A can of tomatoes is a reliable starting point for everyday sauce. Gentle cooking softens the sharp raw flavor, while a wide pan lets excess water evaporate. Taste at the end before adding more seasoning.
Soften onion in olive oil, add garlic briefly, then simmer crushed tomatoes until the sauce thickens. Stir, taste and finish with herbs. Refrigerate or freeze leftovers; this is not a canning recipe.
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Follow the steps and check them off as you go →Before you begin
Prepare aromatics before heating oil. Tomato sauce can spit as it simmers, so keep heat moderate. Do not store this recipe at room temperature or use it as a home-canning formula.
What you’ll need
- Wide saucepan
- Wooden spoon
- Knife and board
- Optional immersion blender
Measure before you start
Ingredients
Base batch: About 3 cups
Ingredient amounts scale; oven temperatures and cooking times do not. Split a larger batch between pans when needed.
Use the base batch for your first attempt. Adjust seasoning to taste and check texture as you cook.
Let’s do this
Step by step
- 01
Soften the onion
Warm oil over medium heat and cook onion until softened, about 5–8 minutes. Stir without letting it burn. Browning deeply changes the sauce’s flavor.
- 02
Add garlic briefly
Stir in garlic for about 30 seconds until fragrant. Add tomatoes before the garlic darkens.
- 03
Simmer uncovered
Add oregano and simmer gently for roughly 20–30 minutes. Stir along the bottom and lower heat if the sauce splatters heavily. Add a little water if it becomes too thick too soon.
- 04
Adjust the texture
Leave rustic or blend carefully if a smooth sauce is desired. With an immersion blender, keep the head submerged and turn it off before lifting to avoid hot splashes.
- 05
Taste and portion
Season after reducing, then add basil if using. Serve or cool promptly in shallow containers. Freeze portions you will not use within the usual refrigerator leftover window.
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Match the sauce to its use
A sauce for pasta can be looser than one spread on pizza. Reduce a small portion further for pizza instead of making the entire batch overly thick.
Serve now or store safely
Refrigerate perishable cooked food in shallow containers within 2 hours, or within 1 hour when the room or outdoor temperature is above 90°F. Keep the refrigerator at 40°F or below. Use most cooked leftovers within 3–4 days and reheat to 165°F. Do not wait for a large pot to cool completely on the counter.
A quick final check
- Soften the onion
- Add garlic briefly
- Simmer uncovered
- Adjust the texture
- Taste and portion
Common questions & sticking points
Should I add sugar?
Taste first. A small amount may balance some tomatoes, but it is not mandatory and does not make the sauce safe for canning.
Can I use fresh tomatoes?
Yes with preparation and liquid adjustments. A canned-tomato recipe is more consistent for a first batch.
Sources & further reading Optional
References used to check this guide. Follow your product’s own safety instructions where its design differs.
Last source check: September 24, 2026
