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Why Make Homemade Tomato Sauce?

Freshness Like Never Before

Store-bought sauces can’t hold a candle to the bright, vibrant flavours of homemade sauce. By using fresh tomatoes, you control every ingredient, ensuring a sauce that’s free of additives and preservatives.

Roasting = Flavour Explosion

Store-bought sauces can’t hold a candle to the bright, vibrant flavours of homemade sauce. By using fresh tomatoes, you control every ingredient, ensuring a sauce that’s free of additives and preservatives.

Versatility in a Jar

This sauce is the ultimate multitasker. Use it for pasta, lasagna, pizza, shakshuka, or even as a dipping sauce. With just a tweak here and there, it transforms into whatever you need.

Making this Homemade Tomato Sauce is so simple that once you try it, you’ll wonder why you ever bought the jarred stuff! Whether you’re new to cooking or looking for a quick win in the kitchen, this method will have you whipping up delicious sauce with minimal effort. Here’s what makes this recipe a breeze:
  • No Fancy Equipment Needed: You don’t need a high-end blender or fancy kitchen tools. A simple saucepan, a baking tray, and a hand blender (or even a fork) will do the trick.
  • Minimal Ingredients: At its core, all you need are tomatoes, olive oil, garlic, salt, and pepper. Everything else is optional, so you can make it with pantry staples.
  • Quick to Make: While roasted tomato sauce takes a bit longer for that rich flavour, you can make a simpler stovetop version in under 30 minutes. Perfect for weeknights!
Pro Tip: If you’re short on time, skip the roasting step and go straight to the stovetop. Dice your tomatoes, sauté them with garlic and olive oil, and let them simmer until they break down. Add a splash of water or stock if needed to prevent sticking. It’s as easy as it gets!
If you’re diving into making Homemade Tomato Sauce, there are a few tricks to ensure your sauce turns out perfect every time. Follow these tips, and your tomato sauce will rival even the fanciest Italian restaurants:

1. Pick the Right Tomatoes

Not all tomatoes are created equal. For a truly rich sauce, opt for Roma or San Marzano tomatoes. These varieties have fewer seeds and a more robust flavour, perfect for a thick, luscious sauce.

2. Don’t Skimp on Olive Oil

Quality olive oil is a game-changer here. Go for extra virgin olive oil with a fruity, peppery note to complement the tomatoes.

3. Roast to Perfection

Make sure your tomatoes are cut in half and placed cut-side up on the tray. Sprinkle them generously with salt, pepper, and a touch of sugar to enhance their natural sweetness. Garlic cloves and fresh basil leaves roasted alongside add an extra layer of deliciousness.

4. Blend for the Texture You Love

For a silky smooth sauce, blitz the roasted tomatoes in a blender. Prefer a rustic texture? A quick mash with a fork or potato masher will do the trick.

5. Add a Secret Ingredient

A splash of balsamic vinegar or a pinch of chilli flakes can elevate your sauce. It’s all about making it your own!

Everyone needs a go-to Tomato Pasta Sauce Recipe for those busy weeknights when dinner needs to be on the table, stat. This sauce strikes the perfect balance between speed, flavour, and versatility.
Here’s why this recipe works so well:

Simple Ingredients, Big Flavour

  • Start by sautéing garlic and onion in olive oil until fragrant.
  • Add your fresh or canned tomatoes, a pinch of salt, a dash of sugar (to balance acidity), and some dried oregano or basil.
  • Simmer for about 15 minutes, and that’s it – dinner is practically done.

Customisation is Key

This base recipe is like a blank canvas. Here’s how you can tailor it to suit your taste:

