Tomato Sauce Recipe: Simple Homemade Marinara from Fresh or Canned Tomatoes

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

A good homemade tomato sauce needs only tomatoes, olive oil, garlic, salt and patience. This tomato sauce recipe works with either canned whole tomatoes, which are consistent all year, or fresh summer tomatoes. It simmers for about 45 minutes and yields roughly 5 cups, enough for two pounds of pasta or a large pan of lasagna.

Ingredients

Using canned tomatoes:

• 2 cans (28 ounces each) whole peeled tomatoes, preferably San Marzano style
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sugar, only if the sauce tastes sharp
• 1/2 cup fresh basil leaves, torn

Using fresh tomatoes: replace the canned tomatoes with 5 pounds ripe Roma or other paste tomatoes, peeled and chopped (see the peeling steps below).

Instructions

1. Pour the canned tomatoes into a large bowl and crush them with your hands until no large pieces remain. Keep the juices.
2. Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and a pinch of salt. Cook, stirring, for 6 to 8 minutes until soft and translucent but not browned.
3. Add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Do not let the garlic brown.
4. Stir in the tomato paste and cook for 2 minutes, stirring, until it darkens slightly.
5. Add the crushed tomatoes, oregano and 1 teaspoon salt. Rinse the cans with 1/2 cup water and add that too.
6. Bring to a gentle boil, then reduce the heat to low. Simmer partially covered for 40 to 45 minutes, stirring every 10 minutes, until thick and the oil begins to separate at the edges.
7. Stir in the basil. Taste and add sugar or more salt if needed.
8. For a smooth sauce, blend with an immersion blender. For a rustic sauce, leave as is.

How to Peel Fresh Tomatoes

1. Bring a large pot of water to a boil and prepare a bowl of ice water.
2. Cut a small X in the bottom of each tomato.
3. Boil the tomatoes for 30 to 60 seconds until the skins start to split.
4. Move to the ice water, then slip off the skins.
5. Core, halve and gently squeeze out the watery seeds. Chop roughly.

Fresh tomatoes contain more water than canned, so plan a longer simmer, about 60 to 75 minutes, until the sauce is thick.

Canned vs. Fresh Tomatoes

Tips for a Better Sauce

• Cook the paste. Browning tomato paste briefly adds depth that long simmering alone cannot.
• Do not rush the onion. Soft onion adds natural sweetness and reduces the need for sugar.
• Season in layers. A pinch of salt with the onion and the rest with the tomatoes builds better flavor than salting only at the end.
• Add a Parmesan rind. Drop one into the pot while simmering for savory depth and remove before serving.
• Finish with raw olive oil. A tablespoon stirred in off the heat adds fruitiness.
• Use a wide pot. More surface area helps the sauce reduce faster.

Variations

Quick Garlic Sauce

Skip the onion and simmer the crushed tomatoes with 5 cloves of sliced garlic and the oil for 20 minutes.

Meat Sauce

Brown 1 pound ground beef or a beef and pork mix with the onion, drain excess fat, then proceed with the recipe. Simmer for 1 hour.

Vodka Sauce Base

Stir in 1/2 cup heavy cream and 2 tablespoons vodka at the end and simmer 5 minutes.

Arrabbiata

Increase red pepper flakes to 1 teaspoon and add 1 tablespoon chopped parsley.

Roasted Vegetable Sauce

Add 1 diced carrot to the onion for sweetness, or stir in roasted peppers before blending.

Storage and Freezing

Cool the sauce completely. Refrigerate in an airtight container for up to 5 days. To freeze, portion into freezer bags or containers, leaving 1 inch of headspace, and freeze for up to 6 months. Lay bags flat to freeze quickly and save space. Thaw overnight in the refrigerator and reheat gently in a saucepan, adding a splash of water if needed.

For shelf-stable canning, follow an approved canning recipe that adds bottled lemon juice or citric acid for safe acidity. Do not can this recipe as written.

How to Sauce Pasta Properly

Good sauce deserves good technique at the table. Cook the pasta in well-salted water until about 1 minute short of the package time. Reserve a cup of the starchy cooking water, then drain. Add the pasta to a pan of warm sauce, using about 1 cup of sauce per 8 ounces of pasta. Cook together over medium heat for 1 to 2 minutes, adding splashes of pasta water as needed, until the sauce clings to every piece. Finish with a drizzle of olive oil, grated cheese and fresh basil.

Using the Sauce Beyond Pasta

• Pizza base: Simmer the sauce down a little further so it spreads without making the dough wet.
• Chicken or eggplant Parmesan: Spoon between layers with mozzarella.
• Shakshuka: Warm 2 cups of sauce in a skillet, make wells, and poach eggs for 6 to 8 minutes covered.
• Meatballs: Simmer browned meatballs in the sauce for 20 minutes.
• Dipping sauce: Warm a small bowl for mozzarella sticks or breadsticks.

Adjusting Flavor

If the sauce tastes too acidic, simmer it longer and add a pinch of sugar or a small knob of butter. If it tastes flat, add salt a little at a time, then a splash of red wine vinegar. If it is too thick, loosen with water or pasta water. If too thin, simmer uncovered, stirring often so the bottom does not scorch.

FAQ

Why does my tomato sauce taste bitter or sour?

Acidic tomatoes, scorched garlic or undercooked sauce are common causes. Simmer longer, add a small pinch of sugar, or stir in a tablespoon of butter or olive oil to soften the edges.

How thick should the sauce be?

It should coat the back of a spoon and mound slightly when dragged across the pot bottom. Pasta sauce can be a little looser since pasta water will be added.

Can I make the sauce in a slow cooker?

Yes. Sauté the onion and garlic on the stove, then transfer everything to a slow cooker and cook on low for 6 to 8 hours with the lid slightly ajar for the last hour to thicken.

Which canned tomato is best?

Whole peeled tomatoes packed in juice or puree give the best texture because you control the crush. Check that the label lists only tomatoes, tomato juice or puree, and perhaps salt or basil.

6 Best Jet Skis (November 2026)

Fruit Smoothie Recipes: 10 Fresh Blends by Flavor Style

What Does Guava Taste Like? Flavor, Texture, and How to Eat It