A Good Easy Recipe for Tomato Sauce
Easy Homemade Tomato Sauce
A good Spaghetti Sauce can be used in many ways. Make a big batch of this delicious tomato sauce and have it on hand whenever you need it.
Recipe Video Print
Total Time: 40 minutes
Serves: 4 servings
This recipe for Easy Homemade Tomato Sauce shows how to make spaghetti sauce from scratch right in your own kitchen.
Serve with pasta and a side of warm Homemade Garlic Bread for an easy weeknight dinner everyone will enjoy!
This easy homemade pasta sauce is super simple to make and tastes so much better than store-bought ever could!
Simply saute onions, garlic carrots and celery in a pan, adding tomatoes, seasoning, and fresh herbs – it's that easy!
Why This Recipe Works
- Using carrots in the sauce adds sweetness and lowers acidity.
- Using fresh herbs and aromatics adds a flavor that can't be found in store-bought sauces.
- Slowly simmering the sauce brings out all the deep, rich flavors without lots of added ingredients.
What Tomatoes For Tomato Sauce
When buying canned tomatoes, it's always a good idea to go for whole plum or Roma tomatoes. Manufacturers save the best quality tomatoes for canning whole because they need to look pristine. They are picked and canned at the peak of ripeness.
San Marzano tomatoes are a high-quality tomato with a sweet flavor and little acidity. Legally, and to be called a San Marzano, this tomato has to be grown in the Sarno Valley in Italy and there will be a DOP symbol on the can.
This recipe calls for crushed tomatoes, but I use whole canned tomatoes that I crush myself. Whole tomatoes can be put through a food mill, crushed or pureed in a food processor before using them for the sauce.
Using Fresh Tomatoes
To use fresh tomatoes instead of canned in tomato sauce, remove the ends and cut them into quarters. Then coat with olive oil and salt and pepper and roast them at 400°F for 30-35 minutes (keep an eye on them if you don't want them browned) then I puree the mixture until smooth. This is a great way to keep them from becoming too watery (although tomato paste may need to be added to thicken in the sauce). Then use as you would canned tomatoes.
Use 1 lb of fresh tomatoes for every 14oz can (this recipe would need 4 lbs). See the recipe notes for more detailed instructions.
How to Make Homemade Tomato Sauce:
- Soften the chopped onion and vegetables then add the garlic and cook another minute.
- Add the tomatoes, seasoning, and herbs bring to a boil, lower the heat and simmer until thickened.
Step By Step Instructions
The key to keeping this Easy Homemade Tomato Pasta Sauce recipe really simple is a food processor. It's not only a speedy way to chop the vegetables but by chopping them quite fine, they cook even faster. The smaller they're chopped, the quicker the sauce will cook.
This tomato sauce will thicken as it cooks. If it becomes too thick, you can add a little water to loosen it up.
Serve this Spaghetti Sauce on pasta or add it to pizza – the choices are endless!
Tips For Best Results
- If you like a thinner sauce, you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, just skip this step.
- This recipe can be made ahead and refrigerated for two days.
- If you don't have fresh herbs on hand, they can be substituted for dried. Dried parsley has next to no flavor so I suggest using oregano in its place.
- Baking soda neutralizes acidity. To save bitter tomato sauce, add a pinch of baking soda at a time (tasting in between) until the acidity disappears.
FAQs
Can homemade tomato sauce be frozen?
Yes, it can easily be made in large batches and frozen by separating it into airtight, freezer-safe containers and freeze up to four months.
How do you store tomato sauce?
Place in an airtight container and refrigerate for up to three days.
Alternatively, for information on canning your own, see this article on The Spruce Eats.
How do you make tomato sauce thicker?
The best way to thicken tomato sauce is to reduce by simmering uncovered until it thickens on its own.
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- 1 medium onion peeled and quartered
- 2 stalks of celery cleaned and cut into chunks
- 2 medium carrots peeled and cut into chunks
- 3 tablespoons olive oil
- 3 cloves of garlic finely chopped
- 56 oz crushed tomatoes (four 14oz/400g cans or two 28oz cans)
- 1 good handful fresh flatleaf parsley chopped
- 1 good handful fresh basil chopped
- Salt and Pepper to taste
Prevent your screen from going dark
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Add the onion, carrots, and celery and to a food processor and chop it into small pieces.
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Heat 2 tablespoons of the olive oil in a large saucepan on medium heat and saute the onion, celery, and carrots until they are soft and no liquid is being released from them.
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In the middle of the softened vegetables, form a well, add the remaining olive oil, followed by the garlic. Allow the garlic to brown slightly (being careful not to let it burn).
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Mix in the tomatoes and herbs.
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Add seasoning, bring to a boil, lower the heat, and simmer for 30 minutes.
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If you like a thinner sauce you can add it to the food processor and puree into your desired consistency or if you like a thicker sauce, skip this step.
- Baking soda neutralizes acidity. To save bitter sauce, add an eighth of a teaspoon of baking soda at a time tasting in between until the acidity dissipates. Alternatively, try adding sugar 1/2 tablespoon at a time (tasting in between) will cut the acid.
- This tomato sauce will thicken as it cooks. If it becomes too thick, you can add a little water to loosen it up.
- If you don't have fresh herbs on hand, they can be substituted for dried. Dried parsley has next to no flavor so I suggest using oregano in its place.
Using Fresh Tomatoes
To use fresh tomatoes you will need 4 lbs of tomatoes, cut into quarters, and coat with olive oil and salt and pepper, and roast at 400°F for 30-35 minutes (keep an eye on them if you don't want them browned) then I puree the mixture until smooth. This is a great way to keep them from becoming too watery (although tomato paste may need to be added to thicken in the sauce). Then use as you would canned tomatoes.
Calories: 123 kcal (6%) | Carbohydrates: 6 g (2%) | Fat: 10 g (15%) | Saturated Fat: 1 g (6%) | Sodium: 38 mg (2%) | Potassium: 198 mg (6%) | Fiber: 1 g (4%) | Sugar: 3 g (3%) | Vitamin A: 5220 IU (104%) | Vitamin C: 5.5 mg (7%) | Calcium: 28 mg (3%) | Iron: 0.2 mg (1%)
Nutritional Data Disclaimer
Erren's Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Update Notes: This post was originally published on: Sep 25, 2017, but was republished with new photos, step by step instructions, cooking tips and video in Feb 2019.
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