I still remember the first time I made this simple homemade tomato sauce – it completely changed my kitchen game! Before that, I’d reach for those jarred sauces out of convenience, but trust me, once you taste this easy homemade version, you’ll never go back. It’s amazing how just a handful of pantry staples (hello, crushed tomatoes and garlic!) can transform into something so rich and versatile. I use this sauce for everything – toss it with pasta for quick dinners, slather it on homemade pizzas, or even as a base for simmering meatballs. The best part? While it simmers, your whole house smells like an Italian grandmother’s kitchen!
Why You’ll Love These Simple Homemade Sauce Recipes
Let me tell you why this tomato sauce recipe has been my go-to for years – and why you’ll fall in love with it too! First off, it’s ridiculously easy – we’re talking 10 minutes of prep and mostly hands-off cooking. Just sauté some garlic, dump in tomatoes, and let it simmer while you do other things (or sip wine, no judgment here).
The flavor beats jarred sauces every time. That perfect balance of sweet tomatoes, punchy garlic, and herbs makes even simple pasta taste restaurant-worthy. Plus, it’s incredibly versatile – use it tonight for spaghetti, tomorrow on pizza, or freeze batches for busy nights.
My favorite benefit? You control the ingredients – no mystery additives or excessive sugar. Just honest-to-goodness tomato goodness that makes everything taste like you’ve been cooking for hours!
Ingredients for Simple Homemade Tomato Sauce
Okay, let’s gather what you’ll need for this flavor-packed sauce – I promise it’s nothing fancy! Everything here is either already in your pantry or easy to grab at any grocery store. I’m a stickler for certain ingredients (good olive oil makes a world of difference) but you’ll be shocked how these simple things come together into magic. Here’s what to grab:
- 2 tbsp olive oil – Use the good stuff here! It doesn’t need to be expensive, just real extra virgin. I’ve found this pasta recipe explains why quality oil matters.
- 2 cloves garlic, minced – Don’t you dare use that jarred stuff! Fresh garlic is non-negotiable for that authentic Italian flavor.
- 1 can (28 oz) crushed tomatoes – My secret? Look for San Marzano-style tomatoes – they’re sweeter and have better texture.
- 1/2 tsp salt – Just regular table salt works fine, though I sometimes use kosher.
- 1/4 tsp black pepper – Freshly cracked if you have it.
- 1 tsp dried basil – The dried version holds up better than fresh in this long simmer.
- 1/2 tsp dried oregano – Rub it between your fingers before adding to wake up the oils!
See? I told you it was simple! Now let’s make some sauce that’ll make your kitchen smell incredible.
How to Make Simple Homemade Tomato Sauce
Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into a sauce that’ll make you feel like a kitchen rockstar. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try. Just follow along and don’t rush the process – good sauce takes a little patience (but not much effort, promise!).
Step 1: Sauté the Aromatics
First things first – heat that olive oil in your saucepan over medium heat. Not too hot! You want it shimmering but not smoking. Now add your minced garlic – listen for that satisfying sizzle. This is where most people mess up by cranking the heat too high. Keep stirring with your wooden spoon for about 1 minute, just until the garlic turns fragrant and golden. If it starts browning too fast, pull the pan off the heat immediately. Burnt garlic will ruin your whole batch, and we don’t want that!
Step 2: Simmer the Sauce
Now pour in those beautiful crushed tomatoes – they’ll hiss and bubble at first, which is exactly what we want. Stir everything together, then add all your seasonings. Here’s the important part: reduce the heat to low and let it gently simmer uncovered for 25-30 minutes. This slow cooking is what transforms basic tomatoes into rich, complex sauce. Stir occasionally to prevent sticking, especially toward the end. You’ll know it’s ready when the sauce thickens slightly and the oil starts separating at the edges. Pro tip: if you’re using this for quick pasta dinners, you might want to simmer it a bit longer for extra thickness.
Don’t skip the simmer time! I know it’s tempting to rush, but this is when all the flavors really come together. The sauce will go from tasting like plain tomatoes to something magical – sweet, savory, and perfectly balanced. If it starts getting too thick, just add a splash of water or pasta cooking water later when you use it. And that’s it – you’ve just made restaurant-quality tomato sauce with barely any effort!
Expert Tips for Perfect Simple Homemade Sauce Recipes
After years (and I mean years!) of testing this recipe, I’ve learned all the little tricks that take this simple tomato sauce from good to “oh-my-god-can-I-bottle-this” amazing. First up – seasoning is everything! Always taste your sauce right before serving. I often add an extra pinch of salt or squeeze of honey to balance the acidity, especially if my tomatoes weren’t super ripe. Trust your palate – it knows what it’s doing!
If you’ve got fresh herbs growing, toss them in at the end. I love stirring in some chopped basil or parsley right before serving – it brightens everything up. But remember our dried herbs go in during cooking so their flavors have time to mellow. My neighbor Gina taught me that trick during our weekly Sunday sauce swaps!
Storage pro tip: let the sauce cool completely before refrigerating. I pour mine into mason jars, leaving about an inch at the top for expansion. For freezing, I use old takeout containers (washed, obviously!) – portioned amounts make weeknight dinners a breeze. Oh, and always label with the date – trust me, future you will thank present you when you’re digging through the freezer at 8pm!
