The Best Homemade Tomato Sauce Recipe

5 from 2 votes

Homemade tomato sauce recipe with fresh Roma tomatoes. Perfect for pasta, pizza, lasagna, shakshuka & more. Freezer-friendly & easy!

Prep Time30

Cook Time1

Total Time1 30

Course: DIY

Cuisine: Italian

Keyword: tomato sauce

Servings: cups

Calories: 78kcal

6.5 lbs Plum or Roma tomatoes
2-3 tablespoons Olive oil
1 Onion Large, chopped (optional)
3 Garlic cloves crushed (optional)
Salt to taste
1-2 teaspoons Oregano optional
7-8 leaves Fresh basil optional
2 tablespoons lemon juice or vinegar for flavor or freezing (Use ¼ cup if you plan to can the sauce for shelf storage)

Prep the Tomatoes: Bring a large pot of water to a boil. Meanwhile, prepare an ice bath in a large bowl. Core the stems out of the tomatoes and score a shallow “X” on the bottom of each.
Blanch & Peel: Working in batches, blanch tomatoes in boiling water for 30–60 seconds, just until the skins start to loosen. Transfer immediately to the ice bath. Once cooled, peel off the skins and discard.
Chop & Set Aside: Roughly chop the peeled tomatoes into small chunks. Set aside.
Sauté Aromatics (Optional): In a large, heavy-bottomed pot, heat olive oil over medium-low. Add chopped onion and cook for 7–8 minutes, until golden and soft. Stir in garlic and cook for 2 more minutes, until fragrant. (Skip this step if making plain sauce.)
Cook Down the Sauce: Add chopped tomatoes to the pot. Season with salt. Add oregano and basil, if using. Stir well.
Bring to a boil, then reduce heat to low and simmer 60–90 minutes, stirring occasionally, until the sauce has thickened and most of the liquid has evaporated.
Finish & Blend (Optional): Stir in lemon juice or vinegar. This brightens the flavor and helps preserve the sauce. Read notes.
If you prefer a smooth texture, blend with an immersion blender directly in the pot.
Let cool slightly, then transfer to jars or containers.

Best Tomatoes: Plum or Roma tomatoes are ideal—they’re meaty, low in moisture, and have fewer seeds. San Marzano tomatoes are a premium option.
Peeling the Skin: Peeling the tomatoes creates a smoother sauce, but it’s completely optional. If you don’t mind a more rustic texture, you can skip this step.
Jar Sterilization: If you're storing the sauce in jars (even for the fridge or freezer), pour boiling water into the jars, let sit 5 minutes, then drain and dry before filling. Always leave some headroom when freezing.
Double Batch: This sauce freezes beautifully, consider making a double batch while tomatoes are in season.
Optional Add-Ins: Onion, garlic, oregano, basil, or chili flakes can enhance flavor, but the sauce is still delicious with just tomatoes, oil, salt, and lemon juice or vinegar.
Storage: Refrigerate cooled sauce in airtight jars or containers for up to 5–7 days. For longer storage, freeze in airtight containers or freezer-safe bags for up to 4 months. Make sure the sauce is completely cooled before freezing.
Preservation Tip: Adding 2 tablespoons of lemon juice or vinegar boosts acidity, which helps preserve the sauce in the fridge and freezer. If you're canning the sauce for pantry storage, increase to ¼ cup to ensure safe acidity levels.
Uses: Perfect for pasta, lasagna, pizza, shakshuka, baked eggs, meatballs, or as a base for soups and stews.