Homemade Tomato Sauce
Homemade tomato sauce is one of the most useful things to be able to make without a recipe, and this one is as simple as it gets. Softened onion and garlic go into tinned chopped tomatoes with a little oregano, and the sauce simmers for 15 minutes to thicken. It takes 35 minutes, makes about 750g and is enough for 300–400g of dried pasta, a pizza base or a pan of meatballs.
- Total
- 35 min
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Per serving
- 115kcal
Getting the texture of homemade tomato sauce right
The base of a good tomato sauce is patience with the onion. Cooking it slowly until it is sweet and soft gives the sauce body and cuts the acidity without much sugar. After that it is all about reduction: a 15-minute uncovered simmer drives off the water in the tin and concentrates the flavour.
Use good tinned tomatoes, as they make the biggest difference to the final taste. Chopped tomatoes keep some texture. For a smooth, restaurant-style sauce, blend it at the end.
The method for homemade tomato sauce
Tap a time to start a timer.
- Soften the onion Heat the oil in a large saucepan over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent but not browned.
- Add the garlic Stir in the garlic and cook for , until fragrant. Do not let it colour, or it will taste bitter.
- Add the tomatoes Tip in the chopped tomatoes, oregano, sugar, salt and pepper. Stir well and bring to a gentle simmer, which takes about .
- Simmer Turn the heat down to low and cook, uncovered, for , stirring occasionally, until the sauce has thickened and darkened and a spoon leaves a trail across the base of the pan.
- Finish Tear in the basil and taste. Add a little more salt, pepper or a pinch of sugar if you need to. For a smooth sauce, blitz with a stick blender.
What to do with it
Toss it through spaghetti or penne, as in pasta with tomato sauce, or spoon it over gnocchi with tomato sauce. It also works layered in a vegetable lasagne. To add a little heat, stir in a pinch of chilli flakes with the garlic.
Common problems and fixes for Homemade Tomato Sauce
- The sauce tastes sharp or acidic.
- Tinned tomatoes vary in acidity. Simmer for a few minutes longer, then add another pinch of sugar, tasting as you go.
- The sauce is too thin and watery.
- Simmer uncovered over a low heat for another 5–10 minutes. A splash of the pasta cooking water also helps it cling to the pasta.
- The sauce tastes flat.
- Add salt a little at a time and taste, or stir in a teaspoon of balsamic vinegar or a spoonful of tomato purée with the onion.
Frequently asked questions about Homemade Tomato Sauce
Can I use fresh tomatoes?
Yes. Use 1kg ripe tomatoes. Cut a cross in the base of each, cover with boiling water for 1 minute, then peel and chop. Simmer for 30–35 minutes rather than 15 to cook off the extra liquid.
How do I make it thicker?
Simmer it uncovered for longer, stirring every few minutes so it does not catch on the base, or stir in a spoonful of tomato purée.
How long does it keep, and can I freeze it?
Cool it fully, then keep it in a covered container in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw it in the fridge and reheat until steaming hot.
What can I use instead of fresh basil?
Use 1 tsp dried basil, added with the tomatoes, or finish with a little chopped fresh parsley.
How did you like the recipe?
4.9 / 5 · 36 ratings
