Italian Tomato Sauce
Transform your meals with this classic Italian Tomato Sauce, a rich and aromatic staple that brings authentic Mediterranean flavors straight to your table. Made with a harmonious blend of pantry staples like canned whole peeled tomatoes, tomato paste, and olive oil, this sauce is elevated by the sweetness of grated carrot, the earthiness of celery, and the warmth of sautéed garlic and onions. Seasoned with a perfect balance of dried oregano, basil, sugar, and optional red pepper flakes for a subtle kick, this versatile sauce simmers to perfection in just under an hour. Whether puréed for a smooth and velvety texture or left slightly chunky for rustic charm, this homemade tomato sauce is the ultimate companion for pasta, pizza, and more. Easy to prepare, customizable, and perfect for make-ahead meals—it’s a must-have recipe for any kitchen!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium carrot, finely grated
- 1 stalk celery stalk, finely chopped
- 28 ounces canned whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon red pepper flakes (optional)
- 6 leaves fresh basil leaves, torn (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the grated carrot and chopped celery, cooking for another 5 minutes until softened.
Pour in the canned tomatoes, breaking them up with a wooden spoon as they heat.
Stir in the tomato paste, dried oregano, dried basil, sugar, salt, and black pepper.
If you prefer a bit of heat, add the red pepper flakes at this stage.
Bring the sauce to a gentle simmer, then reduce the heat to low.
Cover the saucepan and let it simmer for 30 to 40 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
For a smoother texture, use an immersion blender to puree the sauce directly in the pot, or transfer it to a blender and blend in batches.
Stir in the torn fresh basil leaves just before serving for a burst of fresh flavor (optional).
Serve warm over pasta, use as a pizza sauce, or store in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3446 mg | 150% | |
| Total Carbohydrate | 78.9 g | 29% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 49.0 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2168 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
