The Best Italian Tomato Sauce
This rich, velvety Italian tomato sauce is slow-simmered to perfection. Whether you're tossing it with pasta, spooning it over pizza, or freezing it for later, this sauce is a must-have in your kitchen!
Equipment
- Large pot
- Wooden spoon
- Cutting Board
- Knife
Ingredients
- 2 cans (28 oz each) whole San Marzano tomatoes or other high-quality canned tomatoes
- 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon 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 teaspoon sugar optional, for acidity balance
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
- Pour in the canned tomatoes, crushing them gently with a wooden spoon to break them up.
- Stir in the salt, black pepper, oregano, red pepper flakes, and grated carrot (if using). Bring to a simmer.
- Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. For deeper flavor, let it simmer for up to 2 hours.
- Stir in the fresh basil leaves and adjust seasoning to taste. If the sauce is too acidic, add a pinch of sugar or baking soda.
- Use immediately, or let it cool and store for later. The sauce will thicken as it sits.
Notes
This sauce freezes beautifully! Let it cool completely, then store in airtight containers or freezer bags for up to 3 months.