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Tomato Sauce with Basil

5 stars based on 16 votes

I have to admit: I have an entire shelf in my pantry devoted to my favorite jarred tomato sauce. I’m usually in a hurry when I make pasta for dinner — and who has time to simmer a sauce on the stove for over an hour?! But when tomatoes are in season, and I’ve got a little extra time, I love to make tomato sauce from scratch. It’s so delicious and always makes me question how I can ever eat that run-of-the-mill jarred stuff! My recipe is based on one of the most popular Internet recipes, cookbook author Marcella Hazan’s Tomato Butter Sauce. Over the years I’ve tweaked it a bit to make it my own, adding a little olive oil, garlic, sugar and basil. The recipe calls for fresh tomatoes, which need to be peeled (no worries, I show you how below), but you can use canned if you don’t want to bother. This is such a mellow and rich sauce; it doesn’t even need Parmesan cheese.

ingredients

Begin by scoring the tomatoes on one end. Don’t cut too deep — about 1/4-inch is good.

scoring-tomatoes

Boil the tomatoes for a few minutes.

boiling-tomatoes

Then plunge into cold water.

plunged-in-water

Peel the skin off the tomatoes (it should come right off), then cut them into 1/2-inch chunks.

peeling-and-chopping-tomatoes

Place the chopped tomatoes, along with all of their seeds and juices, into a large sauce pan, along with the butter, olive oil, onions, garlic, salt and sugar.

ready-to-simmer

Bring to a simmer.

cooking

Cook over low heat, uncovered, for 75-90 minutes, or until the sauce is no longer watery.

almost-done

Remove the onion and discard. If there are any large chunks of garlic, remove those as well (mine usually dissolve into the sauce).

thickened-sauce

Add the basil right before serving for the freshest taste.

adding-basil

Toss with pasta and enjoy!

plum-tomato-basil-sauce

Tomato Sauce with Basil

Servings: About 3 cups, or enough for 1-1/2 pounds of pasta

Ingredients

  • 4 pounds plum tomatoes (or two 28-ounce can diced plum tomatoes)
  • 6 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 2 medium yellow onions, peeled and cut in half
  • 4 garlic cloves, peeled and smashed
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh basil

Instructions

  1. If using fresh tomatoes: Using a sharp knife, cut an 1/4-inch deep X on one end of each tomato. Then, place scored tomatoes into a pot of boiling water and cook until you see the skin starting to wrinkle and split, 1-3 minutes, then lift the tomatoes out with the slotted spoon and plunge them into a bowl of ice cold water. Peel the skin off of the tomatoes and cut into 1/2-inch chunks. (Cut off and discard the cores at this point.)
  2. Place the diced tomatoes and all of their juices into a large saucepan. Add the butter, olive oil, onions, garlic, salt and sugar and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for 75-90 minutes, stirring occasionally, or until the sauce is no longer watery. Remove and discard the onions and any large chunks of garlic (the garlic should have mostly dissolved into the sauce). Taste and adjust seasoning if necessary. Add basil right before serving.

Nutrition Information

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  • Serving size: 1/2 cup
  • Calories: 256
  • Fat: 21 g
  • Saturated fat: 9 g
  • Carbohydrates: 17 g
  • Sugar: 10 g
  • Fiber: 4 g
  • Protein: 3 g
  • Sodium: 503 mg
  • Cholesterol: 31 mg

Reviews & Comments

  • Hey Jen! Stupid question…but BIG HUGE FAN. If I were to cut the recipe in half, does it take the same amount of time to reduce? Or do you cut that time in half as well?

    - P on May 18, 2017 Reply
    • Not a stupid question, P! Due to less volume, it’s likely to take less time for the sauce to reduce, but probably more than half of what the recipe indicates. Just simmer it until the sauce is no longer watery. Enjoy!

      - Jenn on May 19, 2017 Reply
  • How much flavor is reduced by only using olive oil for health reasons?

    - Jane Zirin on April 22, 2017 Reply
    • Hi Jane, As we all know butter makes everything taste better :), but this will still be good with just the olive oil.

