How To Make Homemade Tomato Sauce – Fresh, Rich, and Flavorful

 

Here’s a clear, reliable recipe for homemade tomato sauce that’s fresh, rich, and full of flavor. You can use it for pasta, pizza, lasagna, soups, or anything that calls for tomato sauce.

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🍅 Homemade Tomato Sauce

Fresh, Rich & Flavorful

⭐ What Makes This Sauce Great

• Uses fresh tomatoes (or canned if needed)
• Slow-simmered for deep, rich flavor
• Simple ingredients, easy technique
• Freezer-friendly

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🛒 Ingredients (Makes ~4 cups)

• 3 lbs (1.4 kg) ripe tomatoes (Roma, plum, or any meaty variety)
  Or substitute 2 cans (28 oz each) whole peeled tomatoes
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1–2 tsp salt, to taste
• ½ tsp black pepper
• 1–2 tsp sugar (optional; helps balance acidity)
• 1 tsp dried oregano
• Handful of fresh basil, torn (or 1 tsp dried)
• Splash of red wine or balsamic vinegar (optional, for depth)

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🍳 Instructions

1. Prep the tomatoes

If using fresh tomatoes:

1. Bring a large pot of water to a boil.
2. Score an “X” on the bottom of each tomato.
3. Blanch for 30–45 seconds, then place in ice water.
4. Peel skins easily, cut out cores, and chop.

(If using canned tomatoes, skip to step 2.)

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2. Sauté aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until soft and translucent, 5–7 minutes.
3. Add garlic and cook another 30 seconds until fragrant.

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3. Add tomatoes and season

1. Add chopped tomatoes (or canned).
2. Stir in salt, pepper, oregano, and sugar if using.
3. Add a splash of red wine or balsamic if desired.

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4. Simmer

Bring to a gentle simmer and cook 45–90 minutes, stirring occasionally.

• For a chunky sauce, simmer uncovered.
• For a smoother sauce, partially cover to retain more moisture.

The longer it cooks, the richer it becomes.

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5. Blend (optional)

For a smooth sauce:

• Use an immersion blender directly in the pot, or
• Blend in batches after allowing the sauce to cool slightly.

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6. Add fresh basil + final seasoning

Stir in fresh basil at the end for brightness. Taste and adjust salt, pepper, or sugar.

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🍝 Variations

• Spicy: Add crushed red pepper flakes while sautéing onions.
• Roasted tomato version: Roast tomatoes at 425°F (220°C) for 30–40 minutes before simmering.
• Creamy: Stir in a splash of heavy cream at the end.
• Vegetable boost: Add grated carrot for natural sweetness.

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❄️ Storage

• Refrigerator: Up to 5 days
• Freezer: Up to 4 months (cool completely before freezing)
• Canning: Can be water-bath canned only if properly acidified (add lemon juice).

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If you’d like, I can also format this into a printable version, a step-by-step visual guide, or a simplified 20-minute quick sauce recipe.