Easy Pasta Sauce. It’s so easy to make homemade tomato sauce, you’ll (probably) never buy the stuff in the jar again. Great with pasta, grilled sausages, polenta, and more.
I’m Italian-American. So I don’t even have to tell you that I grew up in a house where tomato sauce was regularly made from scratch. But I’ll tell you anyway: At home, I never ate store-bought sauce during my childhood. Ever.
During those Ragu commercials, where they declared “It’s in there!”, my mom would scoff as if she’d been personally offended by the commercial.
Her sauce was amazing. It cooked for hours and, let me tell you, was the best sauce most folks had ever tried. (Unless they too were Italian-American, then their mother’s or grandmother’s or father’s sauce was the best sauce they’d ever tried.)
The recipe I’m sharing today is not my mother’s sauce.
This tomato sauce cooks in less than an hour but, let me tell you, it’s good.
How good is it?
Glad you asked! It’s so good that my mom likes it.
If you’re in the habit of buying expensive sauce from a jar, this recipe might just help you break that spendy habit.
All you need is a few ingredients and a bit of time.
Crushed Tomatoes
This recipe uses crushed tomatoes. This is key for this sauce. Diced tomatoes work but the consistency of the sauce won’t be the same. Crushed tomatoes tend to vary in thickness from brand to brand and sometimes from season to season. Start the sauce by adding 1/4 cup of water. If your sauce seems thick, add a little more water.
Cook’s Tip: The sauce thickens as it cooks. When you start the sauce, you want it thinner than you want the finished sauce.
Onions and Garlic
Onions and garlic bring a lot of flavor to the sauce. Use one medium onion and three to five cloves of garlic. Yes. You read that right. Three to five cloves. Why the range? If the cloves are small, use more.
This makes a somewhat chunky pasta sauce. The consistency comes mainly from the diced onions. I roughly chop them. If you want a silky smooth sauce, you’ve got three options:
- Dice the onions very finely.
- Dice the onions in a food processor until they’re almost a paste.
- Puree the sauce after it’s finished cooking.
Butter
I don’t know when I started adding a pat of butter to my sauce but I did and, woah, it makes a difference. A mere pat of butter adds a roundness to the sauce that you’ll love.
Dried Basil
I know. I know. All the cool culinary snobs say that dried herbs don’t add any flavor. Do you know what I say? ‘Eff em. Seriously. Buy a good dried basil and you’ll be fine. Is dried the same as fresh? Nope! But it will add flavor.
An easy way to know if the dried basil you’re using is good is to smell it. Even without rubbing it between your fingers, you should be able to detect a summery-basil smell. If you can’t smell anything, it’s probably time to buy a new jar.
Cook Time
This sauce only requires 10 minutes of simmering. Seriously. For a deeper flavor, cook it longer, up to one hour. The longer you cook the sauce, the thicker it gets. Be sure to stir it occasionally and add additional water as needed.
Salt, Pepper, and Other Good Flavors
Think of these ingredients as a starting point. Sometimes you might want to add a pinch more salt or a sprinkle of additional red pepper flakes. Other times, you might want to stir in some additional herbs, like oregano, or add freshly grated parmesan at the end of cooking. You can do that with this sauce. It’s yours. Have fun with it!
Can I use this sauce for pizza?
Sure! I prefer a thick sauce for pizza; so I’d suggest you cook it until thick before using it on pizza.
How do I freeze tomato sauce?
Allow the sauce to cool completely. Place into a freezer-safe container. Freeze for up to three months. Thaw in the refrigerator overnight. Heat thoroughly before serving. Adjust consistency as needed.
Can I use fresh tomatoes?
I wouldn’t. Fresh tomatoes are amazing. But this recipe was developed for canned tomatoes.
Can I can this sauce?
Nope! It’s not an approved recipe for canning.
Can I omit the sugar?
Absolutely! The 1/2 teaspoon of granulated sugar enhances the natural sweetness of the tomatoes and, believe it or not, does make a difference. If you want to leave it out, go ahead.
Easy Pasta Sauce
Easy Pasta Sauce. Cooks in 10 minutes.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced
- 3-5 cloves garlic minced or put through a garlic press
- 2 teaspoons dried basil
- pinch red pepper flakes about 1/4 teaspoon
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon granulated sugar
- 1 pat butter, about 2 teaspoons
- 1 28 ounce can crushed tomatoes
- 1/4 cup water
Instructions
-
Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.
-
Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
-
Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.
Alix says
Just a quick thank you for this fantastic recipe. It’s been my go-to for over a year now as the base to any tomato pasta sauce or pizza. I may add stuff to it but stand-alone this is a fantastic recipe to have in one’s back pocket.