Ways to Use Your Simple Homemade Tomato Sauce
Oh my goodness, this is where the real fun begins! Once you’ve got a batch of this simple homemade tomato sauce, you’ll find yourself reaching for it all week long. My family jokes that I put it on everything – and they’re not wrong! Here are my absolute favorite ways to use it:
First up, pasta night is a no-brainer. Just toss this sauce with your favorite noodles – I’m partial to spaghetti or rigatoni. For something extra special, try it with this easy pasta primavera recipe – the fresh veggies pair perfectly with the rich tomato flavor.
Pizza night gets a major upgrade too! Spread a thin layer on your dough before adding toppings. The sauce’s thickness means your pizza won’t get soggy, and the flavor beats anything from a jar. My kids love when I make mini pizzas with this sauce – they get to customize their own toppings.
Meatballs swimming in this sauce? Heaven! Simmer your favorite meatballs right in the sauce for about 20 minutes – they’ll soak up all that tomato goodness. Serve over mashed potatoes for the ultimate comfort food, or make meatball subs that’ll have everyone begging for seconds.
And here’s my secret weapon – use it as a base for shakshuka! Just heat the sauce in a skillet, make little wells, and crack in some eggs. Cover until the eggs set, then scoop up with crusty bread. Perfect for brunch or a lazy dinner when you can’t be bothered to cook much.
Honestly, once you start using this sauce, you’ll find new ways to enjoy it every day. I’ve even used it as a dipping sauce for mozzarella sticks (don’t judge – it’s amazing!). The possibilities are endless with this versatile homemade wonder.
Storing and Freezing Simple Homemade Sauce Recipes
Okay, let me share my tried-and-true methods for keeping this delicious sauce ready whenever cravings strike! First rule: always let the sauce cool completely before storing – I learned this the hard way when I once put hot sauce in a glass jar and heard that terrifying “pop” sound. Not fun!
For fridge storage, transfer your sauce to airtight containers (I’m obsessed with mason jars for this). It’ll keep beautifully for about 5 days – just give it a good stir before reheating. Freezing? Even better! Portion it out into freezer-safe containers or zip-top bags (lay them flat to save space). Frozen sauce stays perfect for up to 3 months.
When reheating, I just thaw overnight in the fridge if possible, then warm gently on the stove with a splash of water to loosen it up. Microwave works in a pinch too – just stir every 30 seconds to prevent hot spots. Pro tip: freeze some in ice cube trays for single-serve portions – perfect for quick pasta lunches!
Nutritional Information
Just a quick note – these nutrition facts are estimates based on standard ingredients, but your exact numbers might vary slightly depending on your tomato brand or oil choice. Here’s the breakdown per serving (about 1/2 cup): 80 calories, 5g fat (1g saturated), 8g carbs (2g fiber, 4g sugar), and 2g protein. You’re also getting 20% of your daily vitamin C and 6% iron! Not bad for something that tastes this good, right?
FAQs About Simple Homemade Sauce Recipes
Over the years, I’ve gotten so many questions about this simple homemade tomato sauce – and honestly, I love answering them! Here are the ones that pop up most often, along with all my hard-earned kitchen wisdom. These tips will help you tweak the recipe just how you like it.
Can I use fresh tomatoes instead of canned?
Absolutely! I actually make this with garden tomatoes every summer when they’re at their peak. You’ll need about 2 pounds of fresh Roma tomatoes – blanch them in boiling water for 30 seconds first so the skins slip right off. Chop roughly before adding to the pan. The sauce might need an extra 10 minutes of simmer time to thicken properly, but oh my, the fresh flavor is worth it!
How can I make the sauce spicy?
Oh, I love this question! My go-to is adding 1/4-1/2 teaspoon crushed red pepper flakes with the garlic – it gives just the right gentle heat. If you’re feeling adventurous, toss in a finely chopped fresh chili pepper (remove the seeds if you want less heat). For a smoky kick, I sometimes add a pinch of chipotle powder. Just remember – you can always add more spice, but you can’t take it out, so start small!
Can I double or triple this recipe?
Please do! This sauce freezes beautifully, so I often make double or even triple batches on lazy Sundays. Just use a bigger pot (I grab my Dutch oven), and keep an eye on the simmering time – larger quantities might need an extra 5-10 minutes to reach that perfect thickness. The measurements scale up perfectly, though you might find you need to adjust the salt slightly at the end. Honestly, having extra sauce stashed in the freezer is my secret to stress-free weeknight meals!
Share Your Creation
I’d love to hear how your simple homemade tomato sauce turned out! Tag me on social media (#QuickyRecipes) with photos of your saucy creations – nothing makes me happier than seeing your kitchen wins. And if you loved this recipe as much as I do, leave a quick rating to let others know!
Simple Homemade Tomato Sauce
Ingredients
Equipment
Method
- Heat olive oil in a medium saucepan over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in crushed tomatoes and stir well.
- Add salt, black pepper, dried basil, and dried oregano. Stir to combine.
- Reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Remove from heat and use as desired.