Description
There’s something special about a pot of tomato sauce gently simmering on the stove. This homemade version is fresh, bright, and made with real pantry ingredients—no hidden sugars or hard-to-pronounce additives. It comes together in about 30 minutes and works for pasta, pizza, veggies, or protein bowls. Once you try it, it’s hard to go back to the jar.
Ingredients
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2 tbsp extra virgin olive oil
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1 small onion, finely diced
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3 cloves garlic, minced
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1 can (28 oz) crushed tomatoes
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1 tbsp tomato paste (optional, for deeper flavor)
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1 tsp dried oregano
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½ tsp dried basil (or 1 tbsp fresh, added at end)
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Salt and black pepper, to taste
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Pinch red pepper flakes (optional)
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1 tsp balsamic vinegar or 2 tbsp finely grated carrot (optional, to balance acidity)
Instructions
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Sauté the Onion
Heat olive oil in a saucepan over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. -
Add Garlic
Stir in garlic and cook about 30 seconds, just until fragrant. Don’t let it brown. -
Add Tomatoes & Seasoning
Pour in crushed tomatoes. Stir in tomato paste (if using), oregano, basil, pepper, chili flakes, and a good pinch of salt. Mix well. -
Simmer Gently
Bring to a light bubble, then reduce heat to low. Simmer uncovered for 20–30 minutes, stirring occasionally, until slightly thickened. -
Balance the Flavor
Taste and adjust salt and pepper. If the sauce tastes sharp, add balsamic vinegar or grated carrot and simmer 5 more minutes. -
Blend (Optional)
Leave chunky, or blend with an immersion blender for a smooth sauce.
Notes
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Don’t rush the onions — softening them slowly builds natural sweetness.
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Simmer uncovered so excess water cooks off and flavor concentrates.
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Too acidic? Add grated carrot or a tiny drizzle of balsamic and keep simmering.
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Too thin? Cook 10 minutes longer or add 1 extra teaspoon tomato paste.
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Make a double batch — it freezes well for up to 3 months.