Homemade Tomato Sauce: My family’s tomato sauce recipe that has been passed down through generations. This recipe is the perfect balance and is sure to become your all-purpose tomato sauce.
I have a love affair with pastas. And a special place in my heart for Italian Red Sauce.
Homemade Tomato Sauce
My family’s recipe for red pasta sauce has been passed from generation from generations. And it is simple perfection.
This tomato sauce is perfect for spaghetti, slathered over homemade meatballs, or on the base of pizzas. But my most favorite thing to do with my homemade bread is to dip it in a pot of homemade simmering tomato sauce.
How to Make Tomato Sauce for Pasta
My recipe for tomato sauce for pasta is simple. It starts with canned crushed tomatoes, instead of fresh tomatoes. And then the canned tomatoes develop a rich, comforting red sauce, as they are slowly simmered with olive oil, garlic and Italian herbs.
The secret to this homemade tomato sauce is low and slow. The longer you can let the sauce simmer on the stove the better. The flavor of the tomatoes will develop and the sauce will thicken, becoming a luxuriously rich Italian red sauce worthy of a restaurant.
How to Make Tomato Sauce in the Slow Cooker
If you don’t have time to watch over homemade pasta sauce simmering on the stove, this recipe can easily be adapted for the slow cooker.
When cooking the tomato sauce in the slow cooker, reduce the water to 1 3/4 cups instead of 2 1/4 cups. Less water evaporates in the slow cooker, so you won’t need as much liquid.
Cook on High for 4 hours or Low for 6-8 hours.
How to Freeze Homemade Pasta Sauce
One of the greatest things about this tomato sauce, is that it makes a ton and can be used in so many ways. I use this in so many recipes ranging from soups, pizzas, casseroles, to just a dipping sauce.
That is why I recommend making a large batch and freeze in 1-2 cup portions for later use.
To Freeze Tomato Sauce
- Prepare tomato sauce as directed in recipe.
- Allow sauce to cool to room temperature.
- Place in 1-2 cup portions in freezer safe bags or containers.
- Freeze solid for up to 5 months.
- Defrost in fridge before using homemade tomato sauce.
Notes on Homemade Spaghetti Sauce
- This is NOT a fast sauce. Because this recipe uses canned tomatoes, the longer the red sauce simmers, the better.
- I prefer crushed tomatoes for this recipe, but tomato puree or tomato sauce works as well.
- Sometimes, I like to add a 1/2 cup dry red wine to the sauce for extra flavor.
- My mom will add butter instead of olive oil to this easy tomato sauce recipe. Butter will give the sauce a more rich taste, but the olive oil will keep this Pasta Sauce dairy free.
- I sweeten this recipe with a bit of honey, which helps to balance the tomatoes acidity. You can use white or brown sugar for a vegan tomato sauce, in place of the honey.
- Homemade tomato sauce will last for 3-4 days in the fridge and for up to 5 months in freezer.
- If you don’t care for garlic, omit from sauce.
- You can also add veggies to this tomato sauce by adding in 1/2 cup pureed sweet potato, carrot or pumpkin. No one will ever know! In fact, my mom said she did this all the time to us kids as we were growing up.
Recipes that Use Homemade Tomato Sauce
- Slow Cooker Baked Ziti
- Easy 5 Ingredient Baked Rotini
- Easy Pizza Lasagna Roll Ups
- 4 Ingredient Tortellini Soup
- Pepperoni Pizza Grilled Cheese with Marinara Soup
- Instant Pot Lasagna
Homemade Pasta Sauce Recipe
Homemade Tomato Sauce
Ingredients
- 28 oz low sodium tomato sauce or puree
- 1 Tbs oregano
- 18 oz can of tomato paste
- 2 tsp basil
- 2 1/4 cups water fill the tomato paste can with water
- 1 tsp rosemary leaves
- 3 Tbs parsley
- 2 Tbs olive oil
- 2 bay leaves
- 5 cloves garlic smashed
- 2 Tbs honey
- salt and pepper to taste
Instructions
Stove Top Directions
- Simmer all ingredients on low fro 3-5 hours. Remove garlic cloves and bay leaves.
Slow Cooker Instructions
- When cooking the tomato sauce in the slow cooker, reduce the water to 1 3/4 cups instead of 2 1/4 cups. Cook on High for 4 hours or Low for 6-8 hours.
Notes
- I prefer crushed tomatoes for this recipe, but tomato puree or tomato sauce works as well.
- Feel free to add a 1/2 cup dry red wine to the sauce for extra flavor.
- My mom will add butter instead of olive oil to this easy tomato sauce recipe. Butter will give the sauce a more rich taste, but the olive oil will keep this Pasta Sauce dairy free.
- I sweeten this recipe with a bit of honey, which helps to balance the tomatoes acidity. You can use white or brown sugar for a vegan tomato sauce, in place of the honey.
- Homemade tomato sauce will last for 3-4 days in the fridge and for up to 5 months in freezer.
- If you don't care for garlic, omit from sauce.
- You can also add veggies to this tomato sauce by adding in 1/2 cup pureed sweet potato, carrot or pumpkin. No one will ever know! In fact, my mom said she did this all the time to us kids as we were growing up.
Kristen Chidsey
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Hi! Is is correct, 1 18 oz can of tomato paste? Thanks.
Hi Sandy, yes, I do use a full 18 ounces.
Hi there! Can the smashed cloves be substituted for minced garlic? (Obviously it wouldn’t be removable at the end, so I wanted to be sure before I went ahead.)
Absolutely Revan!
Instead of honey can I use vanilla skinny syrup? Would that work in balancing acidity too?
Hi! I would skip vanilla syrup as it will give the sauce too much sweet, vanilla flavor. If you are looking for no sugar added, I would omit honey altogether 🙂
Do you put a lid on the pot? Do you need to keep adding water while it is simmering for 3 to 5 hours?
I cover the pot and on a low simmer, no additional water is needed. I just stir every little bit to keep bottom for scorching.
This sauce is so delicious and easy to prepare. It’s quickly taking over canned spaghetti sauce.
WAHOO!!! That is what I LOVE to hear Lindsay!
I love that you can sneak in the extra veggies into the sauce so that the kids won’t notice. My kids are definitely gonna love this!
It is a mom of picky kid’s dream come true!
I have a ton of tomatoes from my garden so this is perfect!! Thanks, so good!
Yes, this is a great recipe to use for fresh tomatoes, just be sure to deseed and skin them first. Enjoy!
Hi Kristen
The herbs used in this recipe or they fresh or dried?
Jackie–these are dried. If you would like to use fresh, double the amount and add at the end for maximum flavor.