Homemade Tomato Sauce is a staple in many kitchens and for a good reason. It's versatile, delicious, and easy to make from scratch. This recipe features a blend of vegetables, herbs, spices, canned or fresh tomatoes, and a touch of wine.
The result is a rich, savory sauce that can be used in various dishes, from pasta to pizza or as a dipping sauce for bread.
How to Make Homemade Tomato Sauce
Note: The full instructions are provided in the recipe card below.
Heat the olive oil over medium-high heat in a medium-sized, non-reactive saucepan. Add the onion, fresh tomatoes, carrots, celery, and poblano pepper; season with salt and red pepper flakes.
Cook until soft and tender, about 10 to 15 minutes. (Add a splash of water if the vegetable mixture seems dry). Add the garlic and cook for one more minute. Add the tomato paste and cook, stirring for 2 minutes.
Add the wine and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates, about 3 minutes. Next, add the canned tomatoes and their liquid, sugar, water, and bay leaves. Bring it to a boil.
Reduce heat to simmering and simmer half-covered over low heat until the sauce thickens, about 1 hour, stirring from time to time and breaking up the tomatoes with a wooden spatula as they cook until the sauce is chunky, about 30 minutes to 45 minutes.
If, at any point, the sauce is getting dry, add some water. Stir in the basil and oregano, and cook for another 5 minutes or until the tomato sauce thickens to the desired consistency. Taste, adjust seasoning if needed, and remove bay leaves.
For a smooth tomato sauce, use an immersion or a standard blender to purée the sauce in batches until smooth enough for your taste.
If using a standard blender, do not fill the jar more than half full per batch, leave the hole in the lid open, cover it with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
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Recipe
Easy Homemade Tomato Sauce
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large yellow onion , finely diced
- 1 large poblano or red bell pepper , finely diced
- 1 carrot , finely diced (optional)
- 1 stalk celery , chopped
- 8 cloves garlic , peeled and silvered
- 1-¼ teaspoon Kosher salt , to taste
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon granulated sugar
- 1 (28-ounce) cans of crushed tomatoes or whole tomatoes, lightly crushed or 3 lb ripe plum fresh tomatoes
- 5 Fresh Roma tomatoes , chopped
- 2 teaspoons dried oregano
- 2 fresh or dried bay leaves
- ½ cup fresh basil , julienne or Italian parsley, chopped
- 4 tablespoons Tomato Paste
- ½ cup wine , such as Malbec
- ½ cup water
Instructions
- In a medium-sized, non-reactive saucepan, heat the olive oil over medium-high heat. Add the onion, fresh tomatoes, carrots, celery, and poblano pepper; season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes. (Add a splash of water if the vegetable mixture seems dry). Add the garlic and cook for one more minute. Add the tomato paste and cook for 2 minutes.
- Add the wine and cook on high heat, scraping up all the brown bits of the pan until almost all the liquid evaporates about 3 minutes. Next, add the canned tomatoes and their liquid, sugar, water, and bay leaves. Bring it to a boil.
- Reduce heat to simmering and simmer half-covered over low heat until the sauce thickens about 1 hour, stirring from time to time and breaking up the tomatoes with a wooden spatula as they cook until the sauce is chunky and thick, about 30 minutes to 45 minutes. If, at any point, the sauce is getting dry, add some water. Stir in the basil and oregano, and cook for another 5 minutes or until the tomato sauce thickens to desired consistency.
- Taste and adjust seasoning if needed. For a smooth tomato sauce, use an immersion blender or a standard blender to purée the tomato sauce in batches until smooth enough for your taste. If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Notes
- To store: Let it cool to room temperature, and transfer it to an airtight container. You can store it in the refrigerator for up to 5 days or in the freezer for up to 3 months. If you're freezing the sauce, leave some room at the top of the container to allow for expansion.
- To reheat: Transfer the sauce to a saucepan and heat it over medium heat, occasionally stirring, until heated. You can also reheat the sauce in the microwave, stirring every 30 seconds to prevent hot spots.
- Refrigerate in a seal-tight container for up to 5 days. Rewarm over medium heat or microwave before using. Allow enough cooking time so it can develop more flavor. Add other ingredients, such as poblano pepper, celery, and carrots to build up flavors.
- For the smooth Tomato sauce: Use an immersion blender and puree until smooth. For a chunky Tomato Sauce: Coarsely crushed by hand before cooking or crush the tomatoes with your spatula after.
- Increase the extra virgin olive to ½ cup for optimal results when using fresh plum tomatoes.
- Try adding Herbes de Provence (No Lavender added) to kick the flavor up a notch. The Tomato sauce can be made one day ahead. First, cool, then cover and refrigerate.
- Freeze the cooled Tomato sauce in a seal-tight container for up to 1 month.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
