Easy Homemade Spaghetti Sauce
This quick homemade spaghetti sauce comes together in just 30 minutes with simple pantry staples. It delivers fresh, bright tomato flavor without preservatives or hidden ingredients, and tastes far better than any jarred sauce. Perfect for busy weeknights when you need something satisfying and delicious on the table fast.
Equipment
- Large saucepan or Dutch oven Heavy-bottomed for even heat distribution
- Wooden spoon
- Sharp knife
- Cutting board
- Can opener
- Measuring spoons
Ingredients
- 2 tablespoons extra virgin olive oil 30ml
- 1 medium yellow onion about 150g, finely diced
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes 794g, San Marzano preferred
- 1 14-ounce can diced tomatoes 397g, with juices
- 2 tablespoons tomato paste 30g
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes optional
- 1 teaspoon sugar to balance acidity
- salt and black pepper to taste
For Garnish
- fresh basil leaves optional, for serving
Instructions
- Dice the onion into small, even pieces and mince the garlic finely. Have all canned tomatoes and seasonings measured and ready.
- Heat olive oil in Dutch oven over medium heat until shimmering. Add onion and cook 5-6 minutes until softened and translucent, then add garlic and cook 60 seconds until fragrant.
- Stir in tomato paste and cook 1-2 minutes, stirring constantly. Pour in crushed tomatoes and diced tomatoes with juices, scraping up any browned bits from the bottom.
- Add basil, oregano, red pepper flakes if using, sugar, salt, and black pepper. Stir well to distribute seasonings evenly throughout the sauce.
- Bring sauce to a gentle boil, then reduce heat to low. Simmer uncovered 15-20 minutes, stirring occasionally, until thickened and flavors meld together.
- Remove from heat and let rest 2-3 minutes. Tear in fresh basil if desired and serve over cooked pasta.
Notes
- Use San Marzano tomatoes when possible for naturally sweeter, less acidic flavor
- Don't skip properly softening the onions - this develops essential sweetness in the sauce
- The pinch of sugar balances acidity without making the sauce taste sweet
- Simmer on low heat rather than boiling to prevent splattering and develop deeper flavor
- For meat sauce: brown 1 pound ground beef or Italian sausage before adding onions
- For creamy tomato sauce: stir in 1/4 cup heavy cream at the end
- Store in airtight container in refrigerator up to 5 days or freeze up to 3 months
- Add a splash of water when reheating if sauce has thickened too much
- This sauce works beautifully as pizza sauce, in lasagna, or served with meatballs
- Frozen sauce can be thawed overnight in refrigerator before gently reheating
Nutrition
Serving: 1ServingCalories: 95kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 380mgPotassium: 450mgFiber: 3gSugar: 7gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 8mg
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