Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Cuisine: Italian
Course: Sauce
Difficulty: Easy
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 cans (28 ounces each) crushed tomatoes or 2 pounds fresh ripe tomatoes, peeled and chopped
- 2 tablespoons tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar (optional, to reduce acidity)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- ½ cup water or vegetable broth
Instructions
Step 1
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for about 5–7 minutes until soft and translucent.
Step 2
Add the minced garlic and cook for one minute, stirring continuously to prevent burning.
Step 3
Stir in the tomato paste and cook for two minutes. This helps deepen the flavor and gives the sauce a richer color.
Step 4
Add the crushed tomatoes along with the water or vegetable broth. Stir until everything is well combined.
Step 5
Season the sauce with salt, black pepper, oregano, basil, thyme, sugar (if using), and crushed red pepper flakes.
Step 6
Bring the sauce to a gentle boil, then reduce the heat to low. Simmer uncovered for 35–40 minutes, stirring occasionally. The sauce will gradually thicken and develop a rich flavor.
Step 7
Stir in the fresh basil and parsley during the last few minutes of cooking.
Step 8
Taste and adjust the seasoning if necessary. Blend with an immersion blender if you prefer a smoother consistency.
Step 9
Serve immediately over your favorite pasta, use as pizza sauce, or store for later use.
Recipe Tips
- Use San Marzano tomatoes for the best flavor.
- Simmer longer for a thicker sauce.
- Add grated Parmesan cheese for extra richness.
- Fresh herbs provide the brightest flavor.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Freeze for up to three months.
Serving Suggestions
This tomato sauce pairs perfectly with:
- Spaghetti
- Penne pasta
- Homemade pizza
- Lasagna
- Chicken Parmesan
- Meatballs
- Mozzarella sticks
- Garlic bread
Storage Instructions
Refrigerate cooled tomato sauce in a sealed container for up to 5 days. Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information (Per Serving)
- Calories: 95
- Protein: 2 g
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Sugars: 6 g
- Total Fat: 5 g
- Saturated Fat: 1 g
- Sodium: 430 mg
- Potassium: 480 mg
- Vitamin A: 15% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 4% Daily Value
- Iron: 8% Daily Value