This all-purpose tomato sauce recipe is perfect for pasta, on pizza, or as a base for other sauces and stews. Why spend money on store brands when you can throw this together using pantry staple ingredients?
Free time is in short supply these days. It always seems like there’s so much to do and little to no spare time for any of us. “I don’t have enough time for that,” is what most people says when they see my recipes.
I get it. Not everyone enjoys spending time in the kitchen like I do, and even if they want to, life gets in the way. Why make a tomato sauce from scratch when you can buy a perfectly good one from the store? Trust me, I understand.
I wish everyone had more time to stop, take a breath, and do little things like create from scratch. Not necessarily cook, just whatever brings joys.
So many people I talk to these days sound tired, drained, and uninspired. I often fall into this category as well. When did everything get so hectic? Is this why every year seems to go by faster?
Is this why 40 seems to be closing in on me at a freakishly quick rate?
Making tomato sauce from scratch isn’t going to keep me from aging, but any moment that forces me to slow down for a moment and simply… be… I’m going to take it.
This is what I call a kitchen staple recipe. It’s a good all-purpose sauce to use with pasta, on pizza, or as a base for other more elaborate sauces. There’s nothing fancy about it.
You can use dates instead of the sugar if you prefer to avoid processed sweeteners; they cook down nothing.
Looking for more sauce recipes?
Be sure to check out my teriyaki sauce, chocolate sauce, and sweet & tangy barbecue sauce. You might also enjoy this homemade cocktail sauce recipe from Leite’s Culinaria!
All-Purpose Tomato Sauce
Ingredients
- 1-2 tablespoons extra virgin olive oil
- 4 cups yellow onion, finely chopped (approximately 2 small)
- 4-5 medium garlic cloves, minced
- 2 teaspoons granulated sugar (see notes)
- 1/4 cup tomato paste
- 2 (28-ounce) cans crushed tomatoes (do not drain)
- 3 tablespoons chopped fresh oregano (1 tablespoon dried oregano may be substituted)
- 1 1/2 tablespoons kosher salt, plus more to taste
- 1 1/2 teaspoon ground black pepper, plus more to taste
- Optional: 1/8 teaspoon crushed red pepper
Instructions
- In a large Dutch oven or saucepan, warm the olive oil over medium-low heat (use just enough to coat the bottom of the pan). Add the onions, garlic and sugar, along with a pinch of salt. Cook for 3-5 minutes until translucent, stirring periodically, then add the tomato paste. Cook for another 2-3 minutes, stirring frequently, then add the strained tomatoes and oregano.
- Stir, then cover and simmer on low/medium-low for at least 45 minutes or up to 1 1/2 hours. The longer the sauce cooks, the better the flavor of the sauce will be.
- Remove from the heat, and add the oregano, salt, pepper and crushed red pepper if using. Taste and add additional seasoning if needed. If you want a smoother consistency, you can puree the sauce in a blender.
- Store in an airtight container in the refrigerator for up to 4 days. You can also freeze the sauce for 3-4 months.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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all about this all-purpose tomato sauce action. you’ve also sold me on the fact that it’s too darn easy to make it from scratch!
I must admit – I hardly ever make tomato sauce from scratch. But sometimes when I’m feeling the itch to cook, it feels really good to hang out over a pot of tomato sauce on the stove. Thanks for sharing!
I really love that you used dates in this sauce. That is such a good idea. And I agree, slowing down and doing something that brings you joy is so necessary! xo
When I have the time, cooking from scratch is such a huge stress reliever for me. I hope to do so this weekend. I love really good home-made sauce like this one!
Beautiful versatile sauce! I love the substitution of dates for sugar.
So easy and much tastier!
Love how simple this is, but how much flavor there is! So good!
It’s so good to have a sauce like this around.
Can fresh tomatoes be substituted for the can tomatoes?
I’m sure it’s possible, but it’s not an even swap. It would involve blanching and peeling the tomatoes along with a few other steps. I’d either seek out a recipe that already uses fresh tomatoes or follow my recipe as written :)
It sounds simple enough. Thank you for the reply and for sharing this recipe!