# The Best Authentic Italian Tomato Sauce Recipe (Simple Homemade Marinara) Source: https://trevorfarias.com/recipes/italian-tomato-sauce Author: Trevor (Trevor's Kitchen) Published: 2026-09-06 · Updated: 2026-09-06 Category: Sauces & Salsas · Cuisine: Italian > Authentic Italian tomato sauce needs only good canned whole peeled tomatoes, preferably San Marzano, extra-virgin olive oil, garlic, a little onion, salt and fresh basil. Warm the garlic and onion gently in the oil, crush the tomatoes in by hand with their juice, and simmer uncovered for about 45 minutes until thick and sweet. No sugar, no dried herbs, no long list of ingredients: the tomatoes do the work. ## At a glance - Prep time: 10 minutes - Cook time: 50 minutes - Total time: 1 hour - Yield: About 6 cups (enough for 2 pounds of pasta) - Servings: 8 - Calories per serving: 110 ## Ingredients - 2 28-ounce cans whole peeled tomatoes, preferably San Marzano - 1/4 cup extra-virgin olive oil, 60 ml, plus more for finishing - 4 garlic cloves, thinly sliced - 1/2 small yellow onion, finely chopped, about 1/2 cup - 1/4 teaspoon red pepper flakes, optional - 1 1/2 teaspoons fine salt, plus more to taste - 1 large sprig fresh basil, plus a handful of torn leaves to finish - 1/2 teaspoon sugar, only if the sauce tastes sharp ## Instructions 1. **Crush the tomatoes.** Pour the tomatoes and their juice into a large bowl. Crush them with your hands into rough, uneven pieces, removing any tough stem ends or bits of skin. Set aside. _Tip: Hand-crushing gives the sauce body. A blender makes it thin and foamy._ 2. **Cook the aromatics.** Warm the olive oil in a wide, heavy pot or deep skillet over medium-low heat. Add the garlic, onion and red pepper flakes and cook gently, stirring often, until the onion is soft and translucent and the garlic is fragrant but not browned, 6 to 8 minutes. 3. **Add the tomatoes.** Pour in the crushed tomatoes with all their juice, add the salt and the basil sprig, and stir. Raise the heat and bring to a lively simmer. 4. **Simmer.** Reduce the heat so the sauce bubbles gently and cook uncovered, stirring every 10 minutes and scraping the sides, for 45 minutes to 1 hour. It is done when it has thickened, darkened slightly, and the oil has begun to separate at the edges. 5. **Finish.** Remove the basil sprig. Taste and add more salt as needed, and the sugar only if the sauce is sharp. Stir in the torn basil leaves and a tablespoon of fresh olive oil. For a smoother sauce, mash with a potato masher or pulse briefly with an immersion blender. ## Equipment - Wide heavy-bottomed pot or deep 12-inch skillet - Large bowl for crushing tomatoes - Wooden spoon - Potato masher or immersion blender (optional) ## Notes - Buy whole peeled tomatoes, not crushed or diced. The quality of the can is the quality of the sauce. - Keep the heat low when cooking the garlic; browned garlic turns bitter. - A wide pot reduces the sauce faster than a tall one. ## Why this recipe works - Whole peeled tomatoes crushed by hand give a rustic texture and better flavor than pre-crushed or diced, which contain firming agents. - Cooking the garlic and onion gently in generous olive oil builds a sweet base without bitterness. - Simmering uncovered concentrates the tomatoes and cooks out the tinny, acidic edge of canned tomatoes. - Fresh basil added at the end, and a final swirl of raw olive oil, keep the sauce tasting fresh rather than stewed. ## Which canned tomatoes are best for Italian tomato sauce? Whole peeled tomatoes, every time. They are the highest-quality fruit in the can, packed in juice or purée rather than the calcium chloride that keeps diced tomatoes firm. Certified San Marzano tomatoes (look for the D.O.P. seal) are the classic choice: sweeter, less acidic and with fewer seeds. But a good domestic brand of whole peeled plum tomatoes makes an excellent sauce too. Taste the juice from the can; if it tastes sweet and fresh, the sauce will be too. Fresh tomatoes