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This easy tomato sauce recipe is full of gorgeous flavor! It’s a basic tomato sauce from scratch with Italian herbs that’s perfectly balanced and the only one you’ll ever need.
You may also like my Homemade Spaghetti Sauce or Easy Meat Sauce next.
Why you’ll love it
When you picture red sauce for pasta, my version is exactly what you want. It has bright tomato flavor complemented by herbs. While it’s easy to just grab a jar of pasta sauce from the store, the difference homemade tomato sauce makes is truly something special!
It’s actually super simple to make this tomato sauce. It uses everyday ingredients, and it smells so good as it simmers away. The lovely flavor of fresh basil finishes the sauce, and you can feel good knowing that there are no ingredients you can’t pronounce!
What you’ll need
- Tomatoes – canned tomatoes are the gold standard for this sauce since they’re packed at peak ripeness. I like San Marzano plum tomatoes.
- Olive oil and butter – for sautéing
- Onions and garlic – sweet onions (e.g. Vidalia, Walla Walla) are my go-to. Nicely sautéed aromatics go a long way to building flavor!
- Italian seasoning and oregano – for herb goodness. Italian seasoning is a tasty blend of herbs in a single jar. Add even more if you like.
- Sugar – to balance the acidity. Don’t skip it.
- Salt & pepper – I recommend sea salt or kosher
- Crushed red pepper – to infuse a gentle warm depth (not spicy). Optional, though!
- Basil – it’s tomatoes’ best friend for a burst of freshness and contrast
Pro tip
Need to thin the sauce a bit? Add in some of the hot pasta water before you drain it!
How to make tomato sauce
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the canned tomatoes along with the juices to a prep bowl. Break them up with your hands. Sauté the onions in the olive oil and butter until softened, then stir in the garlic until fragrant.
Stir in the tomatoes, Italian seasoning, oregano, sugar, salt, and crushed red pepper. Let it bubble, then reduce the heat and simmer for about half an hour. Stir in the basil, then give it a taste and add extra salt & some pepper as needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my tried and true cast iron Staub Dutch oven and really cute ravioli-shaped spoon rest.
- Nitrile gloves are so useful for step 1 to keep your nails clean.
- I’m a big fan of my handy garlic press. No more sticky fingers and endless chopping.
Substitutions and variations
- I love adding in a splash of heavy cream at the end to give it an extra little something-something!
- This sauce is flexible, and you can customize it to your liking (e.g., adding in more herbs or red pepper flakes).
- I recommend using the canned whole tomatoes as suggested, but good quality crushed tomatoes would work too. I’m a fan of DeLallo’s.
What to serve with homemade tomato sauce
- Your fave shape of pasta! I love spaghetti, but any variety works. It’s also great with a dusting of freshly grated parmesan.
- Add some meatballs like my Easy Meatballs, Chicken and Spinach Meatballs, or Turkey Meatballs.
- You could add rotisserie chicken or cut up my Baked Chicken Breast or Easy Air Fryer Chicken Breast too. Shrimp works as well.
Leftovers and storage
- Store any leftovers for 4-5 days in the fridge in a covered container.
- Reheat slowly over a low heat until warm. I like to boil up fresh pasta.
- This is a freezer-friendly tomato sauce. Freeze it for up to 6 months.
If you made this homemade tomato sauce with canned tomatoes, please leave a star rating and review below! I would love to hear from you. Or tag me on Instagram!
Easy Tomato Sauce
Ingredients
- 2 (28 ounce) cans whole tomatoes (with juices) see note
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 teaspoons dried oregano
- 1 teaspoon granulated sugar
- 1 teaspoon salt see note
- 1/4 teaspoon crushed red pepper flakes optional (or add more, to taste)
- 1 handful fresh basil chopped
- Pepper to taste
Instructions
- Add the canned tomatoes (with juices) to a large bowl and use your hands to break the whole tomatoes up.
- Add the olive oil, butter, and onions to a soup pot or Dutch oven and sauté over medium heat for 5-7 minutes or until softened.
- Stir in the garlic and cook for 30 seconds.
- Add in the tomatoes, Italian seasoning, oregano, sugar, salt, and red pepper flakes. Give it a good stir. Once the sauce starts to bubble, cover the pot with the lid slightly open and reduce the heat and simmer for 30 minutes (adjust between medium-low and low heat as needed to maintain a constant simmer).
- Stir in the fresh basil and give the sauce a taste and season with extra salt & some pepper as needed.
Notes
- I recommend using San Marzano plum tomatoes for best flavor.
- If you’re not using sea salt or kosher salt, you may want to start with half the amount and add more as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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