quick Homemade Italian Tomato Sauce depending on the day, and once you taste it you’ll get why.
It’s simple, stubborn, and will become your family’s go-to.
Ingredients
- Adds healthy monounsaturated fat carries flavors and gives the sauce a silky sheen.
- Brings natural sweetness when caramelized adds fiber and savory depth to sauce.
- Punchy aroma has allicin gives savory bite also offers small health benefits.
- Finely grated carrot tames acidity adds subtle sweetness and a bit of fiber.
- Bright acidic tomato base rich in lycopene gives natural sweetness and umami.
- Concentrated tomato flavor deepens color and gives body without extra liquid.
- Fresh basil adds fragrant slightly sweet peppery notes and a lovely herb lift.
Ingredient Quantities
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped (you can be a bit rough)
- 4 large garlic cloves, minced
- 1 medium carrot, peeled and finely grated (helps mellow the acidity)
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry red wine (optional but I always use it)
- 2 bay leaves
- 6 to 8 fresh basil leaves, torn
- 1 teaspoon dried oregano (optional)
- 1 to 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional, for a little heat)
- 1 teaspoon granulated sugar (or a small pinch if tomatoes are too tart)
- 1 to 2 tablespoons unsalted butter (optional, for a silkier finish)
How to Make this
1. Heat 2 tablespoons extra virgin olive oil in a large heavy pot over medium heat until shimmering, add the chopped yellow onion and a pinch of salt, sweat gently about 6 to 8 minutes until soft and translucent, dont let it brown.
2. Stir in the grated carrot and minced garlic, cook 1 to 2 minutes more until fragrant, garlic burns fast so keep an eye on it.
3. Add 2 tablespoons tomato paste, cook and stir 2 to 3 minutes until the paste darkens and smells sweet, this builds deeper flavor.
4. Pour in 1/2 cup dry red wine if using, scrape any browned bits from the bottom and simmer until the wine is mostly reduced, about 3 to 5 minutes.
5. Add both cans of whole peeled San Marzano tomatoes with their juices, crush them by hand or with a wooden spoon in the pot to your preferred texture, then add 2 bay leaves, torn basil leaves, 1 teaspoon dried oregano if using, pinch of red pepper flakes, 1 to 2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon granulated sugar (only if tomatoes are tart).
6. Bring the sauce to a low simmer, then reduce heat to maintain a gentle simmer, partially cover the pot and cook 45 to 60 minutes, stir every 10 to 15 minutes and mash big chunks as needed, adjust heat so it never boils hard.
7. Taste and adjust seasoning near the end, add more salt or a tiny extra pinch of sugar if needed, remove and discard the bay leaves.
8. For a smoother sauce use an immersion blender right in the pot for a few quick pulses, or pass through a food mill, for a chunky sauce skip this step.
9. Stir in 1 to 2 tablespoons unsalted butter off the heat for a silkier finish, and add a few fresh basil leaves right before serving for a bright pop.
10. Serve hot with pasta, use as pizza sauce, or cool then refrigerate up to 4 days or freeze in portions for up to 3 months.
Equipment Needed
1. Large heavy pot or Dutch oven (4 to 6 qt), for sweating the onion and simmering the sauce
2. Good chef knife, sharp, for chopping onion, basil and mincing garlic
3. Cutting board, sturdy and roomy
4. Box grater or microplane, to finely grate the carrot
5. Wooden spoon or sturdy spatula, for stirring and crushing the tomatoes in the pot
6. Can opener, for the San Marzano cans
7. Measuring cups and spoons, for the wine, tomato paste, salt, sugar etc
8. Immersion blender or food mill (optional), if you want a smoother sauce and not chunky
FAQ
The Best Italian Tomato Sauce Recipe Substitutions and Variations
- Whole San Marzano tomatoes: swap for a 28-oz can of crushed tomatoes for a smoother sauce; or use any good canned whole or plum tomatoes (drain and crush by hand); or about 2.5–3 lbs fresh Roma/plum tomatoes, score, blanch, peel and crush.
- Extra virgin olive oil: use light/regular olive oil or neutral oils like canola or grapeseed if you want less fruity flavor; or for a richer finish use 1 to 2 tablespoons unsalted butter instead.
- Dry red wine: replace 1/2 cup wine with 1/2 cup low-sodium chicken or vegetable stock plus 1 tablespoon red wine or balsamic vinegar; or use 1/2 cup tomato juice or water with a splash of vinegar for a non-alcoholic option.
- Fresh basil: substitute fresh flat-leaf parsley for brightness; or 1 teaspoon dried basil (use less, dried is stronger); or a few torn fresh oregano leaves for a more earthy note.
Pro Tips
1. Sweat the onion low and slow, dont let it brown. Salt it early so it releases moisture and gets sweet, thats where the sauce starts to taste like something special.
