Homemade Tomato Sauce
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Based on Marcella Hazan’s famous recipe, this simple and rich homemade tomato sauce is a summer essential.
I’ve got a confession: there’s a whole shelf in my pantry dedicated to my favorite jarred tomato sauce for those crazy-busy nights. But when tomatoes are in season and I have a little time to spare, nothing beats making tomato sauce from scratch. It’s so good that it 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. If fresh tomatoes 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.
What You’ll Need To Make Homemade Tomato Sauce
Step-By-Step Instructions
Begin by scoring the tomatoes with an X on one end. Don’t cut too deep; about 1/4 inch is good.
Place the tomatoes in boiling water and cook for 1 to 2 minutes, until the skins start to peel back. Be careful not to cook too long, or the tomatoes will become soft and difficult to handle.
Plunge the tomatoes into an ice-cold water bath to stop the cooking process.
Transfer the tomatoes to a cutting board and peel the skins off.
Cut the tomatoes into 1/2-inch chunks.
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.
Bring to a gentle boil.
Reduce the heat to low and simmer, uncovered, for 1-1/2 to 2-1/2 hours, until the sauce is no longer watery.
Remove the onion and discard. Use a wooden spoon or potato masher to smash any large chunks of tomatoes or garlic to make a slightly chunky and thick sauce.
Before serving, stir in the basil.
The sauce will keep in the refrigerator for about 4 days, or can be frozen in an airtight container for up to 3 months.
Video Tutorial
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Homemade Tomato Sauce
Based on Marcella Hazan’s famous recipe, this simple and rich homemade tomato sauce is a summer essential.
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
Instructions
- If using fresh 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-inch 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 (be careful not to cook too long, or the tomatoes will become soft and difficult to handle). Using a slotted spoon, lift the tomatoes out of the pot and plunge them into the ice-cold water bath. Let sit for a few minutes to cool, then transfer the tomatoes to a cutting board and, using your hands, peel off their skins.
- Cut the tomatoes into ½-inch chunks (discard the cores at this point) and transfer them, along with all of their juices, into a Dutch oven or saucepan.
- To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, and sugar. Bring to a gentle boil, then 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 seasoning if necessary. Before serving, stir in the basil.
- Make-Ahead Instructions: The sauce can be refrigerated for up to 4 days or frozen in an airtight container for up to 3 months.
Nutrition Information
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- Serving size: 1/2 cup
- Calories: 256
- Fat: 21 g
- Saturated fat: 9 g
- Carbohydrates: 17 g
- Sugar: 10 g
- Fiber: 4 g
- Protein: 3 g
- Sodium: 503 mg
- Cholesterol: 31 mg
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.
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Comments
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I make lots of tomato sauce and there is no need to boil the tomatoes. Just put a cross in the bottom and pour boiling water over, leave for a minute or two then plunge into iced water.
Jen, I am attempting to reduce fat from my cooking. Would it be advisable to omit the butter or at least reduce the amount of butter?
Hi Kathy, I wouldn’t omit the butter, but you can reduce it. Hope you enjoy!
This is the second time I’ve attempted this recipe. Is there anyway to thicken the sauce? Both times I’ve made it I followed the recipe exactly and it appears to be far to watery? Has anyone else had a similar experience?
Hi Kevin, Sorry that this hasn’t had the texture you’ve been looking for. You can just simmer it until it thickens to your liking.
Cook it over a low heat or put in the oven (cast iron dutch) at 220F for an hour, stirring every half hour; if not thick enough continue to cook until desired thickness. This will also make the sauce potentially richer.
I just made this for the first time using home grown Celebrity and some store bought Romas and am amazed at the flavor burst from this easy recipe. Even using a favorite jarred sauce requires my adding a little more seasoning, garlic, etc. This is just perfect as is…although I admit to crushing a few of the onion leaves before removing the bulk of them. Thank you!
Hi Jennifer,
I am an avid fan and love your recipes.
Question….In your blog about homemade tomato sauce, you mention that you have a shelf reserved in your pantry for this sauce. How do you prepare it for the pantry? Boiling water bath? For how long? Otherwise the only options mentioned are store in fridge for four days or freeze for 3 months.
Please advise the best way to make and store your tomato sauce for use over the cold winter months.
Interesting to read your comments on canned diced tomatoes. I certainly won’t be buying them in the future!
Thank you very much for your response and wonderful recipes.
Hi Valerie, actually, what I’m referring to there is store bought sauce for when I don’t have time to make homemade – sorry for the confusion!
Fresh is best but if I use canned tomatoes should I include the juice in the can? Thanks!
Yep I would include the juice. Enjoy!
Hi Jenn – I’ve made this recipe each summer with fresh tomatoes from our garden. It is great! But, I’m curious, why do you core the tomato? How will it affect the recipe if I peel the skin and then cut the tomato into chucks without coring?
Hi Justin, The core is hard and a bit bitter, so it’s best to remove it. Glad you like the recipe! 🙂
This recipe is amazing! It makes my house smell so good.😊
Hi Jenn!! Thankful for your recipes!!! If I wanted to remove the seeds from the tomatoes because of diverticulitis, at what step and how would you recommend doing so!?! Thanks and Happy Summer 🍅!!!
Hi Patricia, Here’s a video that shows you how. (It’s very similar to what I instruct in the recipe with the exception of cutting the cores out the tomatoes before putting them in boiling water.) Hope you enjoy the sauce!
Hi Jenn, I’ve made this many times with canned tomatoes and love it. I now have lots of fresh tomatoes of several different varieties, no plum though. If I make this using a mix would you suggest any changes?
Thank you for all the wonderful recipes!
Hi Sharon, It’s fine to use other tomatoes with no modifications to the recipe (and so glad you like it)!
I made a double batch last week and am surprised how much the flavor is elevated with fresh summer tomatoes!!! The only issue is it’s a tad too sweet. I probably shouldn’t of added any sugar until the end. I froze it any ideas on how to correct it when I use it? I haven’t added the basil yet, I don’t know if that will make any difference.
Hi Sharon. I’d add some red wine vinegar, bit by bit, until you get to the flavor you’re looking for (and the basil won’t have an impact). Hope that helps!
That did it! Turned out to be a great sauce used it with your chicken parm…Thank you again 🙂
So glad — thanks for taking the time to follow up! 🙂
Can I can this sauce instead of freexing it as I have lots of shelf space and tomatoes and little freezer space?
I didn’t create this recipe with canning in mind, so I’m not certain it would be safe — sorry!
Very good, easy to make. Just need to allow time for sauce to simmer.