Homemade Pasta Sauce Recipe: Slow-Simmered Tomato Sauce From Scratch

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Homemade pasta sauce needs surprisingly little: canned tomatoes, olive oil, garlic, onion, and time. This recipe produces about six cups of rich, balanced red sauce in 90 minutes, mostly unattended. It has enough body to coat spaghetti and enough flavor to stand in for any jarred sauce, and it freezes well for later meals.

The Foundation: Tomatoes

Whole peeled canned tomatoes, particularly plum varieties such as San Marzano style, give the most dependable results. Crush them by hand for a rustic sauce with irregular pieces, or run them through a blender for a smoother finish. Avoid tomatoes packed with added puree or heavy seasonings because they limit your control over the final taste.

Ingredients

• 1/4 cup (60 ml) extra-virgin olive oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 1 small carrot, finely grated
• 5 cloves garlic, thinly sliced
• 3 tablespoons tomato paste
• 1/2 cup (120 ml) dry red wine, optional
• 2 cans (28 ounces each) whole peeled tomatoes
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon sugar, if needed
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup fresh basil leaves, torn
• 1 tablespoon butter, optional, for a rounder finish

Instructions

1. Pour the tomatoes into a large bowl. Crush each tomato with clean hands, squeezing until no large whole pieces remain. Remove any hard stem ends. Reserve the juices in the bowl.
2. Warm the olive oil in a wide, heavy pot over medium heat. Add the onion and carrot with a pinch of salt. Cook, stirring often, for 8 to 10 minutes, until soft and golden.
3. Add the garlic and pepper flakes and cook 1 minute, until fragrant but not browned.
4. Add the tomato paste. Stir and cook for 2 to 3 minutes until it turns a deeper red.
5. Pour in the wine, if using, scraping up any browned bits from the bottom. Simmer 3 minutes until nearly evaporated.
6. Add the crushed tomatoes with juices, oregano, bay leaves, salt, and pepper. Stir well and bring to a gentle boil.
7. Reduce the heat to low so the sauce bubbles lazily. Simmer uncovered for 60 to 75 minutes, stirring every 10 to 15 minutes, until thickened and the oil begins to separate along the edges.
8. Remove the bay leaves. Stir in the basil and butter. Taste and add sugar only if the sauce tastes sharp. Adjust salt as needed.
9. For a smoother texture, blend briefly with an immersion blender. For a chunkier sauce, leave as is.

How to Use It

For each pound (450 g) of dry pasta, plan on about 2 cups of sauce. Cook the pasta 1 minute short of the package time in well-salted water, reserve 1/2 cup of the cooking water, and drain. Toss the pasta in the sauce over medium heat for 1 to 2 minutes, adding splashes of cooking water until the sauce clings. Finishing the pasta in the sauce makes a noticeable difference in how the two combine.

Tips

• Do not rush the simmer. Time reduces water and concentrates flavor. A fast boil will splatter and scorch the bottom.
• Use a wide pot. More surface area speeds evaporation, so the sauce thickens sooner.
• Cook the aromatics gently. Browned garlic tastes bitter. Keep the heat at medium and add garlic after the onion is soft.
• Salt in stages. Season the onions, then adjust again at the end. Reduced sauce tastes saltier than it did at the start.
• Balance with fat, not just sugar. Olive oil or a little butter softens acidity better than extra sugar.
• Use a splatter screen. A mesh cover keeps the stovetop clean without trapping steam.

Sauce Variations

Storage, Freezing, and Reheating

Cool the sauce completely, then keep in airtight containers in the refrigerator for up to five days. For longer storage, freeze in 1- or 2-cup portions in freezer bags laid flat; they stack neatly and thaw quickly. Frozen sauce keeps its quality for about three months.

Thaw overnight in the refrigerator or drop a frozen block in a saucepan with 2 tablespoons water over low heat. Reheat until steaming throughout, stirring occasionally. Add a splash of water if the sauce looks too thick. Note that this recipe is not intended for shelf-stable home canning, which requires tested recipes and proper acidification; refrigeration and freezing are the safe methods here.

FAQ

How long should homemade pasta sauce simmer?

Aim for 60 to 90 minutes. A 45-minute sauce is acceptable but tastes brighter and thinner. Longer simmering gives a deeper, thicker result.

Why does my sauce taste bitter or sour?

Bitterness usually comes from burnt garlic or too much tomato paste browned too long. Sourness comes from acidic tomatoes. A grated carrot, a bit of butter, or a small pinch of sugar corrects most sourness.

Can I use fresh tomatoes?

Yes, if they are ripe. Score an X on the bottom, blanch for 30 seconds, peel, and chop. Fresh tomatoes hold more water, so plan for a longer simmer.

Can I make this in a slow cooker?

Yes. Sauté the onions, garlic, and paste on the stove, then transfer everything to the slow cooker and cook on low for 6 to 8 hours with the lid slightly ajar to let steam escape.

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