are wonderful in late summer. Use 4 pounds of ripe plum tomatoes, peeled and roughly chopped, and expect to simmer an extra 15 to 20 minutes. ## Onion, garlic, or both? Different regions of Italy argue about this. Neapolitan marinara is often garlic only; a Tuscan sugo leans on onion. This recipe uses a modest amount of both, which gives a rounder flavor. If you prefer a pure marinara, skip the onion and use six cloves of garlic, sliced thin. If you like a sweeter, smoother sauce, use a whole small onion and just two cloves. ## Should you add sugar to tomato sauce? Not if the tomatoes are good. Sugar was added to fix harsh, underripe tomatoes, and a slow simmer with sweet onion and garlic does the same job. Taste the finished sauce; if it is still sharp, a half teaspoon of sugar or a grated carrot cooked with the onion will balance it. What you should never skip is the salt, which makes tomatoes taste more like themselves. ## What to make with this tomato sauce - Spaghetti al pomodoro: toss with hot pasta, a splash of pasta water and grated Parmesan. - Pizza sauce: use it straight from the pot, or simmer 15 minutes longer to thicken. - Chicken, eggplant or veal Parmesan, lasagna, baked ziti and stuffed shells. - Shakshuka: simmer eggs in the sauce with a pinch of cumin and paprika. - Meatballs and sausage: brown them, then simmer in the sauce for 30 minutes. ## Storage - Refrigerate in a covered jar for up to 5 days. The flavor improves overnight. - Freeze in 1- or 2-cup portions for up to 6 months. Thaw in the refrigerator or straight in a pot over low heat. - For canning, follow a tested pressure-canning or acidified water-bath recipe; this sauce alone is not formulated for shelf storage. ## Variations - Arrabbiata: increase the red pepper flakes to 1 teaspoon and add them with the garlic. - Sunday sauce: brown 1 pound Italian sausage and a few pork ribs, then simmer them in the sauce for 2 hours. - Vodka sauce: stir 1/3 cup vodka into the aromatics and cook 2 minutes before the tomatoes; finish with 1/2 cup heavy cream. - Puttanesca: add 3 chopped anchovies with the garlic, and 1/2 cup olives and 2 tablespoons capers for the last 10 minutes. ## Frequently asked questions **What is the difference between marinara and tomato sauce?** In American usage, marinara is a quick, simple sauce of tomatoes, garlic, olive oil and herbs, while 'tomato sauce' or Sunday sauce is often simmered longer, sometimes with meat. This recipe is a classic marinara-style sugo di pomodoro and works anywhere either is called for. **How long should tomato sauce simmer?** At least 30 minutes to cook off the raw, tinny taste of canned tomatoes; 45 minutes to an hour gives a thicker, sweeter sauce. Beyond two hours the fresh tomato flavor starts to fade, so longer is not automatically better. **Why does my tomato sauce taste bitter or acidic?** Usually the garlic browned, or the tomatoes were poor quality. Cook the garlic gently, use good whole peeled tomatoes, and make sure the sauce has enough salt. If it is still sharp, add 1/2 teaspoon of sugar or a small pat of butter at the end. **Can I use fresh tomatoes?** Yes, in season. Use about 4 pounds of ripe plum tomatoes. Score an X on the bottom, blanch for 30 seconds in boiling water, peel, chop and proceed with the recipe, simmering 15 to 20 minutes longer to cook off the extra water. **How much sauce do I need per pound of pasta?** About 2 1/2 to 3 cups of sauce per pound of dried pasta, which is less than most people expect. Italian cooking uses just enough to coat the pasta, with a splash of the starchy cooking water to help it cling. ## Nutrition (per serving, estimated) - Calories: 110 - Fat: 7 g - Saturated fat: 1 g - Carbohydrates: 10 g - Fiber: 2.5 g - Sugar: 6 g - Protein: 2 g - Sodium: 470 mg - Cholesterol: 0 mg --- Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/italian-tomato-sauce Structured data (JSON): https://trevorfarias.com/recipes/italian-tomato-sauce/recipe.json