Elizabeth says
Thanks for taking the time to let me know! I’m so glad you like the sauce!
katie says
This recipe is so good. Unbelievable. And how u explain it. Other recipes are either too complicated or yk… too easy to be true. 🤣 but I really liked it . Tysm
Atatoa Viqasi says
Thank you for sharing this recipe. My family will enjoy it.
Amy says
Amazingly simple tasty recipe. Usually disappointed with results of online recipes but not this time. Will be making this regularly. Thanks for sharing the recipe!
Zoe G says
Delicious! the first sauce i ever made, and my family was raving about it for weeks. I also added a handful of carrots (orange & yellow) which gave it a nice little sweetness. I also added no salt italian seasoning on the garlic, onions, & carrots while sautéing. I put it on top of manicotti too! Will definitely be making again.
Kelly says
I will never buy jarred sauce again! Even my husband loves it and he doesn’t like tomatoes. I always add sausage meat (casing removed), and more red pepper flakes to boost the heat as we love that. I also use whatever canned tomatoes I have and break them up if they are whole. They eventually break down with simmering as well. This is so easy and SO delicious! Too bad I can’t post a picture as it simmers now on my stove. Thanks for such an easy and delicious recipe!
Rob says
Excellent sauce! I threw in some chopped olives- great over linguini. Thank you for sharing.
Amber says
This sauce is so tasty. Just perfect on it’s own tossed though cooked pasta. The uses are endless. Love love this one.
Christine Rae says
So delicious and easy I couldn’t believe it. I added chicken stock as it was very think and about 1.5oz cherry omg delicious 😋
Yo says
128 ounce mean 3.63kg! Is this quantity correct?
Elizabeth says
No. It’s one 28 ounce can.
Nicole Carriere says
My son, who usually doesn’t eat tomato sauce, couldn’t get enough of this. He said it was the best sauce that he has ever tasted . Our new go-to sauce. Thank you!
Diana says
Husband loved it. So did I. Yumm
Kris B. says
This sauce turned out delicious! My whole house smelled amazing.
I substituted 1 tsp onion salt for onions as my wife is allergic, and before adding the crushed tomatoes I sliced up a 1 red and 1 yellow bell pepper and cooked them in the mixture for about 5 minutes.
Absolutely fantastic recipe.
jeni says
yummy yummy in my tummy
Monna says
Making this sauce for the 3rd time. Finally an easy, delicious sauce recipe!
Susan says
Best tomato sauce ever. We make it regularly but put fresh “pasta herbs”
Sandy says
Have used this recipe for years. Easy, people love it.
Taylor says
How much pasta does this cover? I’m trying to meal prep for the week and counting every calorie 🙂
Elizabeth says
If you like a light coating, it covers a pound. For a heavier coating, 12 ounces. Have fun!
Angelica says
Is it okay to substitute the basil for oregano?
Elizabeth says
Sure is!
Rosie says
I added fresh oregano leaves and dry basil to mine. It’s what I had. The family raved about it.
Joshua Leibowitz says
Love this recipe. I often use it as a base for my Sunday sauce. I add a cup or so of white wine as well as some hot Italian sausage. I also braise my meatballs right in the sauce for 2 hours. Naples style. It comes out really good.
Vashti Ali says
I made this pasta sauce and it is very yummy, my hubby and I enjoyed it
Al says
Great taste and easy to make. House smells tremendous; like my friend, Joe’s moms house on a Sunday afternoon. Used fresh tomatoes from the garden and cooked down the sauce a little longer. It’s a winner.
Kate says
Hi! I just wanted to let you know I found your recipe by accident because I mistakenly bought passata sauce instead of premade pasta sauce. Anyway I found your recipe and am obsessed with it! I’ll never go back to premade again. I’d never made it before but I brought it to a party and got asked for the recipe! Thank you so much. This is now in my collection of basics. 🤗🥰😍 many many thanks!
Elizabeth says
Aw! I’m so glad you found it when you needed it!
Kristie says
Love this sauce! This recipe tastes so fresh. I make it exactly as per the recipe. It’s perfect for when I’m chasing a quick dinner – I just add pre-made tortellini or ravioli from the shop and fresh parmesan for a quick dinner meal. Currently using it for a pork & ricotta meatball base.
I’ve read the other comments and will try using it as pizza bases – great idea!
Michelle says
Thank you for this delicious, quick, and easy recipe. It’s our family’s go to sauce now!
