This homemade tomato sauce recipe is proof that sometimes the best things in life are the simplest ones! Ripe tomatoes, salt, an onion, and butter—that’s all you need for the greatest tomato sauce of all time.

If you know me, you understand my love affair with Italian sauces. From classic Bolognese to hearty Braised Beef Ragù and spicy Pasta Puttanesca, my kitchen has seen it all. But nothing brings me back like a simple, luscious tomato sauce.

Making fresh tomato sauce was once a cherished memory from my grandma’s kitchen. I can still recall the warm, inviting aroma of her meatballs simmering in that simple sauce, tasting like pure love.

Initially, I thought such deliciousness must come from complex processes, especially the daunting prospect of peeling tomatoes. But you know what? Peeling tomatoes is surprisingly straightforward—and so is this sauce.

This recipe draws inspiration from my grandma’s traditional sauce and is lovingly adapted from Marcella Hazan’s renowned recipe. Trust me, once you taste it, you’ll understand why it’s a keeper!

For the best flavor and texture, paste tomatoes are ideal. These varieties are meatier and less watery, perfect for sauces and salsas! Here are some popular types:

• San Marzano: This variety is sweet and dense, making it a top choice for sauces. Authentic San Marzanos must be grown in Italy but seeds are available for home gardening!
• Roma: Easily found in the U.S., they are slightly less sweet but still fantastic for sauce-making.
• Amish Paste: These are oval-shaped and on the sweeter side with a fresh flavor.
• Opalka and Polish Linguisa: Rich and meaty heirlooms that contribute depth to your sauce.
• Big Mama, Jersey Devil, and Jersey Giant: Larger varieties mean fewer tomatoes to peel and chop!

If you’re up for a little gardening, I wholeheartedly suggest growing your own tomatoes. There’s something incredibly fulfilling about eating produce you’ve nurtured yourself.

Don’t have a green thumb? No worries, shopping at local markets is a great alternative. Look for tomatoes that have ripened on the vine for a better flavor. Always aim to buy from local farmers if you can!

At the Supermarket:

When at the grocery store, skip the pre-packaged tomatoes. Instead, pick them up, examine their color, and go for the heaviest options you can find. They should have a sweet, fresh smell—this signals quality!

As mentioned, this recipe is a gentle adaption of a treasured classic from Marcella Hazan. Here’s what you need to know:

• Rustic Style: This sauce is meant to be chunky. If you prefer it smooth, feel free to blend after cooking!
• Freshness Matters: The cooking time is short to maintain the vibrant flavors of the tomatoes; however, simmering longer will deepen the flavor and thickness.
• Customize: While this sauce shines with just four ingredients, I often add garlic or fresh herbs like basil.
• Batches: This recipe yields about 6 cups! Perfect for freezing or using in your favorite dishes.

Recommended Tools:

• Chef’s knife
• Cutting board
• Large pot
• Wooden spoon

Step 1: Peel and Chop the Tomatoes

• As you’re peeling the tomatoes, take a moment to admire how fresh and ripe they are—they’ll taste amazing! Chop them into manageable pieces.

Step 2: Cook with Onion and Butter

• In a large pot, combine the chopped tomatoes, onion halves, and butter. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes until thickened.
• Be sure to supervise your sauce, giving it a good stir occasionally, and crush the larger tomato pieces with your spoon.
• Taste and adjust the salt before serving. Remove the onion before plating up!

Although my favorite way to use this tomato sauce is over a steaming bowl of pasta, there’re countless other options:

• Make a comforting tomato soup—garnish it with fresh basil and serve alongside grilled cheese!
• Incorporate it into stews, chili, and hearty soups.
• Perfect for parmigiana dishes, whether chicken, beef, or eggplant!
• Use it in Tuscan beans, simmering them until they soak up that gorgeous tomato flavor.
• Try it in a traditional Shakshouka, poaching eggs right in the sauce.
• Stir it into risottos or drizzle it over creamy polenta.