      - Jenn on April 23, 2017 Reply
  • 5 stars

    This was such a great recipe and you made it so simple by your step by step directions. Thank you so much!

    - Lisa Coomer Queen on March 7, 2017 Reply
  • 5 stars

    This is exactly how I have made my sauce for years. It is delicious and natural, doesn’t taste processed. It freezes well too.

    - Sue Morgan on March 2, 2017 Reply
  • 5 stars

    Excellent sauce. I added Romano cheese to sauce while cooking, about 1/2 c. I liked it. So did he. A lot!!! We ate spaghetti for 2 days and then it was all gone. Will make again. Home grown tomatoes are good for this. Will tried canned next time.

    - Marlene on February 14, 2017 Reply
  • Silly question here…. How exactly do you smash garlic? I usually use a garlic press…will that work or should I do something else? Thank you!!!!

    - Rebecca on December 31, 2016 Reply
    • Hi Rebecca, When a recipe calls for smashed garlic, I hold the flat edge of a knife over the clove and smash it with the palm of my hand – this smashes the clove flat and releases it from the skin. This is an easy technique for recipes that call for garlic that does not need to be minced or chopped.

      - Jenn on December 31, 2016 Reply
  • 5 stars

    So simple and delicious! You are my main go-to for all recipes because you never disappoint Jenn! Thank you so much for sharing your talent with us! My hubby is happier after I started using your recipes!

    - Sophia on December 27, 2016 Reply
  • 5 stars

    Easiest and most delicious basic tomato sauce I have tried! I have incorporated it into numerous other dishes. Much as I love basil, some marinaras use too heavy a hand. This is perfectly balanced.

    - PaulainVA on October 6, 2016 Reply
  • Can I use regular (round) tomatoes? How many medium-sized tomatoes would be 4 pounds? I live in NJ and garden tomatoes are plentiful at the moment!

    - Leslie on August 30, 2016 Reply
    • Hi Leslie, Yes, any tomatoes are fine. It’s hard to say exactly how many you’ll need, but I’m guessing 12-14.

      - Jenn on August 30, 2016 Reply
  • 5 stars

    Incredible sauce! Very straightforward recipe. Tasted just like the spaghetti pomodoro at our favorite Italian restaurant.

    - R on August 27, 2016 Reply
  • Can extra sauce be frozen?

    - Raquel on August 27, 2016 Reply
    • Sure Racquel, it freezes nicely!

      - Jenn on August 29, 2016 Reply
  • Jenn,

    Can you can your Tomato Sauce with Basil recipe? I have many tomatoes from my garden. If not, do you have a recipe for canning tomato sauce? Thank you very much.

    - Mary Ann on August 26, 2016 Reply
    • Hi Mary Ann, I don’t know enough about canning to say it would be safe to do with this recipe (and unfortunately, I don’t have a recipe that I know for certain is safe for canning). Sorry I can’t help more!

      - Jenn on August 29, 2016 Reply
  • Hi Jenn, instead of blanching and chopping, may I use a food mill for the tomatoes? And just continue on with the recipe as written? Thanks, Sue

    P.S. Can’t wait for the cookbook!

    - Sue Shortley on August 25, 2016 Reply
    • Sure, Sue, that should work well.

      - Jenn on August 25, 2016 Reply
  • Can I can this sauce using canned tomato receipe of 325 oven for 1 hour and 25 minutes, lowest rack position with lids just placed on jar. Screw bans secured upon removal.
    From canning book:
    The complete book of preserving
    By: Maryellen Cameron-Smith

    - Sheila on August 25, 2016 Reply
    • Hi Sheila, Unfortunately I don’t know enough about canning to tell you this would work– sorry I can’t be more helpful!

      - Jenn on August 29, 2016 Reply
  • 5 stars

    Out of the numerous tomato sauce recipes I have made this is by far the best one! And so easy to make as well. I pureed the onion into my sauce.

