This homemade tomato sauce from scratch is the ultimate celebration of simplicity. With just four ingredients—ripe tomatoes, onion, butter, and salt—I can create a rich, velvety sauce that brings back memories of comforting family dinners. Inspired by a beloved Italian tradition and adapted from Marcella Hazan’s timeless recipe, this sauce tastes like summer in a bowl.
Why You’ll Love This Recipe
I love how uncomplicated this recipe is. There’s no need for fancy ingredients or hours in the kitchen—just fresh tomatoes and a bit of patience. I end up with a rustic, aromatic sauce that’s full of body and flavor, perfect for pasta or as a base for other recipes. I can customize it with herbs, garlic, or spices if I’m feeling creative, or I can leave it as is and let the tomatoes shine. It’s flexible, nostalgic, and incredibly satisfying to make from scratch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 pounds fresh, ripe tomatoes (or about 2 1/2 cans of 28oz peeled tomatoes)
Kosher salt, to taste
1 large yellow or sweet onion, peeled and halved
1 stick (8 tablespoons) unsalted butter
Directions
I start by peeling and roughly chopping the tomatoes. If I need help peeling them, I just score the skins, blanch them in boiling water for about 30 seconds, and transfer to an ice bath—then the skins come right off.
In a large heavy-bottomed pot or Dutch oven, I combine the chopped tomatoes, the onion halves, salt, and the butter.
I bring the mixture to a boil over medium-high heat, then reduce it to a steady simmer.
I let the sauce simmer uncovered for 45 minutes, occasionally stirring and using a wooden spoon to break down the large pieces of tomato.
Once the sauce thickens to my liking, I taste and adjust the salt if needed. Then I remove the onion before serving.
Servings and Timing
This recipe yields about 6 cups of sauce, which is enough for roughly 6–8 servings depending on how I use it. It takes about 5 minutes of prep time and 45 minutes of cooking, so I have it ready in under an hour.
Variations
For a dairy-free version, I swap butter with good-quality olive oil, though the sauce won’t be as velvety.
If I want a more aromatic version, I add garlic or fresh basil during the simmering process.
To make a smoother sauce, I blend it after cooking using an immersion blender or regular blender.
For a deeper flavor, I simmer the sauce longer—up to 2 hours.
I sometimes puree the onion back into the sauce for an extra rich texture, though it does slightly alter the final flavor.
Storage/Reheating
After cooling completely, I store the sauce in an airtight container in the fridge for 3 to 4 days. For longer storage, I freeze it in freezer-safe bags or containers—it keeps well for up to 3–4 months.
To reheat, I simply warm it gently on the stove over low heat until heated through, stirring occasionally.
FAQs
What kind of tomatoes are best for this sauce?
I prefer using paste tomatoes like San Marzano or Roma. They’re meaty, less watery, and pack more flavor. If I can find local or vine-ripened tomatoes, those are even better.
Can I use canned tomatoes instead of fresh?
Absolutely. When fresh tomatoes aren’t in season, I use high-quality peeled canned tomatoes, ideally San Marzano. They’re a great substitute and still deliver an excellent flavor.
Why is my sauce watery?
This sauce is naturally more rustic and loose than store-bought sauces. If I want it thicker, I just simmer it longer to reduce the liquid. I avoid using thickeners like flour or cornstarch, which can affect the flavor.
Do I have to remove the onion?
I remove it because it’s mainly there to infuse the sauce. But I don’t waste it—I sometimes puree it into the sauce, use it for dips, or repurpose it in another dish.
Can I double or halve this recipe?
Yes, it’s very flexible. I’ve doubled it for freezing or halved it when I’m cooking for just myself. I just make sure to adjust the pot size and cooking time slightly.
Conclusion
This homemade tomato sauce from scratch is a true kitchen essential. Whether I’m dressing a bowl of pasta, building layers of flavor in soups, or freezing it for future meals, I find this recipe endlessly useful and deeply comforting. It’s proof that the best flavors often come from the simplest combinations.
This homemade tomato sauce is a rich, velvety blend of fresh tomatoes, onion, butter, and salt—crafted from scratch in under an hour and perfect for pasta, soups, or as a flavorful base for countless dishes.
Total Time:50 minutes
Yield:6 cups (serves 6–8)
Ingredients
4 pounds fresh ripe tomatoes (or about 2½ cans of 28 oz peeled tomatoes)
Kosher salt, to taste
1 large yellow or sweet onion, peeled and halved
1 stick (8 tablespoons) unsalted butter
Instructions
Peel and roughly chop the tomatoes. To peel easily, score the skins, blanch in boiling water for 30 seconds, then transfer to an ice bath and remove skins.
In a large pot or Dutch oven, combine chopped tomatoes, halved onion, butter, and salt.
Bring to a boil over medium-high heat, then reduce to a simmer.
Simmer uncovered for 45 minutes, stirring occasionally and breaking down tomatoes with a spoon.
Taste and adjust salt as needed. Remove onion before serving.
Notes
Swap butter with olive oil for a dairy-free version.
Add garlic, basil, or oregano during simmering for extra flavor.
Blend after cooking for a smoother sauce.
Simmer longer (up to 2 hours) for a deeper, richer sauce.
Purée the onion into the sauce for added texture and sweetness.
