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Based on Marcella Hazan’s famous recipe, this simple and rich homemade tomato sauce is a summer essential.
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.
“I am first generation Italian. My mom was a fabulous cook…This was outstanding.”
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
Homemade Tomato Sauce
Ingredients
- 4 lb plum tomatoes (or two 28-oz/794-g cans whole peeled plum tomatoes)
- 6 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 medium yellow onions, peeled and cut in half
- 4 cloves garlic, peeled and smashed
- 1¼ teaspoons salt
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil
Instructions
- Prepare the tomatoes: Bring a large pot of water to a rolling boil. Fill a large bowl halfway-full with ice cubes and cold water.
- Using a sharp knife, cut a ¼-in (6-mm) deep X on one end of each tomato. Place the scored tomatoes into the boiling water and cook until you see the skin starting to wrinkle and split, 1 to 2 minutes.
- Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let cool for a few minutes, then transfer to a cutting board and remove the skins with your hands.
- Cut the tomatoes into ½-in (13-mm) chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan.
- Add the butter, olive oil, onions, garlic, salt, and sugar to the tomatoes. Stir to combine and bring to a gentle boil.
- Reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours, stirring occasionally and mashing the tomatoes, until the sauce is no longer watery.
- Remove and discard the onions. Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce.
- Taste and adjust the seasoning as needed. Stir in the fresh basil just before serving.
Notes
- If using canned tomatoes, skip steps 1–4 and begin at step 5.
- Be careful not to cook too long, or the tomatoes will become soft and difficult to handle.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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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Was raised in RI. Little Italy. The neighborhoods were full of Italian aroma.
Everyone cooked from scratch. I love this recipe.
You should begin cooking the onions before adding tomatoes as the chemical reactions caused by the combination essentially stops the onions cooking processes. So I’ve been told.
Thank you, Jenn! This tomato sauce recipe is so authentic! This is my second time making your recipe, and we’re having it for dinner right now. So delicious! Never want canned, jarred spaghetti sauce again.
Very good! Do you think this could be water bath canned For longer preservation?
I didn’t develop the recipe with canning in mind, so I’m not sure it would be safe. Sorry!
Instead of basil I used my homemade pesto also didn’t add onion just a tsp of onion powder. It was amazing! Thank you for the base recipe.
this is brilliant. I freeze the tomatoes over night. In the morning, I rinse them in hot water and the skin falls right off. When they thaw, there is literally no chopping. Squish them into a pan with the other stuff and simmer. This is the best recipe ever. After a quick blend with a handmixer, the sauce turns silky and smooth. One pan, no chopping, no mess. The taste is out of this world. thank you for sharing!
I did the freeze method and you’re right. The skins came right off under warm hot water. Nice and easy
Thank you
Great recipe; it has been a long time since I made homemade sauce. Add a little sugar, about 1/4 cup of good red wine, 2 teaspoons of balsamic vinegar, and some creole seasoning (homemade). Have canned tomato sauce before, but will freeze it in Ziploc bags; flat saves space.
I’ve been wanting to try to can tomato sauce. So I hope this will work\n I will freeze them and can some and see which works best for me.\n Thank you, great recipe.
Hi Linda, I just want to weigh in – I didn’t develop this recipe with canning in mind, so I’m not sure it’s safe. (It may be fine, but I can’t guarantee it.)
I will take the original 8 ingredient recipe instead of the 12 ingredient one.
Thank you for this recipe! It is perfect! Fresh and light. My wife loved it. I bought tomatoes from a farm and they were top notch tomatoes. It’s amazing how great it was, and so simple. Not too many ingredients. Next time I am going to make a huge batch and jar some. Thanks again!
Hi Jonathon, so glad you enjoyed it! Just wanted to let you know that I didn’t develop this recipe with canning in mind, so I don’t know with certainty that it would be safe.
The best pasta sauce I’ve made!! What a delicious recipe. Thank you
This was my first time to make sauce with fresh tomatoes but the farmers market had a great deal so I tried this. OMG!! A bit labor intensive but SO worth it! Yummy yum yum!