    - Brandi on August 13, 2016 Reply
  • this was so simple and delicious. my husband loved it too (and he’s VERY picky)

    - brittany on August 2, 2016 Reply
  • 5 stars

    Hi Jenn, just had to tell you since finding your website I love all of your recipes, had to let you know I made the tomato sauce with basil for my 11 year old’s birthday and he loved it. The kicker was the other evening I made it again and he said at dinner, Thank GOD for the woman who made up this recipe. I could have died laughing. Keep coming up with great recipes.
    Thanks
    Rachel

    - Rachel Barrett on May 18, 2016 Reply
  • At what time should I add sausages to the mix?

    - John Morgan on September 14, 2015 Reply
    • Hi John, I would cook the sausage separately, then add it towards the end.

      - Jenn on September 15, 2015 Reply
  • All you recipes look so good… I have added this one to my grocery list. I have heard nothing but good things about your recipes.

    - Andrea Crane on August 27, 2015 Reply
  • 5 stars

    I’m on a tomato kick this week with all of the farmstand August tomatoes available this time of year and this was delicious. Also made the caprese salad and the roasted tomato salsa. I typically make recipes exactly as-is the first time and without fail, Jenn’s recipes need literally no tweaking. loved this!

    - Lindsay on August 27, 2015 Reply
  • 5 stars

    This is the ultimate quick summer dinner. Add a side of chicken or shrimp and you have have a quick nutritious meal.

    - Paula on August 27, 2015 Reply
  • 5 stars

    This tomato sauce is AMAZING! My husband who claimed he was “allergic” to tomatoes loved it. Thank you, Jen!

    - Lu on August 17, 2015 Reply
  • 5 stars

    Love this recipe! I made it tonight for the first time and it was delicious. Thank you!

    - Anna on August 6, 2015 Reply
  • 5 stars

    This sauce could not be more perfect! Easy, and delicious. The leftovers were even better for lunch the next day! Your recipes are fool-proof. Thank you for sharing them!

    - Edi on August 5, 2015 Reply
  • 5 stars

    FABULOUS recipe! So simple to make, yet so flavourful! I paired the sauce with your balsamic glazed chicken meatballs (minus the glaze) and it was a huge hit! Tried this new recipe on a guest with no hesitation.
    PS-I was the person who requested a tomato sauce recipe; thanks for providing this awesome recipe so quickly!

    - Debbie on August 3, 2015 Reply
    • Glad you enjoyed it, Debbie!

      - Jenn on August 3, 2015 Reply
  • Thank you so much for this recipe. It breaks my heart to discard onions and garlic. Can they be reused somewhere else? Thanks again
    Ken

    - Ken on August 2, 2015 Reply
    • Hi Ken, You can leave them in the sauce if you’d like.

      - Jenn on August 3, 2015 Reply
      • Thank you.

        - Ken on August 3, 2015 Reply
  • 5 stars

    Sounds really good. I’d probably puree the whole sauce as I don’t care for tomato chunks but it sounds really easy and good for topping ravioli and the spaghetti pastas! Maybe even as a pizza sauce. Hmmm…when those Romas go on sale….

    - Timaree Cheney on July 31, 2015 Reply
  • This is a marvellous tomato sauce, have been using it for years. You shouldn’t have to use sugar unless your tomatoes are under ripe. Also you really don’t need olive oil, the butter flavor by itself is wonderful. A hard to improve sauce altogether.

    - Judy on July 31, 2015 Reply
  • Could you scale back on some or all of the butter? My husband has high cholesterol so we try to use olive oil for good fats. Thanks.

    - Coastalsuzz on July 31, 2015 Reply
    • Sure, you can scale back or replace some of it with more olive oil.

      - Jenn on July 31, 2015 Reply
  • Hi, Jenn. How long will the sauce keep in the fridge? What about freezing?

    - Elodie on July 30, 2015 Reply
    • Hi Elodie, I’d say about a week. And it freezes well!

      - Jenn on July 31, 2015 Reply
  • 5 stars

    Yummy! Could you tell us your fav store bought ones too, for those rushed days? :)

    - Tina on July 30, 2015 Reply
    • Hi Tina, I like Rao’s — it’s a little pricey, but good!

      - Jenn on July 31, 2015 Reply

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