Homemade Tomato Sauce
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hey Jen,
Absolutely love this recipe! Is it necessary to actually cut the tomatoes or can I just throw them in the pot and smash them with a potato masher?
Thanks!
Hi Alexis, It’s fine to smash them with a potato masher. Enjoy!
The perfect simple, delicious sauce! I love garlic and dislike basil, so I used a ton of garlic and omitted the basil and it’s wonderful. Freezes well and everyone I’ve shared it with loves it too!
Hi, About how many plum tomatoes would you need for this recipe? Thank you.
Hi Rose, It’s hard to say for sure, and it depends on size, but I suspect you’ll need 18 to 20 plum tomatoes. (Feel free to use the scale in the produce section of the grocery store to be sure.) Hope you enjoy!
I can’t wait to try this…I’m having a casual dinner party soon and 4 of my guests are vegans….I thought I would make this along with the ratatouille….my question is if I make this ahead of time and freeze it, I’m assuming I add the basil after it defrosts? Looks delicious….all of my tennis team and friends know all about you…they specifically request your recipes!! You have spoiled us so!!! THANK YOU!!
Hi Wendy, Yes, that’s correct – add it after defrosting. Hope everyone enjoys and so glad you like the recipes! 💕
Hi Jenn,
Can I stir in the cooked 1-1/2 lbs. of pasta into the pot of sauce and serve that way or is it important to keep the two separated? I like the look of a one pot meal and am wondering if I can convert it into that.
Thanks!
Sure, Chad – that’s fine. Enjoy!
Thanks! One more question: What might you suggest/advise if I were to incorporate a protein, such as shrimp, either into or separate from the sauce?
I’d sauté some shrimp with olive and garlic in a separate pan, then add it at the very end or just on top of the pasta when serving.
Oh my gosh! There is no comparison between this sauce and store-bought–Jen’s is so much better! Vibrant and rich (it must be the butter) and easy to make! I used canned plum tomatoes from Italy. No leftovers last night!
Wow, this is a simple and perfect sauce! I make as much as my largest pot can hold and freeze some. Everyone who’s had it at wants the recipe.
Excellent and simple sauce. The butter really mellows the acidity of the tomatoes. I have used fresh, home-canned, and store-bought canned tomatoes, all with great success. The whole family loved it. Easy to throw together when you have unexpected company or when you just don’t have time to meal plan.
Hi again, Jenn,
Just want to say that I clicked out of my comment before giving a rating…..5 stars definitely.
Thanks for all your 5-star recipes.
Hi Jenn,
Thanks for this tasty recipe. Also like that your recipe does not call for “good” olive oil like another well-known TV chef puts in her recipes. I ask myself if I should make her recipe at all if “good” olive oil doesn’t fit into my budget…..how rude! Thanks, Jenn, for just being you.