Homemade Tomato Sauce

Homemade Tomato Sauce Recipe

Over the past few years, I’ve succumb to laziness and started buying jarred tomato sauce. For me, this is a bit of a travesty because I have always been a strong believer that homemade sauce is far better than store bought. Also because my entire family is Italian, and over the years, I have developed my very own recipe for AMAZING tomato sauce.

So lately, in efforts to combat laziness, I’ve started making my own sauce again! The recipe that I developed is adapted from how my mother use to make it. The only basic difference between the two recipes is the amounts of certain ingredients. So for instance, if you prefer a less “garlicy” sauce, then just adapt it to your own preferences (ie. use less garlic). The key in this recipe is timing. If you add the ingredients in a different order or don’t cook it for as long as specified, it will result in a less superior sauce… and who wants that!?

Tomato Sauce Ingredients


1/4 cup Olive Oil

1 large or 2 small onions minced (red or yellow depending on your preference)

4 Medium to large garlic cloves minced

2 Tbs chopped Oregano (fresh is better, but use dried if that’s all you have)

2 Tbs chopped Basil (fresh is better, but use dried if that’s all you have)

{OR instead of the oregano & basil, you can use 1/4 cup of an Italian herb mix}

3 Tbs Garlic Powder

1 Tbs Freshly Ground Black Pepper

1 Tsp Salt

2 24 oz/680 gram jars Tomato puree (USA); Tomato Passata (UK)

Equal amounts as above of cold Tap Water

1 Tbs Tomato paste (USA); Tomato Puree (UK)

Homemade Tomato Sauce Recipe

1. Start out by pouring the olive oil into a large saucepan (with a lid), and then placing it on medium heat.

2. Once the oil is hot (NOT smoking), place the minced onion in the oil, and heat until fragrant.

3. then add the minced garlic, herbs, garlic powder, pepper and salt. Heat for about a minute or two, constantly stirring to avoid burning the garlic.

4. The add the tomato puree, and one jar or can full of cold tap water to the saucepan. Stir to combine all ingredients.

5. Add the tomato paste, stir to combine, and bring entire sauce mixture to a boil.

6. Once boiling, reduce to a simmer, cover with lid, and leave to cook for 2 to 3 hours (stirring every so often).

7. Consume after slightly cooled or save in a jar/tupperware in the refrigerator. If chilled in the fridge, eat within one week. You can also freeze the sauce in plastic freezer safe ziplock bags, and it can be stored in there for up to a month.

*Please be careful when handling hot sauce straight from the saucepan. I HIGHLY suggest letting the sauce and saucepan cool off the heat for about 10 minutes or more before handling.*

Final Thoughts: Seeing the recipe now all written out, it seems simple, but I can definitely understand why I got lazy about making it. It can take up to 3 and a half hours! Who has that kind of time nowadays?! Anyway, if you DO have some spare time, and want to make a really tasty tomato sauce, I highly recommend giving this one a try. Also, remember that you can play around with the amount of herbs, spices, garlic and onions because its really all about personal taste. I prefer a really garlic and herb intense sauce. If you’re the kind of person who likes to taste the natural flavors of the tomatoes, then feel free to hold back on those other ingredients a little bit. Just be sure to get the timing right, and it should come out great! Enjoy!

Best Wishes,

The Dance Grad