|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 5g||18%|
|Total Sugars 12g|
|Vitamin C 23mg||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making pasta sauce from scratch is surprisingly easy. Once you try it, you'll wonder why you were so dependent on jarred pasta sauces. This recipe makes a stunning, full-bodied red sauce to star in your pasta dish. It relies on a few pantry staples, including canned tomatoes, making it quick to whip up, even on a busy weeknight.
There are as many recipes for tomato sauce as there are cooks who make it. Customizing this sauce to your taste or the meal you're planning is a snap. For instance, the tomato paste thickens the sauce and adds richness, but leaving it out creates a thinner sauce. You can also change up the seasoning to fit another recipe or add vegetables or meat for a more robust pasta main dish. One family-favorite option is to heat up some meatballs—homemade or frozen—and cook spaghetti for a simple and delicious spaghetti and meatball dinner.
Click Play to See This Classic Tomato Sauce Recipe Come Together
"This recipe was a cinch to make and requires very little prep work. As versatile as a jar of sauce, but cheaper to make and tasted fresher and better. We had it as-is one night and added crumbled hot Italian sausage to the rest of the sauce on a later night and it was delicious." —Danielle Centoni
3 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
2 cloves garlic, finely minced
2 (28-ounce) cans crushed tomatoes in puree
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch red pepper flakes
1/2 teaspoon salt (kosher or coarse), or more to taste
Fresh black pepper, to taste
Steps to Make It
Gather the ingredients.
Heat the olive oil in a large saucepan, like this one from Amazon, over medium heat. Add the onion and cook until tender, 7 minutes, then add the garlic and cook 1 minute.
Add the tomatoes, tomato paste, oregano, basil, and, if using, red pepper flakes. Add salt and pepper and bring sauce to a simmer.
Reduce heat to medium-low and simmer, uncovered, until sauce thickens slightly—about 20 minutes. Taste and add more salt if desired.
- Skip the tomato paste for a thinner sauce.
- For a lighter flavor to use as a backdrop in another recipe, cut back on the garlic and herbs.
- Add more seasoning or use fresh herbs if you like. Half a tablespoon of Italian seasoning can replace the oregano and basil. Use 1 tablespoon each of fresh oregano and basil instead of the dried herbs; add them during the last 10 minutes of cooking for the best flavor.
- Chopped sweet peppers can be sautéed with the onion and garlic. Use a single bell pepper or a few mini sweet peppers.
- Cut the tomato's acidity with about 2 teaspoons of sugar (to taste). This sweeter tomato sauce recipe also includes chopped carrots.
- For a basic marinara sauce, you'll add more vegetables and water with one can of crushed tomatoes (San Marzano is best).
- Adding ground meat creates a sauce that's more like a classic Tuscan-style ragù.
How to Store and Freeze
Leftover sauce can be stored alone or with pasta in an airtight container in the refrigerator and used within 5 days. In a freezer-safe container, it will keep in the freezer for up to 3 months.
Is tomato sauce healthy?
Tomato-based pasta sauces—both homemade and jarred—are generally pretty healthy and have fewer calories than creamy pasta sauces. The nice part about making your own is that you can control the ingredients. Jarred pasta sauces may include excess salt and preservatives, though some are better than others. With homemade sauce, you know exactly what you're eating and can make healthy decisions about the individual ingredients.
U.S. Department of Agriculture. Food Data Central: Branded Tomato Pasta Sauce. Published April 1, 2019.