Loretta says
Wanted to make something quick after a long day, thought I had a jar of marinara, but nope. Had canned crushed tomatoes, looked up recipes and clicked on this one. I’m so glad I did! Easy to prepare, love the taste! Was a big hit with my guys (husband and college-age son). They cleaned their plates with garlic bread. I probably won’t ever buy jarred sauce again! Son wants to try this on pizza. This recipe is definitely going in the family recipe binder. Thank you!
Brenda says
My go-to-quick sauce. Goes great on pizza, pasta and anything else.
Catherine says
I don’t care for tomatoe seeds can I use Puree?
Elizabeth says
Yes! You can substitute puree for the crushed tomatoes.
Akula Harish says
Thank you. Love the recipes that are easy but tasty.
M Barry says
First try- absolutely delicious. We both loved the tremendous flavor and will have it again !!!! I did add some Italian herbs as well as the basil. Thank you for a wonderful sauce.
Jonathan says
Tried thus recipe. Stovetop temp was too high. Onions and garlic burned, and my kitchen filled with smoke. Wasted ingredients as a result. Would recommend adjusting to medium, or medium-high.
Laura says
This sauce is not only VERY easy to make, it’s insanely good. I make this whenever I make pasta, it’s soooo good. I recently made meatballs and cooked them in this sauce in the crockpot and it was amazing. This is definitely gonna be used for years to come. ❤️
Vivien Deans says
Just home from a few days away and husband wanted pizza….not my favourite….but suggested a quick pasta with sauce to go with it…..real easy recipe everything in the pantry and it was really tasty! He thought I had opened a Jar!!
Celia J Bolton says
If we want a meat sauce, instead of browning ground beef we use hot Italian sausage (either the already ground or slitting the skin on whole sausages, & crumbling the meat that’s inside). Really good if you like spicy foods.
Hani says
Our favorite sauce 😊, thank you
Julie Best says
As someone who can’t cook, this was SO easy!!!
Seriously never buying canned sauce again. Thank you!!
Gallardo Jose says
So fast and delicious
Jo Parry says
Hi is that 1 can of crush tomatoes or is it 1lb 28oz of crushed tomatoes
Elizabeth says
It’s one 28 ounce can. Have fun!
Adhi says
Hi! Quick question, does the recipe require salted or unsalted butter?
Elizabeth says
I usually use salted but both work!
Michael says
If garlic cloves are not available, can one use garlic powder?
Thank you, and have a Blessed day
Elizabeth says
Yes! I’d start with a ½ teaspoon of garlic powder and then add more to taste. Enjoy!
Sue says
Made this sauce a few times. Just love it! Never bought pasta sauce since I made this the 1st time.
Sue from South Africa.
Paul Muller says
Noticed you said this sauce isn’t approved for canning. Who approves something for canning. I can a lot and wonder why this can’t be canned??? I don’t want to encourage someone to can it if it’s going to make people sick but I don’t see why it would. I’m tired of seeing the prepared mixes doubling or more in price —. Along with everything else. Start making our own sauce and canning it might show the gougers we don’t need them.
Elizabeth says
Recipes that are considered safe and approved for canning are typically developed and tested by universities, cooperative extensions, or trusted canning companies like Ball (in the U.S.). They meet specific pH safety guidelines. This recipe has not been developed for canning. So it’s an unsafe recipe to can.
If you’re looking to can tomato sauce, there are plenty of tested and safe recipes available. The University of Georgia’s Cooperative Extension offers a fantastic resource called “So Easy to Preserve”. It provides all the info you need to making safe canned tomato sauce.
Jackie says
This turned out so great. I definitely did add some additional seasonings and it came out perfect so can I not jar this and put it in the fridge for a few days or how long does this last in a jar in the fridge?
Elizabeth says
You can store it in the refrigerator! The questions about canning are from folks who want to store it on the shelf. (That isn’t safe for this recipe.) To store it in the fridge, put it in a container and keep it for up to three days. Or you can freeze it for several months. Just be sure to cool it before you freeze. Enjoy!
Joan says
Easy to make with ingredients already on hand…delicious! This recipe is definitely a keeper!!
Betty Soares says
Love this recipe! Thank you so much! Definitely my go-to from now on!
Jen says
Can I double this recipe?
Elizabeth says
You sure can!
Jessica says
Pretty good. The first time I made it, I didn’t have an onion so I added onion powder and it was good. I made it as written the next time and it was better with the fresh onion.
The next time I added carrots (always trying to sneak extra veggies in with my kiddo!) and red wine (before the butter) and cooked it off. Once everything simmered for about half an hour, I use my immersion blender and make it smooth, very good!
Thank you for the recipe. I won’t ever use a jar again! Tastes better and more cost effective.