My Favorite Tomato Sauce
“Why has it taken me so long to publish this recipe?” It’s a question I’ve asked myself at least a dozen times since putting this post together. Perhaps it’s because it is one of those intuitive, ‘made-by-memory’ recipes that I’ve never bothered to write down.
Either way, this tomato sauce has been a staple in my kitchen for years. It relies on simple pantry ingredients and always hits the spot when I’m craving a classic tomato pasta sauce. It’s also beautifully forgiving—the kind of recipe you can tweak and adjust by taste without losing the heart of what makes it so good.
While this sauce celebrates the humble, yet reliable canned tomato, it’s elevated with a touch of onion, plenty of caramelized garlic, and a heavy infusion of fresh basil—which, for me, makes all the difference. The taste captures the essence of summer, yet it’s something you can pull together any day of the year.
Before I go further, I must share that this recipe is my take on Marcella Hazan’s famous tomato sauce. You know, the extremely simple one made with a single white onion and lots of butter?
Well, the last time that I gave credit where credit was due in the actual recipe title, I got the equivalent of an internet lashing (polite translation: “How dare you call this recipe Marcella Hazan’s Bolognese?”).
So, I have learned my lesson. No, I won’t call this her recipe, because several major changes have been made. However, this recipe is heavily inspired and adapted from the original.
How This Version Differs:
My take on Marcella’s classic tomato sauce is more tomato-forward and textured—utilizing a larger volume of canned tomatoes and a base of extra-virgin olive oil with just a small amount of butter. The result is a sauce that is lighter and (dare I say?) brighter in flavor.
For added depth, I incorporate whole garlic cloves, fresh basil, and Parmigiano-Reggiano rinds. The garlic cloves are caramelized in the olive oil and simmered until soft, before being mashed and stirred into the sauce before serving.
While you can simmer the sauce for as little as 30 minutes, I generally prefer to let it cook for 45 minutes to an hour. This allows the flavors to fully meld and the garlic to become extra soft and tender.
Sauce Components:
- Extra Virgin Olive Oil & Butter: I use a blend of both. The olive oil serves as the base for caramelizing the garlic, while butter is added later to provide richness and balance the acidity of the tomatoes.
- Whole Garlic Cloves: While 8 to 10 cloves might sound like a lot, keeping them whole is key. Whole garlic is much gentler than minced or crushed garlic, which can quickly become sharp or overpowering. These cloves caramelize in the oil and soften as the sauce simmers; by the time you’re ready to serve, they are silky enough to be mashed and stirred back into the sauce for a mellow, savory finish.
- Yellow Onion: Following the original method, a whole onion—halved through the root—is simmered in the sauce to infuse it with a subtle onion flavor. We’ll discard it just before serving.
- Canned Tomatoes: I typically use a combination of crushed and whole peeled tomatoes. For the best flavor, I highly recommend canned San Marzano tomatoes; Cento is a reliable, widely available option.
- Note: You can certainly use two cans of whole tomatoes. If doing so, I recommend using an immersion blender or a small blender to pulse one can before using.
- Fresh Basil & Parmigiano Rinds: These are my non-negotiables for building flavor. Several stems of fresh basil—crushed lightly in your hand to release their oils—infuse the sauce with a bright, herbal quality. Meanwhile, the Parmigiano-Reggiano rinds provide a savory umami backbone that simply cannot be replicated. (I use this same trick to add depth to soups!)
- Dried Oregano & Red Pepper Flakes: While optional, a pinch of each adds a subtle background note.
A Note on Yield: This recipe yields roughly two quarts. I personally prefer a saucy pasta—usually at least one quart of sauce per 3/4 to 1 lb of dried pasta—so this batch provides more than enough for a hearty dinner, plus leftovers for the fridge or freezer.
It is my philosophy that if you’re making a sauce this simple, you might as well make a double batch. Future-you will be grateful to find a jar of this in the freezer on a busy weeknight.
PS. If you’re looking for ideas, I regularly use leftovers for these stuffed portobello mushrooms.
My Favorite Tomato Sauce
Ingredients
- ¼ cup extra virgin olive oil
- 8-10 garlic cloves peeled
- 1 medium yellow onion peeled and halved lengthwise through the root
- 1 (28-ounce) can crushed San Marzano (or Italian) tomatoes* see headnote
- 1 (28-ounce) can whole San Marzano tomatoes
- 4 tablespoons unsalted butter cut into cubes
- 1-2 ounces fresh basil stems and leaves
- 2-3 parmigiano-reggiano cheese rinds
- ½ teaspoon dried oregano optional
- pinch dried red pepper flakes
- kosher salt + freshly ground black pepper
Instructions
- Heat the olive oil in a large Dutch oven (at least 5 quarts) over medium-low heat. Add the whole garlic cloves and sauté for 8–10 minutes, stirring and flipping frequently, until they are golden on all sides. Add the onion halves, cut-side down, and cook for an additional 1–2 minutes.
- Reduce the heat to low and carefully add both cans of tomatoes. Use a splash of water to rinse the remaining juice from each can and add it to the pot. Add the butter, Parmigiano rinds, oregano, red pepper flakes, salt, and a generous amount of black pepper. (If using Diamond Crystal kosher salt, you can start with ¾ – 1 teaspoon, otherwise add to taste and adjust before serving). Lightly crush the basil stems in your hands to release their oils before tucking them into the sauce. Stir to incorporate.
- Bring the mixture to a very low boil—just until you see bubbles breaking the surface around the edges—then reduce to a low simmer. Cook uncovered for a minimum of 30 minutes (ideally 45 to 60 minutes), stirring occasionally and adjusting the heat as needed. As it simmers, the butter will melt and emulsify, and the tomatoes will begin to break down slightly.
- Remove and discard the onion halves, cheese rinds, and any bulky basil stems. Using a fork, fish out and press the softened garlic cloves against the side of the pot—they should be silky enough to crush with minimal effort—and stir them back into the sauce. At this stage, you can also use a fork to break up any large tomato chunks to your preferred consistency. Taste and adjust with additional salt and pepper as needed.
- For Serving: Toss the sauce with your favorite pasta and a splash of starchy pasta water, thinning as needed to coat the noodles. Finish with a chiffonade of fresh basil, a final drizzle of high-quality extra virgin olive oil, and freshly grated Parmigiano-Reggiano cheese.
Storage Instructions:
- To Refrigerate: Store the sauce in airtight jars or containers for up to 5 days.
- To Freeze: This sauce freezes beautifully. Allow it to cool completely before transferring to freezer-safe bags or jars (leaving an inch of headspace for expansion). It will keep perfectly in the freezer for up to 3 to 4 months.
- To Reheat: Thaw overnight in the refrigerator, or gently reheat from frozen in a small saucepan over low heat, adding a splash of water if needed to loosen it up.