How To Make Tomato Sauce (From Scratch)

Tomato sauce is one of those things that’s easy to grab off the shelf, but making it yourself is a whole different story – in a good way.

When you make it from scratch, you control everything that goes into it. No extras, no junk. Just good tomatoes, a few basic ingredients, and some time on the stove.

The flavor turns out richer, deeper, and a lot more honest.

Whether you’re working with fresh tomatoes from the garden or canned ones from the pantry, this is a straightforward way to get a homemade sauce that’s worth the little bit of effort.

Why Make Tomato Sauce From Scratch?

Store-bought sauces usually come with a long list of ingredients, and not all of them are things you’d cook with at home. When you make it yourself, the sauce is cleaner, and the flavor is better because it’s built from real food.

It’s also a good way to use up fresh tomatoes when they’re in season. Even canned tomatoes can turn into something special if you simmer them long enough with the right mix of oil, butter, onion, and garlic.

The sauce thickens naturally, gets rich in taste, and you can control how salty or sweet you want it. No need for tomato paste, preservatives, or added sugar unless you actually want it.

In short, homemade sauce gives you full control, costs less in the long run, and brings more flavor to your cooking. It’s simple, honest food that fits into just about any meal.

1. Choose Your Tomatoes: Fresh vs. Canned

The kind of tomato you use makes a big difference in how your sauce turns out.

When to Use Fresh Tomatoes

If it’s tomato season and you’ve got access to good, ripe ones, fresh is the way to go.

Look for plum tomatoes like Roma or San Marzano – they have more flesh, less water, and fewer seeds. That means a thicker, smoother sauce without having to cook it forever.

When to Use Canned Tomatoes

When fresh tomatoes aren’t in season or just don’t taste like much, canned tomatoes are a solid choice. Go for whole peeled plum tomatoes packed in juice – not the ones with added flavors or herbs.

A good can of tomatoes can save you time and still give great results, especially if it’s from a reliable brand.

What to Avoid

Skip tomatoes that are too watery, too soft, or flavorless.

They won’t hold up well and will leave you with a thin, bland sauce. Whether you go fresh or canned, the better the tomato, the better the sauce.

2. Prepare Fresh Tomatoes (If Using Fresh)

If you’re using fresh tomatoes, a little prep work goes a long way.

Blanching, peeling, and chopping them helps you get a smoother, better-tasting sauce without any tough skins or bitter cores. Here's how to get them ready:

Blanch the Tomatoes

Bring a large pot of water to a full boil. While that’s heating up, fill a big bowl with ice and cold water.

Take each tomato and score a small X on the bottom with a knife – just deep enough to cut the skin. This helps it peel off easier later.

Once the water is boiling, drop in the tomatoes a few at a time. Let them sit for about 1 to 2 minutes, just until the skins start to wrinkle and split.

Don’t leave them in too long, or they’ll start to cook. Scoop them out with a slotted spoon and drop them right into the ice water to cool down.

Peel and Core

After the tomatoes cool off, the skins should slip off easily. If not, give them a little help with your fingers or a small knife. Once peeled, cut out the tough core at the top of each tomato.

Chop and Save the Juices

Cut the peeled tomatoes into chunks – about half an inch wide is good.

Don’t throw out the juices that come out while cutting; they go into the pot too. That liquid is full of flavor and helps make a richer sauce.

3. Gather the Essential Ingredients

Tomato sauce doesn’t need a long list of ingredients to taste good.

What matters most is using the right amounts of a few basics that bring out the natural flavor of the tomatoes. Here’s what you’ll need and why it matters:

• 4 lbs of tomatoes
• 4 tablespoons olive oil
• 6 tablespoons unsalted butter
• 2 medium yellow onions, peeled and halved
• 4 cloves garlic, peeled and smashed
• 1¼ teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons chopped fresh basil

This makes about 1 quart of sauce.

4. Cook the Sauce (The Simmering Process)

Once the tomatoes and other ingredients are ready, everything goes into one pot.

This is where the sauce comes together – slow cooking helps break things down and deepen the flavor without rushing it.

