There’s nothing quite like a warm spoonful of this homemade spaghetti sauce—rich tomato goodness, fragrant herbs, and just enough garlic to make everyone around your kitchen smile.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for a weeknight pasta craving.
- Full-flavored Italian-style sauce without any mystery ingredients.
- Vegan-friendly base (skip the cheese)—ideal for plant-based pals.
- Freezer-safe in pint-sized containers for lightning-fast dinners.
- Customizable spice level—mild for kids or fiery for grown-ups.
- Uses pantry staples you likely have on hand right now.
- Great on meatballs, lasagna, or as a dipping sauce for garlic bread.
- Double or triple the batch for holiday gift jars—everyone adores homemade.
Ingredients
- 2 tbsp extra-virgin olive oil (sub avocado oil in a pinch)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced (about 1½ tbsp; toss in an extra clove if you love garlic)
- 1 (28-oz) can crushed tomatoes (San Marzano or store brand)
- 1 (6-oz) can tomato paste
- 1 tsp granulated sugar (balances acidity; optional)
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for a subtle kick)
- ½ cup fresh basil leaves, roughly chopped (or 1 tsp dried basil)
- Salt and freshly ground black pepper, to taste
Directions
- Heat the oil and sweat the onion
Warm a 4-quart saucepan over medium heat, then swirl in the olive oil. Add the diced onion and cook until it’s glossy and translucent—about 5 minutes. You’re looking for that soft “golden rim” on the onion pieces. - Toast the garlic
Stir in the minced garlic and red pepper flakes (if you’re using them). Cook for 30–45 seconds—just until the kitchen smells incredible and the garlic turns pale gold. Don’t let it brown or it can taste bitter! - Incorporate the tomato paste
Spoon in the tomato paste and whisk it into the oil, onion, and garlic mix. This step deepens the sauce’s color and flavor. Let it sizzle gently for a minute or two, stirring constantly. - Add crushed tomatoes and seasonings
Pour in the crushed tomatoes, then sprinkle in oregano, sugar, a pinch of salt, and freshly ground pepper. Give everything a good stir—watch the sauce thicken slightly as it absorbs the seasonings. - Simmer low and slow
Reduce heat to low, partially cover, and let the sauce bubble very gently for 30–40 minutes. Tip: stir every 10 minutes to prevent sticking, and mash up any large tomato chunks with your spoon. - Fresh basil finale
When the sauce has thickened to your liking, remove it from heat and stir in the fresh basil. The green flecks and fragrance will brighten things up instantly—trust me, it’s magic. - Taste and adjust
Give your sauce a final taste test. Add more salt, sugar, or pepper as needed, and if it’s too chunky, use an immersion blender for a smoother texture.
Servings & Timing
Makes enough to top 1 pound of pasta (serves 4–6).
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Variations
- Spicy Arrabbiata – amp up the red pepper flakes for a tongue-tingler.
- Creamy Tomato Basil – stir in ¼ cup heavy cream right before serving.
- Chunky Veggie Boost – toss in diced carrots and bell peppers with the onion.
- Meat Lover’s Twist – brown ½ pound ground beef or Italian sausage in step 1.
- Slow-Cooker Simmer – combine everything in a crockpot and cook on low for 4 hours.
- White Wine Infusion – deglaze the pan with ½ cup dry white wine after the garlic step.
Storage & Reheating
Store cooled sauce in airtight containers in the fridge for up to 5 days, or freeze in 1-cup portions for 3 months. To reheat, thaw overnight in the fridge (or microwave on defrost), then warm gently on the stovetop over low heat—give it a stir every now and then.
FAQs
Q: Can I use fresh tomatoes instead of canned?
A: Absolutely—peel and crush about 3 pounds of ripe tomatoes, then proceed as directed (you may need a touch more sugar).
Q: Why does my sauce taste too acidic?
A: A pinch of sugar balances acidity; if needed, add another ¼–½ tsp and re-taste after a quick simmer.
Q: How do I make this gluten-free?
A: This sauce is naturally gluten-free—just serve it with your favorite gluten-free pasta.
Q: My sauce turned out thin—help!
A: Uncovered simmering lets excess water evaporate; cook 5–10 minutes longer or mash chunks to thicken.
Q: Can I skip the sugar?
A: Sure—if your tomatoes are naturally sweet or you prefer it more tart, you can omit the sugar.
Q: What pasta shapes work best?
A: Long noodles like spaghetti, linguine, or fettuccine, or ridged shapes like rigatoni and penne for sauce cling.
Q: Is this sauce vegan?
A: Yes—no animal products here unless you add cheese or meat.
Conclusion
There you have it: a simple, endlessly adaptable homemade spaghetti sauce that smells like an Italian trattoria and tastes like a hug from Nonna. Give it a try, then let me know how you spiced things up—or which pasta shape you paired it with. Buon appetito!
Homemade Spaghetti Sauce
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion finely diced
- 4 cloves garlic minced
- 1 28-oz can crushed tomatoes San Marzano or favorite brand
- 1 6-oz can tomato paste
- 1 tsp granulated sugar optional, balances acidity
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional for heat
- ½ cup fresh basil leaves roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a 4-quart saucepan over medium heat, then add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and red pepper flakes, cooking just until fragrant—30 to 45 seconds to avoid bitterness.
- Whisk in tomato paste and let it sizzle for 1–2 minutes, which deepens the sauce’s color and flavor.
- Add crushed tomatoes, oregano, sugar, and season with salt and pepper, stirring until fully combined.
- Reduce heat to low, cover partially, and let the sauce bubble gently for 30–40 minutes, stirring every 10 minutes.
- Remove from heat and stir in fresh basil leaves for a burst of color and flavor.
- Taste and tweak salt, sugar, or pepper as needed; blend with an immersion blender if you prefer a smoother texture.
Notes
Nutrition
