Nothing compares to Homemade Tomato Sauce! This recipe for homemade spaghetti sauce has been passed down through generations. It is rich, flavorful, and simple to make!
Use this tomato sauce for any recipe that calls for pasta or spaghetti sauce. It is perfect in Instant Pot Spaghetti, Baked Rotini, and Homemade Lasagna.
I have a love affair with pasta. And a special place in my heart for Italian Red Sauce.
My family’s recipe for red pasta sauce has been passed from generation to generation. 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.
Keys to the Best Homemade Tomato Sauce
- Simple is best. My recipe for tomato sauce for pasta is simple and tomato sauce should not be complicated. It is made with minimal spices, a bit of sweetness, and a bit of fat and canned tomatoes. It is easy to make this sauce using pantry staples.
- Cook 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.
Instructions
You can either prepare this spaghetti sauce on the stove and simmer for hours on low OR you can use my favorite method–cooking in the slow cooker. This method is hands-off and perfect if you are away from home all day.
Whether on the stove or in the slow cooker, this recipe is simply prepared by mixing together all the ingredients and cooking on low.
Once simmered, remove the dried bay leaves and serve as desired.
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 sauce as directed in the recipe and then allow it 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 the 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 of 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 tomato acidity. You can use white or brown sugar in place of the honey if desired.
- Homemade tomato sauce will last for 3-4 days in the fridge and for up to 5 months in the freezer.
- If you don’t care for garlic, omit from the 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 Ziti
- 4 Ingredient Tortellini Soup
- Pepperoni Pizza Grilled Cheese
- Instant Pot Lasagna
- Baked Ravioli Lasagna
Homemade Tomato Sauce
Ingredients
- 28 oz crushed tomatoes
- 18 oz can of tomato paste
- 2 1/4 cups water
- 1 tablespoon oregano
- 2 teaspoons basil
- 1 teaspoon rosemary leaves
- 3 tablespoons parsley
- 2 tablespoons olive oil
- 2 bay leaves
- 5 cloves garlic smashed
- 2 tablespoons honey
- salt and pepper to taste
Instructions
Stove Top Directions
- Simmer all ingredients on low for 3-5 hours. Remove garlic cloves and bay leaves and serve as desired.
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. Remove the garlic and bay leaves and use as desired.
Notes
- I prefer crushed tomatoes for this recipe, but tomato puree or tomato sauce works as well.
- Add in up to 1/2 cup dry red wine to the sauce for extra flavor. (Such as merlot, cabernet, Pinot Grigio)
- Feel free to use butter in place of olive oil.
- You can use white or brown sugar in place of the honey.
- Homemade tomato sauce will last for 3-4 days in the fridge and for up to 5 months in the freezer.
- If you don't care for garlic, omit from the 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.
- Freezing: Prepare tomato sauce as directed in the recipe and then allow 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 the fridge before using homemade tomato sauce.
Nutrition
It says you prefer crushed tomatoes but then the ingredients list has sauce/puree/paste?! I don’t understand? How much crushed tomatoes do you use and do you still need the sauce/puree/paste? Thanks!
Hi Becky, crushed tomatoes are interchangeable for tomato sauce or puree. Tomato paste is used, but that is not to be substituted. I will clear it up in the recipe card now for others.