Description: This homemade tomato sauce recipe is easy to make, uses simple ingredients, and tastes incredible! It’s perfect for pasta, pizza, or any Italian dish that needs a rich, flavorful tomato base.
Ingredients:
- 2 tablespoons olive oil
- 4 cloves garlic, chopped or minced
- 3 to 4 cans (28-ounces each) crushed tomatoes, OR 12 to 15 fresh tomatoes, peeled and chopped
- 1 ½ teaspoons black pepper
- 4 to 6 tablespoons fresh basil, chopped, OR 1 to 2 tablespoons dried basil
- 1 tablespoon sugar, optional (to balance acidity)
- ⅓ cup grated Parmesan or Romano cheese
Preparation:
Step 1: Heat the Olive Oil: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. The heavy bottom will prevent scorching and ensure even cooking.
Step 2: Sauté the Garlic: Add the chopped or minced garlic to the heated olive oil. Sauté for 1–2 minutes, or until the garlic becomes fragrant and slightly softened. Be careful not to brown or burn the garlic, as this will make it bitter.
Step 3: Add the Tomatoes: Pour in the crushed tomatoes (or add the fresh, peeled, and chopped tomatoes). Stir well to combine the garlic and oil with the tomatoes. If using fresh tomatoes, crush them slightly with the back of a spoon as they cook to release their juices.
Step 4: Season the Sauce: Season the sauce with black pepper and add the fresh or dried basil. Stir again to distribute the seasonings evenly.
Step 5: Balance the Acidity (Optional): Taste the sauce. If it tastes too acidic (especially if using canned tomatoes), add the sugar. Start with 1 tablespoon and adjust to your preference. Sugar helps to balance the natural acidity of the tomatoes.
Step 6: Simmer the Sauce: Lower the heat to low, so the sauce is gently simmering. Leave the pot uncovered. Simmer for 25–35 minutes, stirring occasionally to prevent sticking and scorching. Simmering uncovered allows excess moisture to evaporate, thickening the sauce and concentrating the flavors.
Step 7: Add the Cheese: Once the sauce has thickened to your liking, stir in the grated Parmesan or Romano cheese. Allow the cheese to melt into the sauce, stirring until it is fully incorporated. The cheese adds a creamy richness and salty depth to the sauce.
Step 8: Taste and Adjust: Taste the sauce one last time and adjust the seasoning as needed. You may want to add more black pepper, basil, or a pinch of salt to enhance the flavors.
Why You’ll Love This Recipe:
This homemade tomato sauce is a game-changer! Once you taste the difference between store-bought and homemade, you’ll never go back. It’s incredibly versatile, easy to customize, and uses simple, fresh ingredients. Plus, making your own sauce is a great way to control the ingredients and avoid unwanted additives or preservatives.
Serving Suggestions:
- Pasta: The most classic pairing! Serve over your favorite pasta shape (spaghetti, penne, rigatoni) with a sprinkle of Parmesan cheese.
- Pizza: Use as the base for your homemade pizza.
- Italian Dishes: Use it in lasagna, baked ziti, eggplant parmesan, or chicken parmesan.
- Dipping Sauce: Serve warm with garlic bread, breadsticks, or mozzarella sticks.
- Meatballs: Simmer meatballs in the tomato sauce for a comforting and flavorful dish.
Tips:
- Tomato Quality: The quality of your tomatoes will significantly impact the flavor of the sauce. Use high-quality canned crushed tomatoes or fresh, ripe tomatoes for the best results.
- Fresh Herbs: Fresh basil adds a bright, aromatic flavor. If you don’t have fresh basil, dried basil works well.
- Garlic: Don’t burn the garlic! Burnt garlic will make the sauce bitter.
- Simmering Time: The longer you simmer the sauce, the more the flavors will meld together. If you have time, simmer for longer than 35 minutes for an even richer flavor.
- Storage: Allow the sauce to cool completely before storing it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Nutrition Information (per serving, estimated): (Note: Nutritional information can vary based on specific ingredients and serving size.)
- Calories: 150-200
- Protein: 3-5g
- Sodium: 300-400mg
DRINK Rating:
Pair with a medium-bodied red wine such as Chianti or Sangiovese to complement the acidity and richness of the tomato sauce. For a non-alcoholic option, try sparkling water with a squeeze of lemon or a chilled Italian soda.
Conclusion:
Making homemade tomato sauce is a simple and rewarding culinary experience. With just a few basic ingredients and a little bit of time, you can create a flavorful sauce that elevates any dish. So, ditch the store-bought stuff and give this recipe a try – you won’t be disappointed!
Q&A:
Q1: Can I use different herbs in this recipe?
A: Absolutely! While basil is classic, feel free to experiment with other herbs like oregano, thyme, or rosemary. Add them during the simmering process to allow their flavors to infuse the sauce.
Q2: Can I make this sauce in a slow cooker?
A: Yes, you can! Sauté the garlic in a pan first, then transfer all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q3: Can I add vegetables to this sauce?
A: Definitely! Sauté onions, carrots, or celery with the garlic for added flavor and nutrients. You can also add roasted vegetables like bell peppers or eggplant to the sauce after it has simmered.
Q4: How do I fix a tomato sauce that is too acidic?
A: If your sauce tastes too acidic, add a pinch of sugar or a small amount of baking soda. Start with a small amount and taste as you go until the acidity is balanced.
Q5: Can I make this recipe vegan?
A: Yes! Simply omit the Parmesan or Romano cheese. You can add a tablespoon of nutritional yeast for a cheesy flavor, if desired.
