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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Just made this recipe with the fresh tomatoes from my CSA.. UNREAL! This sauce is so so delicious. I’m not sure if it is the tomatoes that were so good, the recipe, or a combination of both but I am definitely going to be making this again!
One thought/question: any ideas on ways to use the onions after you remove them? I thought about chopping them up and adding them to the sauce but I was also wondering if others have used them another way (soup, sauce, etc)?
Hi Lucy, 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).
Hi Jen. We have someone in our household who has an allergy to milk. Do you think it would be worth it to try substituting a vegan butter, say, for the regular butter? And thanks for any thoughts – I love your recipes.
Sure, Katherine, that should be fine. Enjoy!
This is the easiest, most delicious tomato sauce! I don’t feel right if I don’t have at least a quart of this in my freezer at all times. I use the canned San Marzano tomatoes for a deeper tomato flavor (also quicker to make).
Roughly how many plum tomatoes is in 4 lbs?
Hi Jane, It’s hard to say for sure as it depends on size, but I’d guesstimate you’ll need 18 – 20. (Feel free to use the scale in the produce section of the grocery store to be sure.) Enjoy!
Can this recipe be canned?
I didn’t develop this recipe for canning so I can’t say for sure that it would be safe. Sorry!
I have to disagree with all the 5 star ratings. This was good but it has too much oil in it. I’d scale back if I made it again.
Absolutely a hit!!! Taste the same as the authentic sauce we have tasted in a favorite Italian restaurant. What a difference from the bottle jars of sauce one can by. Thank you so much for sharing!!!!! It has become one of my favorite recipes to make and store as well.
I made this with fresh plum tomatoes from my garden. It was delicious!
Made this with fresh tomatoes and it was very liquidy. What do you recommend so that this doesn’t happen?
Hi Kate, I’d just simmer it on the stove a little longer until it thickens to your liking. Hope that helps!
My husband has a green thumb and I didn’t know what to do with all the tomatoes he grew this year. I looked at so many sauce recipes and picked this one based on the reviews and simplicity.
OMG, I am so thrilled to have found this! I made it EXACTLY as posted and it is truly the very best sauce we have ever had. Don’t tell my Italian grandma…!
Thank you, thank you for this delicious and amazing recipe.
would love to try this recipe, is thier anything i could substitute for butter?
Hi Danielle, Butter adds nice flavor here, but you can replace it with olive oil. I’d love to hear how it turns out!