Easy Homemade Tomato Pasta Sauce – 35-Minute

There’s nothing quite like the aroma of simmering tomato sauce filling your kitchen. This homemade Tomato Pasta Sauce is incredibly easy to make and delivers a deep, rich flavor that you just can't get from a jar. It's perfect for a quick weeknight dinner or a slow Sunday meal.

Using high-quality canned tomatoes, a splash of olive oil, and a few fresh aromatics, this sauce comes together in about 35 minutes. It's naturally vegan, gluten-free, and packed with umami. Toss it with spaghetti, use it on pizza, or spoon it over meatballs—it's endlessly versatile.

About the Ingredients

3 tablespoons (45ml) extra-virgin olive oil

Use good quality olive oil for the best flavor. You can substitute with avocado oil for a neutral taste.

1 medium yellow onion, finely chopped (about 1 cup / 150g)

Yellow onions are sweet and mellow. If you only have red or white, they'll work too.

4 cloves garlic, minced

Fresh garlic is a must. If using pre-minced, use 2 teaspoons.

2 (28-ounce / 794g) cans whole San Marzano tomatoes, preferably with basil

San Marzano tomatoes are sweeter and less acidic. Substitute with any good-quality whole peeled tomatoes, such as Cento or Mutti.

1 teaspoon dried oregano

Adds earthy, herbaceous notes. You can use 1 tablespoon fresh oregano if you have it.

1/2 teaspoon salt, plus more to taste

Kosher salt is best. Adjust to your preference.

1/4 teaspoon black pepper, freshly ground

Freshly ground gives more aroma.

1 teaspoon granulated sugar

Balances acidity. You can omit if your tomatoes are sweet, or use a pinch of baking soda instead.

2 tablespoons (30ml) balsamic vinegar

Adds depth and a slight tang. Red wine vinegar works as a substitute.

1/4 cup (10g) fresh basil leaves, chopped

Fresh basil is key. If using dried, add 1 teaspoon at the beginning.

Tips & Tricks

• Use whole peeled tomatoes and crush them by hand for a rustic texture; they taste fresher than diced.
• Don't skip the sugar and vinegar—they balance the acidity and enhance the tomato flavor.
• Simmer uncovered to allow the sauce to thicken; stir occasionally to prevent sticking.

Step-by-Step Instructions

1. Sauté aromatics

Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, until it smells nutty.

2. Add tomatoes

Pour in the canned tomatoes with their juices. Crush them with a wooden spoon or your hands. Stir in oregano, salt, pepper, and sugar. Bring to a simmer.

3. Simmer the sauce

Reduce heat to low (250°F / 120°C) and let it bubble gently. Cook uncovered for 25–30 minutes, stirring every few minutes, until the sauce has thickened and the liquid has reduced slightly. Taste for seasoning.

4. Finish with vinegar

Stir in balsamic vinegar and fresh basil. Cook for another 2 minutes to let the flavors meld. Taste and adjust salt and pepper.

5. Blend if desired

For a smooth sauce, use an immersion blender directly in the pot. For a chunky sauce, leave as is.

6. Serve or store

Serve immediately over your favorite pasta, or let cool and store in the refrigerator or freezer.

Delicious Variations

Spicy Arrabbiata

Add 1/2 teaspoon red pepper flakes with the garlic for a kick.

Meaty Bolognese

Brown 1 lb (450g) ground beef or Italian sausage before adding onions.

Creamy Vodka Sauce

Stir in 1/4 cup (60ml) heavy cream and 2 tablespoons (30ml) vodka at the end.

How to Store Tomato Pasta Sauce

Frequently Asked Questions

I hope you enjoy this homemade tomato sauce as much as we do. If you try it, let me know in the comments below—I'd love to hear how you used it! And don't forget to share it with a friend who loves pasta.

Tomato Pasta Sauce

Tomato Pasta Sauce made from scratch with San Marzano tomatoes, garlic, and fresh basil. Ready in 35 minutes, this rich, versatile sauce beats any jarred version.

★★★★½ 4.8 (127 ratings)

10 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 3 tablespoons (45ml) extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 cup / 150g)
• 4 cloves garlic, minced
• 2 (28-ounce / 794g) cans whole San Marzano tomatoes, preferably with basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, freshly ground
• 1 teaspoon granulated sugar
• 2 tablespoons (30ml) balsamic vinegar
• 1/4 cup (10g) fresh basil leaves, chopped

📋 Instructions

1. 1Sauté aromatics — Heat olive oil in a large pot over medium heat (350°F / 175°C). Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds, until it smells nutty.
2. 2Add tomatoes — Pour in the canned tomatoes with their juices. Crush them with a wooden spoon or your hands. Stir in oregano, salt, pepper, and sugar. Bring to a simmer.
3. 3Simmer the sauce — Reduce heat to low (250°F / 120°C) and let it bubble gently. Cook uncovered for 25–30 minutes, stirring every few minutes, until the sauce has thickened and the liquid has reduced slightly. Taste for seasoning.
4. 4Finish with vinegar — Stir in balsamic vinegar and fresh basil. Cook for another 2 minutes to let the flavors meld. Taste and adjust salt and pepper.
5. 5Blend if desired — For a smooth sauce, use an immersion blender directly in the pot. For a chunky sauce, leave as is.
6. 6Serve or store — Serve immediately over your favorite pasta, or let cool and store in the refrigerator or freezer.

👨‍🍳 Chef's Note: For the best flavor, use high-quality canned tomatoes and don't rush the simmering time. The sauce will deepen in flavor as it cooks.

Servings: 6

Cuisine: Italian

Course: Sauce

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat