Homemade Italian Tomato Sauce

Homemade Italian Tomato Sauce

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

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 116kcal

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)

Metric - U.S. Customary

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.

Notes

If you use fresh tomatoes for this recipe, consider peeling them first:

Bring a small pot of water to a boil, then add the fresh tomatoes.

Simmer for one to two minutes, then remove the tomatoes and place in cold water.

The tomato peels should easily slip off and your tomatoes are ready to use in the Basic Tomato Sauce recipe!

Nutrition