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Authentic Homemade Italian Tomato Sauce Your Taste Buds Will Love

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Learn how to make delicious Homemade Italian Tomato Sauce. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) whole peeled San Marzano tomatoes (or any high-quality canned tomatoes)
  • 1 teaspoon sugar (to balance acidity, optional)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano or basil (or a handful of fresh herbs, chopped)
  • 1 bay leaf (optional)
  • Fresh basil leaves for garnish (optional)

In my early days of cooking, I experimented with different brands of canned tomatoes, but I’ve found that San Marzano tomatoes bring a sweetness and richness that’s hard to beat. If you can’t find them, any high-quality peeled plum tomatoes will do. I also like to keep a jar of good olive oil handy—my grandma always emphasized that good fat makes a better sauce. For herbs, I prefer fresh basil when possible, but dried oregano gives a lovely aroma too. I often add a pinch of sugar because, as Grandma used to say, “A little sweetness hides the tang,” especially when tomatoes are a little tart. Feel free to adjust seasonings to your taste as you go along—cooking is all about personal touch and love.

Instructions

  1. Begin by heating the olive oil in a large skillet or saucepan over medium heat. I always start with a good drizzle—my grandma used to say, “The best sauces start with quality oil.”
  2. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir occasionally, making sure it doesn’t brown—patience is key here.
  3. Stir in the minced garlic and cook for another 30 seconds to 1 minute until fragrant. I love the smell of garlic—it takes me right back to family dinners around my grandma’s table.
  4. Pour in the can of whole peeled tomatoes, crushing them gently with the back of a spoon as you add them. If you prefer a smoother sauce, you can blend the tomatoes beforehand, but I like a slightly rustic texture.
  5. Add the teaspoon of sugar, salt, pepper, and dried herbs. Drop in the bay leaf if using. Bring everything to a gentle simmer, then reduce the heat to low. Cover partially and let it simmer for about 30-40 minutes, stirring occasionally. The longer it simmers, the richer the flavor becomes—this is where patience truly pays off.
  6. Remove the bay leaf and taste the sauce. Adjust seasoning as needed—sometimes I add a little more salt or a pinch of chili flakes for a subtle kick. Right before serving, stir in chopped fresh basil for a burst of freshness.
  7. Serve hot over your favorite pasta, or let it cool and store for later use. I love spooning it over freshly cooked spaghetti or dolloping it onto homemade pizza dough.

My secret tip? After simmering, I like to let the sauce sit off the heat for 10 minutes before serving. It allows the flavors to meld beautifully, just like Grandma used to do. Remember, the best sauces are made with a lot of love and a bit of patience.

Find it online: https://artofeasycooking.com/homemade-italian-tomato-sauce/