I learned how to make the absolute best homemade tomato sauce when I was living in Tuscany in Italy.
I used to make this sauce several times a week to create Pasta Pomodoro. It’s also an essential ingredient in my oven baked eggplant recipe.
I make this sauce with fresh tomatoes for the best flavour but if you’ve run out or want to make it simpler & quicker you can use tinned tomatoes.
I’ve also added chilli to this one but the true Italian tomato sauce is without chilli. Otherwise it becomes an Arrabiata sauce instead of Tomato sauce. But hey, who says we can’t play things around a bit!
It doesn’t take many ingredients to make the best tomato sauce.
The secret of the flavour lies in taking your time with this sauce. You can make a tomato sauce quick-track recipe or you can make this best tomato sauce recipe and the difference lies in the time you take to cook it. That’s what brings out the richness of the flavours here.
Slice the onions and fry slowly along with the chopped garlic, a little salt and some herbs of your choice. Let them fry for a long time and then add the chopped tomatoes and a little more salt.
Cover with a lid and leave to cook slowly for a long time. When it’s had a good long cooking session and the sauce is a sauce rather than chunks of tomato, it’s time to take off the lid, turn up the heat and reduce the sauce.
Check the flavour and if necessary add a little extra salt, pepper, chilli, herbs or soy sauce.
Make this tasty tomato sauce to use in other recipes or as a pasta sauce
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 2 onions sliced into half rings
- 4 cloves garlic, finely sliced and chopped
- Fresh basil
- 1 fresh chilli, finely sliced
- 4 large tomatoes, finely chopped
- salt & pepper
- olive oil
- Heat a little olive oil in a saucepan and add the sliced onions, chopped garlic and finely sliced chilli. Add a little salt. fry on a low to medium heat until the onions are transparent. One of the tricks of this bursting-with-flavour sauce is to do everything slowly and let it take its time. So let the onions cook slowly rather than fast.
- When the onions look cooked, add the tomatoes and a little more salt. Tear up the basil leaves and add them to the pan. Bring to a simmer and then put a tightly fitting lid on the pan and turn the heat down.
- Leave to cook until the tomatoes have lost their shape. You can cook them as slowly as you like. The longer they are on the heat the more flavour comes out into the sauce.
- When the tomatoes have lost their shape, remove the lid and turn the heat up until the sauce is bubbling. Let it bubble until the excess water has evaporated and the sauce is of the right consistency for you.
- Serve with pasta or use the sauce in another dish like aubergine layers for example.
- This is the best homemade tomato sauce but it is the long-cook version. If you want a quicker sauce, use tinned tomatoes and use the same ingredients but speed everything up. You can make the quick version of this sauce in 15 minutes!