Homemade Tomato Sauce

There’s nothing quite like the rich, comforting taste of homemade tomato sauce simmering in your kitchen! Anyone who loves fresh, clean flavors will absolutely adore this recipe. The best part is you control exactly what goes in – no sneaky added sugars or excess sodium like store-bought versions.

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Additional Time: 30 minutes, Total Time: 1 hour, Serves: 12 people, Yield: 6 cups.

Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Dairy-Free, Healthy Immunity, Low-Sodium, Low-Fat, Soy-Free, Heart-Healthy, Vegan, Vegetarian, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 60 Calories, 3g Fat, 8g Carbs, 2g Protein.

Ingredients You’ll Need

Tomatoes: You’ll need 4 pounds of fresh tomatoes, cored, halved, and seeded. This might seem like a lot, but trust me – they cook down beautifully and give you that amazing fresh flavor you just can’t get from a jar.

Red Bell Pepper: One red bell pepper, halved and seeded, adds a lovely sweetness and depth to your sauce. The roasted flavor really makes this sauce special!

Olive Oil: Just 2 tablespoons divided – one for roasting and one for cooking. Use whatever good olive oil you have on hand.

Sweet Onion: One cup of chopped sweet onion gives you that perfect base flavor. Sweet onions work best here, but regular yellow onions are fine too.

Garlic: Four cloves of minced garlic because, honestly, is there ever too much garlic? This adds that wonderful aromatic base we all love.

White Balsamic Vinegar: One tablespoon brightens up all the flavors. If you don’t have white balsamic, regular balsamic works just fine.

Salt and Pepper: Just ¼ teaspoon each of salt and ground pepper. You can always adjust to taste later!

Fresh Herbs: Half a cup of chopped fresh basil, Italian parsley, or oregano (or mix them up!). Fresh herbs make all the difference in this sauce.

How to Make Homemade Tomato Sauce

Step 1: Preheat your broiler and get ready for some magic! Lightly brush your tomatoes and bell pepper with 1 tablespoon of olive oil. Arrange half the tomatoes and the pepper cut sides down in a 15×10-inch baking pan. Broil them 5 to 6 inches from heat for 8 to 10 minutes until they’re beautifully charred.

Step 2: Remove the charred veggies from the pan and wrap that pepper in foil. Repeat the broiling process with your remaining tomatoes. Let everything stand for 20 minutes until cool enough to handle safely.

Step 3: Peel off and discard those charred skins – they should come off easily now. Chop up your tomatoes and pepper, then set them aside. You’re going to love how sweet and smoky they smell!

Step 4: Heat the remaining tablespoon of oil in a large saucepan over medium heat. Add your chopped onion and minced garlic. Cook for 5 to 7 minutes, stirring occasionally, until the onion becomes tender and fragrant.

Step 5: Add your roasted tomatoes and bell pepper, along with the vinegar, salt, and pepper. Bring everything to a boil, then reduce the heat. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally, until the tomatoes break down and the mixture gets slightly thick.

Step 6: Cool the mixture slightly, then blend with an immersion blender until smooth. Return to the saucepan and heat through. Stir in those beautiful fresh herbs right at the end!

Easy and Quick Homemade Tomato Sauce Version

Want to speed things up? You can absolutely skip the broiling step and use 4 pounds of good canned whole tomatoes instead! Just drain them well, chop them up, and add them directly to your sautéed onions and garlic. You’ll still get amazing flavor, and it cuts your prep time in half!

Serving Ideas

This sauce is perfect over pasta for a complete, satisfying meal. Try it with some crusty garlic bread and a simple green salad. It’s also amazing as a pizza sauce or stirred into soups for extra richness.

Storage

Store your sauce in the fridge for up to one week in airtight containers. For longer storage, freeze it for up to 3 months in freezer-safe containers. To reheat, just thaw overnight in the fridge and warm gently in a saucepan over medium-low heat.

Substitutions

No white balsamic vinegar? Regular balsamic or even a splash of red wine vinegar works great. You can swap the red bell pepper for yellow or orange if that’s what you have. Fresh herbs can be replaced with 2 tablespoons of dried herbs – just add them earlier in the cooking process.

Pro Tips

• Choose the Right Tomatoes: Use ripe, in-season tomatoes for the best flavor. Roma or San Marzano varieties work wonderfully.
• Don’t Skip the Char: That broiled, slightly charred flavor really makes this sauce special and adds amazing depth.
• Make It Your Own: Add a pinch of red pepper flakes for heat, or a touch of honey if you like your sauce slightly sweeter.
• Batch Cook: Double this recipe and freeze half – future you will be so grateful!

FAQs

Can I use canned tomatoes instead of fresh?

You bet! Use 4 pounds of good quality canned whole tomatoes, drained. You’ll miss out on the roasted flavor, but it’s still delicious and much quicker to make.

How do I know when the sauce is thick enough?

The sauce is ready when it coats the back of a spoon and doesn’t run off immediately. It should be thick but still pourable – remember it will thicken slightly as it cools.

Can I make this sauce without an immersion blender?

Sure! You can use a regular blender (work in batches and be careful with hot liquids), or just leave it chunky for a rustic texture. Both ways are delicious!

What’s the best way to freeze this sauce?

Cool the sauce completely first, then freeze in portion-sized containers or freezer bags. Ice cube trays work great for small portions you can pop out as needed!

I’d love to hear how your homemade tomato sauce turns out! Drop a comment and let me know if you tried any fun variations. Happy cooking, friends!