Combine Everything in the Pot

Place the chopped tomatoes (with their juices) in a large Dutch oven or heavy-bottomed saucepan. Add:

• 4 tablespoons olive oil
• 6 tablespoons butter
• 2 halved onions
• 4 smashed garlic cloves
• 1¼ teaspoons salt
• 1 teaspoon sugar (optional)

Stir everything together and bring it to a gentle boil over medium heat.

Lower the Heat and Simmer

As soon as it starts bubbling, turn the heat down low. Let it simmer uncovered for 1½ to 2½ hours.

Stir now and then to keep things from sticking and to help the tomatoes break down. You’ll notice the sauce thickening as the water cooks off – that’s exactly what you want.

Mash as It Cooks

While it simmers, use a wooden spoon or a potato masher to break up larger tomato chunks. This helps give the sauce a thick, chunky texture without needing to blend it.

5. Adjust the Texture and Finish the Sauce

After simmering, the sauce is almost done. Now it’s about getting the texture right and making sure the flavor is where you want it. These last steps make a big difference.

Remove the Onions

Take out the two onion halves with tongs or a spoon and discard them. They’ve done their job — the sauce has taken on their flavor without having chunks of onion in it.

Mash to Your Liking

If there are still big pieces of tomato or garlic, mash them gently with a wooden spoon or potato masher. The goal is a thick, slightly chunky sauce – not too smooth, but not watery either.

Taste and Adjust

Give the sauce a taste. You can add a pinch more salt or sugar if needed, depending on how the tomatoes turned out. Keep it simple and adjust just enough to bring everything into balance.

Stir in Fresh Basil

Right before serving or storing, stir in 2 tablespoons of chopped fresh basil. Adding it at the end keeps the flavor bright and fresh.

How to Store Homemade Tomato Sauce

You don’t need to use up the whole batch right away. Homemade tomato sauce keeps well if stored properly, whether you want to use it within a few days or save it for later.

Refrigerator

Let the sauce cool to room temperature, then transfer it to an airtight container or glass jar. It will keep in the fridge for up to 5 days. Reheat on the stove or in the microwave before using.

Freezer

For longer storage, freeze the sauce. Spoon it into freezer-safe containers, jars (with at least 1 inch of space at the top), or zip-top bags. Lay bags flat so they’re easier to stack.

The sauce keeps well in the freezer for up to 3 months. Thaw in the fridge overnight or run the container under warm water to loosen.

Tips for Storing

• Divide into smaller portions so you can grab just what you need.
• Label containers with the date so you don’t forget how long they’ve been in there.
• If using jars, make sure they’re freezer-safe to avoid cracking.

Make a Batch, Use It Everywhere

Once you’ve made tomato sauce from scratch, it’s hard to go back to the store-bought kind. It’s simple, it uses real ingredients, and it tastes better every time.

Whether you’re using it right away or saving it for later, this sauce works for all kinds of meals – pasta, pizza, casseroles, or just spooned over rice or eggs.

Make a batch when tomatoes are in season, or keep canned ones on hand for a quick version anytime. Either way, this homemade sauce is a solid thing to have in your kitchen rotation.

FAQs

1. Do I have to peel the tomatoes?

Peeling is best if you're using fresh tomatoes. The skins don’t break down well and can make the sauce tough or bitter. Canned tomatoes are already peeled, so no extra work needed there.

2. Can I make it without butter?

Yes. Just replace the butter with more olive oil – use about 10 tablespoons total. The sauce will still taste great, just a little less rich.

3. How do I know when the sauce is done?

It’s done when it’s thick and no longer watery. That usually takes between 1½ to 2½ hours of gentle simmering, depending on the tomatoes and how much liquid they had.

4. Why use whole onions and then remove them?

Simmering halved onions adds flavor without leaving chunks in the sauce. It gives a mellow onion taste without having to chop or bite into them later.

5. Can I make a smooth version of this sauce?

Yes, if you prefer it smooth, you can use an immersion blender after cooking. Just blend right in the pot until it’s as smooth as you like.