Description
This Best Homemade Tomato Sauce Recipe is a rich, flavorful classic made from simmered San Marzano tomatoes, fresh basil, and a perfect blend of seasonings. It’s a versatile sauce ideal for pasta, pizza, or any Italian dish, offering a perfectly balanced savory and slightly spicy taste.
Ingredients
Scale
Vegetables & Herbs
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 sprigs fresh basil leaves
Pantry & Staples
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter (divided)
- 56 ounces Certified San Marzano whole peeled tomatoes (2 (28-ounce) cans)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pinches crushed red pepper flakes
Instructions
- Sauté Onions and Garlic: Place the olive oil, 1 tablespoon of butter, and diced onions in a large saucepan over medium-low heat. Cook, stirring often, until onions become tender and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, releasing its aroma without burning.
- Prepare and Add Tomatoes: While the onions cook, remove the tough stem ends from each tomato. Crush the whole peeled tomatoes using a potato masher to release their juices and break them up evenly. Pour the crushed tomatoes and juices into the pan with the onion and garlic mixture.
- Season the Sauce: Add the bay leaf, fresh basil sprigs, the remaining 5 tablespoons of butter, kosher salt, ground black pepper, and crushed red pepper flakes to the pan. Stir thoroughly to combine all ingredients evenly, ensuring a well-seasoned base.
- Simmer the Sauce: Bring the mixture to a gentle simmer, then reduce the heat to low. Let the sauce cook uncovered for about 45 minutes, stirring occasionally, until it thickens to a rich consistency. Discard the bay leaf and basil stems once the cooking is complete. For a smoother texture, optionally puree the sauce using a stick blender or transfer to a stand blender.
Notes
- Using San Marzano tomatoes enhances the sauce’s authenticity and sweetness.
- Adjust crushed red pepper flakes to your preferred level of heat.
- Pureeing the sauce is optional and depends on whether you prefer a chunky or smooth texture.
- Butter adds richness and balances acidity; do not skip if possible.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
