Classic Tomato Sauce


Pizza! Pasta! Mozzarella sticks, meatballs,  breadsticks, there are SOOOOO many things that you need a good tomato sauce for. So-o-ooo many. If you’re like me, you can just eat it plain with a spoon. But not many people go that far. I understand.

I’m dumbfounded at how easy it is to make this sauce- Look below. See? That’s all you. Seriously. Which means my NEXT batch is going to be like, crazy. I’m going to experiment up the wazoo. I’m thinking Italian sauce is a must… maybe some mushrooms, bell peppers… what about pepperoni?! Whooaa…do I dare?


How would you specialize your tomato sauce?!

Although first I do recommend trying the classic style- you can’t go wrong with that. Then you can freeze it and use it later for like, one million different things. To get you going, here are 50 things you can make with it. That’ll keep you busy for a while.

Plus, here are some of my personal favorite recipes that go great with this sauce 😉

Classic Tomato Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2 quarts
  • ⅓ cup olive oil
  • Pinch of red pepper flakes
  • 4 crushed garlic cloves
  • ¾ cup chopped onion (optional)
  • 1 teaspoon fresh chopped oregano (or ½ teaspoon dried)
  • 1 tablespoon chopped fresh basil (or ½ tablespoon dried)
  • 1 teaspoon fresh chopped mint (optional)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 (28 oz.) cans of whole tomatoes or two quarts of freshly canned garden tomatoes
  • 1 heaping tablespoon tomato paste
  1. In a large pot, heat the olive oil, red pepper flakes, garlic, onion, oregano, basil, mint, salt, & pepper on medium heat for 5 minutes.

  2. Meanwhile, pour the tomatoes in a large bowl and mash them up with your hands until the desired texture for the sauce is reached (I like it with some chunks!)

  3. Pour the crushed tomatoes in the olive oil mixture, reduce to a simmer, and heat, partially covered, for 90 minutes, stirring in the tomato paste about halfway through.

  4. Remove from heat and serve! Feel free to top with some freshly grated parmesan cheese ; )

Recipe Adapted From: A Family Feast



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