Name: Homemade Tomato Sauce
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 4 pounds plum tomatoes (or two 28-ounce 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

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This Homemade Tomato Sauce, inspired by the legendary Marcella Hazan, is the ultimate kitchen staple. Rich, buttery, and deeply flavorful, it’s made with just a handful of ingredients—ripe plum tomatoes, onions, garlic, and basil—for a sauce that’s both rustic and refined. Whether you’re ladling it over pasta, layering it into lasagna, or spooning it onto pizza, this versatile sauce is a must-have in any home cook’s recipe box.

Why You’ll Love This Recipe

Simple ingredients, slow simmering, and bold flavor—this tomato sauce is a lesson in Italian cooking at its finest. The butter adds luxurious richness, while the garlic and onions infuse the sauce with deep savory notes. Whether you’re using fresh or canned tomatoes, it’s a no-fuss, incredibly rewarding recipe that tastes far superior to anything from a jar. It also stores beautifully, making it perfect for meal prep or freezing.

Homemade Tomato Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

plum tomatoes (fresh or canned)
unsalted butter
olive oil
yellow onions
garlic
salt
sugar
fresh basil

Directions

If using fresh tomatoes:

Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water.
Score each tomato with a shallow “X” at the bottom and blanch in boiling water for 1–2 minutes until skins begin to split.
Transfer immediately to the ice water bath to stop the cooking. Peel skins once cooled.
Chop peeled tomatoes into ½-inch chunks, discarding the cores. Include all juices.

To make the sauce:

Add chopped tomatoes (or canned whole tomatoes with juices) to a Dutch oven or large saucepan.
Add butter, olive oil, halved onions, smashed garlic cloves, salt, and sugar.
Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 1½ to 2½ hours.
Stir occasionally and mash the tomatoes to help break them down as the sauce thickens.
Once the sauce is no longer watery and has thickened to your liking, remove and discard the onion halves.
Mash any remaining large tomato or garlic pieces with a wooden spoon or potato masher for a slightly chunky consistency.
Stir in fresh chopped basil and adjust salt to taste. Serve warm or store for later use.

Servings and timing

Yield: About 1 quart (enough for 1½ pounds of pasta)
Prep time: 15 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 30 minutes

Variations

Roasted Flavor: Roast fresh tomatoes with garlic and olive oil before simmering for a deeper, smoky flavor.
Spicy Kick: Add red pepper flakes or a pinch of cayenne while simmering.
Add Protein: Sauté ground beef, sausage, or lentils before adding tomatoes for a hearty meat sauce.
Herb Swap: Use oregano, thyme, or parsley in place of basil if preferred.
Smooth Texture: Use an immersion blender at the end for a smooth, velvety sauce.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a saucepan over low heat, stirring occasionally. Add a splash of water or broth if the sauce is too thick.

FAQs

Can I use canned tomatoes?

Yes. Two 28-ounce cans of whole peeled plum tomatoes (with juices) work perfectly in this recipe.

What type of tomatoes are best for fresh sauce?

Plum tomatoes (like Roma or San Marzano) are ideal because they’re meaty and low in water content, which helps the sauce thicken naturally.

Do I really need both butter and olive oil?

Yes. The combination balances richness and depth of flavor—olive oil adds body while butter gives a smooth, mellow finish.

What should I do with the leftover onions?

They’re great served on toast, stirred into risotto, or blended into soup. While traditionally discarded, they’re still flavorful.

Can I add other vegetables?

Yes. You can add grated carrots, celery, or bell peppers during the simmering process for extra nutrients and flavor.

How thick should the sauce be?

The sauce should be thick enough to coat the back of a spoon and cling to pasta without being watery.

Is this sauce good for pizza?

Yes. Let it simmer longer for a thicker consistency ideal for pizza topping.

Can I double the recipe?

Absolutely. Just make sure your pot is large enough and extend the simmering time if needed.

How can I make this sauce sweeter?

Increase the sugar slightly, or add a grated carrot to naturally sweeten the sauce.

Can I pressure cook this sauce?

Yes. Use the sauté function for the initial steps, then cook under high pressure for 15 minutes. Let it naturally release.

Conclusion

Homemade Tomato Sauce is a kitchen essential that’s as versatile as it is delicious. Whether spooned over pasta, spread on pizza, or tucked into casseroles, this slow-simmered sauce delivers unbeatable flavor with minimal ingredients. It’s a timeless recipe that belongs in every home cook’s rotation—rich, robust, and deeply satisfying, no matter how you use it.