Homemade Tomato Sauce The Full Experience
History
Tomato sauce as we know it has its roots in Southern Italy Although tomatoes are native to the Americas and were brought to Europe in the 16th century, it took a while before they became a beloved part of Italian cuisine. By the late 17th century, Neapolitans began using tomatoes to make a cooked sauce for pasta, and by the 19th century, tomato sauce had become an iconic element of Mediterranean cooking. Today, from Napoli to New York every family has their own “secret” version — and now, so will you.
Ingredients (Makes about 8 cups — enough for a big family meal or to freeze for later)
- 3 kg (6.5 lbs) ripe tomatoes Roma or plum are ideal, but you can use any meaty variety)
- 1 large onion finely chopped
- **6 cloves garlic minced
- **3 tbsp olive oil extra virgin for the best )
- 2 medium carrots, peeled and finely grated (for natural sweetness)
- 2 celery stalks, finely chopped
- 2 tbsp tomato paste (intensifies flavor)
- 1 tsp sugar (optional, balances acidity)
- 2 tsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 bay leaves
- Fresh basil leaves for garnish (optional)
- ½ cup vegetable or chicken stock (optional, for extra depth)
Instructions
- Prepare the tomatoes
- Bring a large pot of water to a boil.
- Score a small “X” on the bottom of each tomato.
- Drop them in boiling water for 1 minute, then transfer to ice water.
- Peel off skins, remove cores, and chop roughly.
- Build the flavor base
- Heat olive oil in a large heavy pot over medium heat.
- Add onions, carrots, and celery. Sauté for 8 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add tomato depth
- Stir in tomato paste and cook for 2 minutes to caramelize it.
- Add chopped tomatoes, salt, pepper, sugar, oregano, basil, thyme, and bay leaves.
- Pour in stock if using.
- Simmer low and slow
- Bring to a gentle simmer.
- Reduce heat to low, partially cover, and simmer for 1.5 to 2 hours, stirring occasionally.
- Adjust and blend
- Taste and adjust seasoning.
- For a smooth sauce, blend with an immersion blender (or leave chunky for rustic style).
- Finish with fresh basil
- Remove bay leaves.
- Stir in fresh basil leaves before serving.
Methods & Tips
- Roasting method: For deeper flavor, roast the tomatoes in the oven at 200°C (400°F) for 40 minutes with olive oil, salt, and pepper before adding to the pot.
- Freezing tip : Let the sauce cool completely, then store in airtight containers for up to 4 months.
- Double batch : This sauce freezes so well that it’s worth making extra.
- Meat version : Brown ground beef, pork, or sausage with onions before adding tomatoes. Benefits
- **Rich in Lycopene Tomatoes are loaded with this antioxidant, which supports heart health and may reduce cancer risk.
- Boosts Immunity Garlic and onion provide antimicrobial properties.
- Low in Calories*Perfect for weight control while still being satisfying.
- Versatile : Can be used for pasta, pizza, lasagna, shakshuka, or as a base for soups.
Nutrition (per ½ cup serving — approximate)
- Calories: 70 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 3g
- Fiber: 3g
- Sugar: 8g
- Sodium: 350mg
- Lycopene: 10 mg a lot
Lovers of This Recipe
- Pasta lovers — from spaghetti to penne.
- Pizza enthusiasts
- the perfect homemade pizza sauce base.
- Meal preppers — make once, enjoy all week.
- Mediterranean diet followers** — it’s heart-healthy and packed with nutrients. Conclusion
This homemade tomato sauce** is more than a recipe — it’s a tradition, a comfort food, and a base for endless dishes. Whether you keep it simple or customize with spices and meats, this sauce is your passport to authentic Italian-style cooking right in your kitchen.