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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Hi Jenn, I love this sauce. It’s so light and flavorful. When I make it, I’m always proud that I made something so good. What would you think about adding some baby spinach to the pot and just wilting it in? I’ll feel better about eating a bowl of pasta if I have some veg in there. I know it’s changing the recipe — but do you think it would taste good? Thank you!
Sure, I think it’s perfectly fine to add some spinach here (and so glad you like it)!
I made this sauce tonight and it turned out so yummy! I didn’t have 4 lbs. of plum tomatoes, so I did a mixture and just simmered it a bit longer to boil off the extra liquid. After pulling out the onions, I used my immersion blender to blend it into a beautiful consistency. I’m planning on freezing this sauce to use in winter. Question – seems like a waste to throw out the onions after simmering in all that great flavor. Ideas on how I could use them?
Hi Jennifer, Glad you liked it! You could dice the onions and add them to soups, stews or even scrambled eggs (or for next time, just leave them in the sauce). Hope that helps!
Hi Jenn – I have been making your recipes now for a couple of years I think. I’ve found you are my “go to” site and everything I’ve made has been amazing. Friends started giving me tomatoes a month or so ago so I started making this sauce. And the first time I had a friend over, and he kept complimenting me on how good it is. So, then he gave me tomatoes and I made more for my freezer (and his fridge). I’m making it for the 3rd time tonight with some friends to go with fresh homemade sausage ravioli. The first couple of times I used random garden tomatoes and tonight I’m using romas from a local farm stand. I don’t think it really matters which tomatoes you use – if you can get garden or farm tomatoes, the sauce will be amazing. For those curious, I never put in the sugar (don’t think it needs it and I try to avoid sugar). Also as a garlic lover, I add extra garlic and rough chop it and leave it in the sauce. Also, I tend to just smash the tomatoes as I’m peeling them (I probably leave them in the water too long so they start to stew), and depending on the tomatoes and the amount of juice, I just let it simmer for as long as it needs (could be 2 hours). The butter makes this so rich and gives it that unexpected flavor. Thank you for another amazing recipe. I have shared so many of your recipes with friends.
I’ve made this twice and both times it comes out very watery. I use fresh tomatoes. Any suggestions on how to thicken it up?
Hi Sara, I would just simmer it a bit longer until it thickens up to your liking. 🙂
Made this for the first time and my family loved it I added some Adobe to give it a kick with olive oil I used canned tomatoes and it was a thumbs up
Hey Jenn still loving all your recipes! Had a great homemade pizza the other night . My friend stated she made her own sauce which lead me to search for one on your site. I’m assuming this can be used for pizza sauce as well? Quick question …any suggestions as to how to use slow cooker with this sauce? Any tips would be appreciated and time saving for me as I’m on the go a good bit!
Thanks, Staci
Hi Staci, So glad you like the recipes! This would work as a pizza sauce but it would be pretty chunky. If you wanted to smooth it out a bit, you could blitz it briefly in a food processor. Another option is the sauce from this pizza recipe. Hope you enjoy whatever you try!
Looks delicious! Do you think it would turn out ok if I subbed olive oil for the butter to make it vegan?
Hi Suzanns, I love the flavor that butter adds here, but yes, it’s fine to use olive oil in place of it. Hope you enjoy! 🙂
Hi, at what point would you add the minced meat if making a bolognese sauce? Or do you need to cook the meat separately?? Thank you.
Hi Jackie, I would use this recipe as a guide for bolognese.
Delicious! I have my own sauce recipe that I’ve been using for years that my family loves, so my teenagers were very skeptical when I said I was trying a new sauce recipe. The reviews of this one prompted me to make it. It must be the butter that makes the difference. Loved it!! Will definitely make again.
Love this recipe! It’s my go-to recipe for any pasta dish!
Thank you, Jennifer for all your wondrous recipes! My better half’s newest request is that I cook every one of your recipes! Thank you, too, for the step by step pictures— most helpful. This dish—like every one I have tried—is exceptional.
So glad you and your better half are enjoying them! 🙂