Simple Tomato Sauce Recipe (With Video)

Yield:

Makes 2 1/2 cups

A simple tomato sauce is the foundation for so many dishes, from the obvious (pasta, pizza, and meatballs) to the less obvious (including chicken and fish). And homemade tomato sauce is so easy to make that there really isn't a need to rely on store-bought jars.

All you need for our basic recipe is 20 minutes and a can of whole peeled tomatoes (we always keep these cans in the pantry so we can whip up this sauce on the fly). You'll also need some other kitchen staples, including garlic, olive oil, and red pepper flakes. The only ingredient to shop for is fresh oregano.

Use canned whole peeled tomatoes for this recipe. Diced or crushed tomatoes may contain tomato paste and preservatives.

Ideas for Using Simple Tomato Sauce

This basic sauce is great as is on pasta, with or without parmesan cheese. But there are a few creative ways to upgrade pasta and sauce—or you can use on entirely different dishes.

Ways to Upgrade Tomato Sauce With Pasta

Stir in drained canned tuna right before serving
Toss with cooked, sliced Italian sweet or hot sausage
Stir in a handful of olives
Use in your favorite baked pasta
Replace the oregano with fresh basil for a subtly different sauce

Other Ways to Use Tomato Sauce

With meatballs (in a hero or on spaghetti)
On pizza
As a dipping sauce for mozzarella sticks
As a sauce for chicken cutlets or breasts
On top of cod or other white fish

Directions

Cook garlic:

In a medium saucepan, heat olive oil over medium-high. Add garlic; cook until fragrant, about 1 minute.
Add tomatoes:

Add red-pepper flakes (optional) and tomatoes, breaking them up as you go. Season with salt and pepper.
Simmer sauce:

Bring to a boil, then reduce to a rapid simmer. Cook, stirring often, until sauce thickens, about 15 minutes. Stir in oregano leaves.

Storing

If you aren't using all the sauce straight away, cool it completely and transfer to an airtight container. (Note: tomato sauce can stain plastic containers.) Store in the refrigerator for up to four days or freeze for up to one month.

Thaw the sauce in the refrigerator overnight or thaw gently on the stovetop over medium low heat, stirring occasionally.

Frequently Asked Questions

Is marinara the same as tomato sauce?

There are many types of tomato sauce and cooks don't always agree on what makes marinara different from regular tomato. A classically trained chef considers tomato sauce to be made with butter and stock and cooked slowly—which is quite different from our quick-cooking simple tomato sauce.

Marinara sauce often contains more flavorings than a simple tomato sauce (but is fresher tasting and has a thinner consistency than a classic tomato iteration). Marinara often has garlic and onion, and may include tomato paste. It's also called red sauce, spaghetti sauce, or Sunday gravy.

Should I peel tomatoes before making sauce?

If you are using canned tomatoes, like our simple tomato sauce recipe does, you do not need to peel the tomatoes; store-bought canned tomatoes are already peeled. If you are using fresh tomatoes for sauce, you should blanch and peel them, since the skins have a bitter taste and will be lumpy in the sauce.