2. Cook the tomato paste until it darkens and smells sweet, that caramelized paste is pure depth. When you add the wine scrape the pan and let it mostly reduce so you only keep the flavor not the boozy bite.
3. Grate a little carrot to mellow the tomatoes, it tones down acidity without making it taste like candy. Only add a pinch of sugar if you still find it too tart, taste first.
4. Keep the sauce at a gentle simmer, not a rolling boil, and stir every 10 to 15 minutes while you mash big chunks with the back of a spoon. For a smoother finish pulse with an immersion blender or use a food mill, but dont overblend or the texture gets pasty.
5. Finish off the heat with a tablespoon or two of butter for a silky glossy mouthfeel, and add fresh basil at the last minute for brightness. Freeze in portions with a little olive oil on top to protect it, or chill and use within a few days.
The Best Italian Tomato Sauce Recipe
I am thrilled to share my Quick Homemade Italian Tomato Sauce, a time-honored family recipe passed down through generations that is bound to become your family's go-to.
6
servings
157
kcal
Equipment: 1. Large heavy pot or Dutch oven (4 to 6 qt), for sweating the onion and simmering the sauce
2. Good chef knife, sharp, for chopping onion, basil and mincing garlic
3. Cutting board, sturdy and roomy
4. Box grater or microplane, to finely grate the carrot
5. Wooden spoon or sturdy spatula, for stirring and crushing the tomatoes in the pot
6. Can opener, for the San Marzano cans
7. Measuring cups and spoons, for the wine, tomato paste, salt, sugar etc
8. Immersion blender or food mill (optional), if you want a smoother sauce and not chunky
Ingredients
-
2 tablespoons extra virgin olive oil
-
1 medium yellow onion, chopped (you can be a bit rough)
-
4 large garlic cloves, minced
-
1 medium carrot, peeled and finely grated (helps mellow the acidity)
-
2 cans (28 ounces each) whole peeled San Marzano tomatoes
-
2 tablespoons tomato paste
-
1/2 cup dry red wine (optional but I always use it)
-
2 bay leaves
-
6 to 8 fresh basil leaves, torn
-
1 teaspoon dried oregano (optional)
-
1 to 2 teaspoons kosher salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
Pinch of red pepper flakes (optional, for a little heat)
-
1 teaspoon granulated sugar (or a small pinch if tomatoes are too tart)
-
1 to 2 tablespoons unsalted butter (optional, for a silkier finish)
Directions
- Heat 2 tablespoons extra virgin olive oil in a large heavy pot over medium heat until shimmering, add the chopped yellow onion and a pinch of salt, sweat gently about 6 to 8 minutes until soft and translucent, dont let it brown.
- Stir in the grated carrot and minced garlic, cook 1 to 2 minutes more until fragrant, garlic burns fast so keep an eye on it.
- Add 2 tablespoons tomato paste, cook and stir 2 to 3 minutes until the paste darkens and smells sweet, this builds deeper flavor.
- Pour in 1/2 cup dry red wine if using, scrape any browned bits from the bottom and simmer until the wine is mostly reduced, about 3 to 5 minutes.
- Add both cans of whole peeled San Marzano tomatoes with their juices, crush them by hand or with a wooden spoon in the pot to your preferred texture, then add 2 bay leaves, torn basil leaves, 1 teaspoon dried oregano if using, pinch of red pepper flakes, 1 to 2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon granulated sugar (only if tomatoes are tart).
- Bring the sauce to a low simmer, then reduce heat to maintain a gentle simmer, partially cover the pot and cook 45 to 60 minutes, stir every 10 to 15 minutes and mash big chunks as needed, adjust heat so it never boils hard.
- Taste and adjust seasoning near the end, add more salt or a tiny extra pinch of sugar if needed, remove and discard the bay leaves.
- For a smoother sauce use an immersion blender right in the pot for a few quick pulses, or pass through a food mill, for a chunky sauce skip this step.
- Stir in 1 to 2 tablespoons unsalted butter off the heat for a silkier finish, and add a few fresh basil leaves right before serving for a bright pop.
- Serve hot with pasta, use as pizza sauce, or cool then refrigerate up to 4 days or freeze in portions for up to 3 months.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 6
- Calories: 157kcal
- Fat: 8.7g
- Saturated Fat: 2g
- Trans Fat: 0.02g
- Polyunsaturated: 0.7g
- Monounsaturated: 3.7g
- Cholesterol: 8mg
- Sodium: 717mg
- Potassium: 700mg
- Carbohydrates: 16.5g
- Fiber: 4.3g
- Sugar: 11.8g
- Protein: 3g
- Vitamin A: 1833IU
- Vitamin C: 40mg
- Calcium: 63mg
- Iron: 1mg
