Name: Homemade Tomato Sauce Recipe
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Italian
Ingredients: 4 lb plum tomatoes (or two 28-oz/794-g cans whole peeled plum tomatoes); 6 tablespoons unsalted butter; 4 tablespoons olive oil; 1¼ teaspoons salt; 1 teaspoon sugar; 2 medium yellow onions, peeled and cut in half; 4 cloves garlic, peeled and smashed; 2 tablespoons chopped fresh basil

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Introduction

This homemade tomato sauce is a rich and flavorful base perfect for pasta, pizza, or any dish needing a fresh tomato touch. Using simple ingredients and slow simmering, it captures the essence of ripe tomatoes with herbs and a buttery finish.

A close-up view of a thick, bright orange-red tomato sauce with small bits of herbs and vegetables mixed in, being stirred inside a large deep blue pot with a white interior. The wooden spoon is partially submerged in the sauce, showing some sauce spread on the spoon's surface. The pot sits on a wooden surface with a white cloth featuring blue stripes draped next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lb plum tomatoes (or two 28-oz/794-g 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

Step 1: If using fresh tomatoes, bring a large pot of water to a rolling boil. Prepare a large bowl with ice cubes and cold water. Cut a ¼-inch deep X on one end of each tomato. Place tomatoes in boiling water for 1 to 2 minutes until skins start to wrinkle and split. Using a slotted spoon, transfer tomatoes to the cold ice bath to cool. Peel off the skins once cooled.
Step 2: Cut peeled tomatoes into ½-inch chunks, discarding the cores. Place tomatoes and all juices into a Dutch oven or large saucepan.
Step 3: Add butter, olive oil, onions, garlic, salt, and sugar to the tomatoes. Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 1½ to 2½ hours. Stir occasionally and mash tomatoes to create a thick, slightly chunky sauce.
Step 4: Remove and discard the onions. Mash large tomato and garlic chunks with a wooden spoon or potato masher as desired. Adjust seasoning to taste and stir in fresh basil before serving.

Tips & Variations

For a smoother sauce, use an immersion blender after cooking to puree to your preferred consistency.
Add a splash of red wine during simmering for deeper flavor.
Leave out the butter and increase olive oil for a lighter sauce.
Use dried basil if fresh is unavailable, adding it earlier in the cooking process.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. It also freezes well—freeze in portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A thick, chunky red tomato sauce fills a large round blue pot with two handles, sitting on a black stove top next to a white marbled texture countertop. The sauce has a slightly coarse texture with visible small tomato pieces and is topped with chopped green basil leaves scattered across the surface. A wooden spoon with a light brown handle rests inside the pot, partly submerged in the sauce. The inner walls of the pot are stained with sauce marks showing it has been stirred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, canned whole peeled plum tomatoes are a convenient substitute and save preparation time while still providing great flavor.

How thick should the sauce be?

The sauce should be thick and slightly chunky, not watery. It should coat the back of a spoon and have a rich texture for best taste and versatility.