Name: Homemade Italian Tomato Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 500 grams Italian tomatoes (peeled canned (or fresh tomatoes), 500 grams (16 ounces)); 1 teaspoon garlic clove (peeled and minced or mashed); 3 tablespoons Extra virgin olive oil (3 tablespoons); 1 teaspoon Salt (1 teaspoon (or to taste))

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Although every Italian region has its own variation to Homemade Italian Tomato Sauce you can't go wrong with this one. It's easy and quick and always delicious. It's great as a base to many Italian recipes. You can spice it up with hot red pepper, flavor it with basil or oregano, add cubed pancetta, ground beef or vegetables. Or use it just as it is for a mouth-watering sauce for pasta.

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Homemade Italian Tomato Sauce

Serves 4-6
Ingredients:
Italian tomatoes, peeled canned (or fresh tomatoes), 500 grams (16 ounces)
1 garlic clove, peeled and minced or mashed
Extra virgin olive oil, 3 tablespoons
Salt, 1 teaspoon (or to taste)
Make it:
In a heavy weight pan sauté the garlic in the olive oil until it sizzles (for 30 seconds to
a minute).
Add the canned or fresh tomatoes, stir and simmer on medium/low to medium.
Stir the sauce occasionally to ensure that it doesn't stick to the bottom of the pan.
Use a fork or potato masher to break up the tomatoes.
When you see that some of the oil seems to be separating from the sauce and rising to the top (after about 20 minutes) the sauce is done.
Add salt to taste.

Homemade Italian Tomato Sauce

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Prep Time: 5

Cook Time: 20

Total Time: 25

Many of you have asked me how I make my Homemade Italian Tomato Sauce, so let's go!

For me, a good Homemade Italian Tomato Sauce is more than just a recipe—it's the backbone of countless Italian meals I’ve grown up loving. Whether it's a simple pasta, a rich seafood dish like tomato-rich baby calamari , or even a lasagna for Sunday lunch, it all starts with this sauce.

Here’s my tried-and-true method:

Course: Condiment

Cuisine: Italian

Keyword: tomato sauce

Servings:

Ingredients
Metric - U.S. Customary

500 grams Italian tomatoes peeled canned (or fresh tomatoes), 500 grams (16 ounces)
1 teaspoon garlic clove peeled and minced or mashed
3 tablespoons Extra virgin olive oil 3 tablespoons
1 teaspoon Salt 1 teaspoon (or to taste)

Instructions

In a heavy weight pan sauté the garlic in the olive oil until it sizzles (for 30 seconds / 1 minute)
Add the canned or fresh tomatoes, stir and simmer on medium/low to medium.
Stir the sauce occasionally to ensure that it doesn't stick to the bottom of the pan.
Use a fork or potato masher to break up the tomatoes.
When you see that the oil is separating from the sauce and rising to the top (after about 20 minutes) the sauce is done.
Add salt to taste.