Easy Homemade Tomato Sauce  

This is your go-to homemade tomato sauce recipe that is good for everything—pasta, pizza, meatballs and more. I always have a quart (1L) on hand for quick meals. Anchovies are instant umami. They add a rich savoriness to any dish and cooking them in the pan before adding the tomatoes makes them melt right in and gives the sauce a delicious boost, so don’t be scared to try it. Cooking also helps remove the tin-can flavor from the tomatoes. If you want a very smooth sauce, run it through a blender.
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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 4 cups
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Ingredients

1/4 cup (60 ml) extra-virgin olive oil

2 teaspoons (7 g) minced garlic  

4 anchovy fillets, roughly chopped, optional  

Two 28-ounce (784-g) cans diced tomatoes, drained  

2 teaspoons (2 g) dried oregano  

1 teaspoon kosher salt  

1/4 teaspoon freshly ground black pepper  

2 teaspoons (8 g) sugar (optional, see Cook's Note)  

Directions

  1. Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
  2. Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.  

Cook’s Note

Believe it or not, most chefs like high-quality canned tomatoes over fresh. Canned tomatoes from Italy are picked at the peak of ripeness and are far better than tasteless fresh tomatoes out of season. Buy crushed or chopped Italian canned tomatoes for this dish. If you have to use a domestic canned tomato or tomatoes out of season, add a pinch of sugar to the sauce. Ripe tomatoes have a lot more sweetness and don't need the sugar.

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