Italian Tomato Sauce Recipe – Simmer it, enjoy it, freeze it

There’s nothing cozier than a pot of homemade Italian tomato sauce simmering on the stove. It’s rich, velvety, and packed with deep, slow-cooked flavor that makes everything taste incredible. Whether you’re tossing it with pasta, layering it into lasagna, or sneaking a piece of bread for a quick dip (because let’s be real, who can resist?), this sauce is a must-have in your kitchen.

Every family has their own way of making tomato sauce, and this version strikes the perfect balance—slow enough to build amazing flavor but not an all-day project. I always make a big batch because we use it for everything, and it freezes like a dream. Trust me, you’ll want extra!

Your Grocery List

• 2 cans (28 oz each) whole San Marzano tomatoes
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• 1 small carrot, finely grated (optional, for sweetness)
• 1/2 cup fresh basil leaves, torn
• 1/2 tsp sugar (optional, for acidity balance)

Fresh vs. Canned Tomatoes – What’s the Best Choice?

If you’ve got peak-season fresh tomatoes, use them! Just blanch, peel, and crush them before cooking. But if it’s winter and fresh tomatoes taste like cardboard, high-quality canned San Marzano tomatoes are the way to go. They’re naturally sweet, less acidic, and give you that perfect, velvety sauce.

How Long Should You Let Your Sauce Simmer?

It depends! A quick 30-minute simmer gives you a bright, fresh-tasting sauce, while a longer, slow-cooked version (around 2 hours) builds deeper flavor. If you’ve got the time, let it go low and slow. Your kitchen will smell amazing, and the flavors will be even richer.

Thickening Your Sauce (Without Weird Ingredients)

If your sauce is too thin, try one of these tricks:

• Simmer longer: More time on the stove means more concentrated flavor.
• Keep the lid off: This lets moisture evaporate naturally.
• Add a grated carrot: It thickens the sauce and adds subtle sweetness.
• Use tomato paste: A spoonful will give your sauce extra body.

Reducing Acidity Without Sugar

Some tomato sauces can be a little too tangy. A tiny pinch of baking soda (seriously, tiny) will neutralize acidity without making it sweet. Not a fan? A grated carrot works just as well and adds a lovely depth of flavor.

Make It Even Better

• Want a heartier sauce? Brown some Italian sausage or ground beef before adding the tomatoes.
• Need a vegan version? Skip the cheese garnish and make sure you’re using a good quality olive oil.
• Love bold flavors? A splash of red wine adds depth and richness.

How to Freeze & Store Tomato Sauce

This sauce is perfect for meal prep! Let it cool completely, then store it in airtight containers or freezer bags. It freezes beautifully for up to 3 months. When you’re ready to use it, thaw it in the fridge overnight and warm it on the stove.

What to Serve With This Sauce

• Pasta Pairing: Toss it with spaghetti, rigatoni, or homemade ravioli.
• Pizza Night: Blend it smooth and use it as your pizza base.
• Side Dishes: Serve with garlic bread or a fresh caprese salad.

Fun Facts About Italian Tomato Sauce

• San Marzano tomatoes are grown in volcanic soil near Mount Vesuvius, giving them their unique sweetness.
• Traditional Italian tomato sauce varies by region—southern Italy uses more garlic, while northern Italy prefers butter.
• In Italy, a good tomato sauce is never overloaded with seasonings—just simple, high-quality ingredients.

Dietary Info & Allergen Notes

This sauce is naturally gluten-free, dairy-free, and vegan! If you’re avoiding onions or garlic, try using leeks or fennel for a milder, slightly sweet flavor.