Homemade Tomato Sauce

I’ll confess: I have an entire shelf in my pantry devoted to my favorite jarred tomato sauce. It’s my go-to on those busy nights when I need to get dinner on the table fast. But when tomatoes are in season and I’ve got a little time to spare, nothing beats making tomato sauce from scratch. It’s so good, it always makes me wonder how I ever settle for that run-of-the-mill jarred stuff!

My go-to recipe is inspired by Marcella Hazan’s famously simple tomato butter sauce, although I’ve tweaked it over the years to make it my own. It’s such a rich and flavorful sauce, it doesn’t even need Parmesan cheese when tossed with pasta.

What You’ll Need To Make Homemade Tomato Sauce

• Plum tomatoes: Fresh plum tomatoes are ideal, but if they aren’t in season or you’re short on time, canned whole peeled tomatoes work beautifully (San Marzanos are the gold standard). Just steer clear of canned diced tomatoes; they are made with a chemical that keeps them from breaking down properly.
• Unsalted butter and olive oil: Using both gives the sauce a rich, silky texture and wonderful flavor.
• Onions and garlic: Simmered in the sauce to add sweetness, depth, and savory flavor.
• Salt and sugar: Salt brings out the flavors, while a little sugar balances the tomatoes’ acidity.
• Fresh basil: Stirred in at the end for a pop of fresh, fragrant flavor.
• Jump to the printable recipe for precise measurements

How To Make Tomato Sauce

Prep the tomatoes: Begin by scoring the tomatoes with an X on one end. Don’t cut too deep; about ¼ inch is good. This helps the skins slip off easily once they’re blanched.

Blanch the tomatoes: Place the tomatoes in boiling water and cook briefly, until the skins start to peel back. Be careful not to cook too long, or the tomatoes will become soft and difficult to handle. The goal here isn’t to cook the tomatoes—it’s just to loosen the skins so they slip right off without taking too much flesh with them.

Shock the tomatoes (ice bath): Plunge the tomatoes into an ice-cold water bath to stop the cooking process.

Peel and chop the tomatoes: Transfer the tomatoes to a cutting board and peel the skins off. Then cut the tomatoes into ½-inch chunks.

Everything goes into the pot: Place the chopped tomatoes, along with all of their seeds and juices, into a large Dutch oven or saucepan, along with the butter, olive oil, onions, garlic, salt and sugar.

Simmer the sauce low and slow: Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for a couple hours, stirring occasionally, until the sauce has thickened and is no longer watery.

Finish the sauce: Remove the onion and discard it—it’s done its job. Use a wooden spoon or potato masher to break up any large chunks of tomato or garlic until the sauce is thick and slightly chunky. Just before serving, stir in the basil.

Make-Ahead & Freezing Instructions

The sauce keeps well in an airtight container in the refrigerator for up to 4 days, so it’s great for making ahead. You can also freeze it for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator, then warm it gently on the stovetop over medium-low heat, stirring occasionally, until heated through.

Video Tutorial

Ways to Use Homemade Tomato Sauce

Of course, this sauce is delicious tossed with your favorite pasta, but there are plenty of other ways to use it. Spoon it over turkey meatballs or chicken Parmesan, spread it on homemade pizza, or use it as the base for cheese lasagna or manicotti. It’s also wonderful for dipping garlic bread. I like to keep a batch in the freezer so I always have some on hand.

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