I created a rich, aromatic tomato sauce by slowly simmering crushed tomatoes with garlic, basil, and cheese—yielding a flavorful and versatile sauce perfect for pastas, pizzas, dips, and more. How To Make Homemade Tomato Sauce

Why You’ll Love This Recipe

I love how this sauce combines fresh and pantry ingredients for outstanding results. The long simmer brings out that homemade depth, and I appreciate how easy it is to batch-cook and store for later—making weeknight dinners feel effortless.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
4 cloves garlic, chopped or minced
3–4 (28‑ounce) cans crushed tomatoes, or 12–15 fresh tomatoes
1½ teaspoons black pepper
4–6 tablespoons fresh basil leaves, or 1–2 tablespoons dried basil
1 tablespoon sugar (optional)
⅓ cup grated Parmesan or Romano cheese

directions

I heat the olive oil in a 5‑quart (or larger) pot over medium heat.
I add the garlic and sauté for 1–2 minutes, careful not to let it brown.
I stir in the tomatoes, black pepper, basil, and sugar, then bring the mixture to a gentle boil.
I reduce heat to low, simmering for 2–3 hours—leaving the pot uncovered for the first half and covered for the second—stirring regularly.
I stir in the cheese and continue simmering for another 5 minutes.
Once ready, I adjust seasoning to taste and use immediately or let cool for storage.

Servings and timing

Yields: 4 servings
Prep time: 5 minutes
Cook time: 3 hours
Total time: 3 hours 5 minutes

Variations

Spicy: I add red pepper flakes for heat.
Meaty: I brown ground beef or Italian sausage separately and stir it in at the end.
Flavor boost: I swap sugar for grated carrot to sweeten naturally, or add a splash of red wine or broth.
Fresh tomato version: I blanch, peel, and blend Roma or San Marzano tomatoes if they’re in season.

storage/reheating

Storage

Refrigerator: I cool the sauce, then store it in an airtight container for up to 4–5 days.
Freezer: I portion it into freezer-safe bags or containers, label with date, and freeze for up to 6 months.
Canning: For longer storage, I fill clean mason jars, sanitize the tops, then process in a hot-water bath for 40 minutes; the sealed jars last up to a year.

Reheating

I heat it gently on the stove until hot, stirring occasionally. I may add a splash of water or broth if it has thickened too much during storage.

FAQs

What if I’m using fresh tomatoes instead of canned?

I blanch the tomatoes in boiling water for about 1 minute, plunge them into ice water, peel off the skins, then chop or blend before adding to the sauce.

Can I freeze this sauce?

Yes—I freeze it in labeled containers for up to 6 months. It defrosts and reheats beautifully.

What’s the difference between tomato sauce and marinara?

In my experience, marinara is chunkier and cooks quickly, while this tomato sauce uses pureed tomatoes and simmers low and slow to deepen the flavor.

How do I thicken the sauce if it’s too thin?

I let it simmer uncovered longer so excess liquid reduces. Alternatively, stirring in a bit of tomato paste or cheese helps thicken it without altering the flavor.

Can I add meat or veggies to this sauce?

Absolutely—I sauté onions, carrots, celery, or browned ground meat separately and fold them into the sauce toward the end for extra heartiness.

Conclusion

I find this homemade tomato sauce recipe rewarding and endlessly adaptable. It combines simple ingredients into something far richer than store-bought alternatives—and with just a few extra minutes of prep, I end up with a flavorful base that elevates countless meals. Batch cooking and storing it makes mealtime stress-free, while the homemade freshness never fails to impress. Try it once, and it might just become your go-to sauce too.