  • Add Veggies: Stir in diced zucchini, capsicum, or mushrooms for extra nutrients.
  • Make it Creamy: Add a splash of cream or a dollop of mascarpone for a velvety texture.
  • Herb It Up: Toss in fresh basil, parsley, or thyme at the end for a fragrant finish.
  • Heat Things Up: A pinch of chilli flakes or a splash of hot sauce adds a kick of spice.
Pro Tip: Double the recipe and freeze half for later. That way, you’ll always have pasta sauce ready to go on busy nights.
Here are a few advanced tips if you want to take your sauce to the next level:
  • Caramelised Onion Base: Replace raw onion with caramelised onion for a deeper, sweeter flavour profile.
  • Wine Wonders: Deglaze your pan with a splash of red wine before adding your tomatoes for a sophisticated twist. White wine works too if you prefer a lighter touch.
  • Cheese Rind Secret: Toss in a Parmesan cheese rind while your sauce simmers. It adds a savoury, umami-rich depth that’s out of this world.
Pro Tip: Keep a small jar of tomato paste on hand. If your sauce feels too thin or lacks intensity, a tablespoon of tomato paste can fix it in a flash.
One of the best things about this sauce is how well it stores. Make a big batch and save yourself some time later. Here’s how:
  • Refrigerate: Keep your sauce in an airtight container in the fridge for up to 5 days.
  • Freeze: Pour the sauce into freezer-safe containers or silicone trays for individual portions. It’ll stay fresh for up to 3 months. Pro tip: Lay a sheet of cling wrap over the surface to prevent freezer burn.
  • Preserve: If you’re into canning, this sauce is a great candidate. Sterilise your jars, follow proper canning procedures, and enjoy your sauce all year round.
This sauce is so versatile, the only limit is your imagination. Here are some ideas to get you started:

1. Classic Spaghetti Marinara

Toss the sauce with freshly cooked spaghetti, a drizzle of olive oil, and a sprinkling of Parmesan. Simple and divine.

2. Rustic Pizza Base

Spread it on your pizza dough and top with mozzarella, fresh basil, and your favourite toppings.

3. Shakshuka

Simmer the sauce with onions and spices, then poach a few eggs in it. Serve with crusty bread for dipping.

4. Soup Starter

Add chicken stock and veggies to turn your sauce into a comforting tomato soup.

5. Lasagna Layers

Use it as a layer in your homemade lasagna for a rich, authentic flavour.

Other Recipes to Try

Love this Homemade Tomato Sauce? Try these equally versatile and delicious recipes:

Invite to Share

If you make this Homemade Tomato Sauce, I’d love to see your creations! Snap a pic and share it with me on Instagram @steph_cooks_stuff. Your creativity always inspires me, and I might even feature your dish on my page.
Whether you’re a seasoned cook or a beginner in the kitchen, this Homemade Tomato Sauce will be your go-to recipe. With just a little effort and some quality ingredients, you’ll create a sauce that rivals anything you can buy at the shops. Give it a go and taste the difference – your pasta (and taste buds) will thank you!
Homemade Tomato Sauce
Steph de Sousa

Homemade Tomato Sauce

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This easy homemade tomato sauce will make you forget jarred options! Roasting the tomatoes enhances the natural sweetness and caramelized flavors, creating a deliciously garlicky sauce perfect for pasta, pizza, and more.
Print Recipe
prep time Prep Time 5 minutes
setting time Setting Time
 40 minutes
Servings: 4
Course: Recipes
Cuisine: Australian
Calories: 91
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 1.5 kgs Vine Ripened Tomatoes
  • 1 kg Truss Tomatoes
  • 2 Garlic bulbs
  • 2 Lemons
  • 2 Purple onions
  • Olive oil
  • Salt and pepper

Equipment

Method
 

  1. Cut the lemons, purple onions, and garlic bulbs in half, and place the tomatoes in a tray.
  2. Roasting these ruby beauties at 180C for 40 minutes brought out their inner sweetness, making them a star of this sauce.
  3. A quick spin in the blender and voila - a luscious, ready-to-use sauce!

Nutrition

Calories: 91kcalCarbohydrates: 22gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 18mgPotassium: 857mgFiber: 6gSugar: 11gVitamin A: 2480IUVitamin C: 73mgCalcium: 56mgIron: 1mg

Video

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Frequently Asked Questions

Can I use canned tomatoes instead of fresh ones?
Absolutely! If fresh tomatoes aren’t in season, use whole peeled canned tomatoes. Roasting them will still enhance the flavour.
If your sauce is too thin, let it simmer on the stovetop for 10–15 minutes until it reduces to your desired consistency.
Peeling tomatoes is optional, but it’s highly recommended if you want a smooth, silky sauce. Tomato skins can sometimes be tough and a bit bitter, which may affect the texture and flavour of your sauce. If you prefer a rustic, chunky sauce, feel free to leave the skins on. To peel tomatoes easily, blanch them in boiling water for 30 seconds, then transfer them to an ice bath – the skins will slip right off!
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