Homemade Spaghetti Sauce Recipe
Pasta is one of the world’s most popular foods. This versatile dish is cooked in almost every country, as it can be prepared in countless ways and with a variety of recipes.
Pasta can also be paired with a wide range of sauces, such as tomato sauce, one of the healthiest and most delicious options thanks to its simple, natural ingredients.
Many stores sell ready-made tomato sauces, but making your own allows you to enjoy a truly healthy and flavorful sauce to accompany your favorite pasta.
Below, you’ll find everything you need to know about how to make tomato sauce for pasta, from ingredients to preparation, along with a personal story that celebrates homemade cooking.
My Grandmother’s Homemade Tomato Sauce
There are childhood memories we cherish for the rest of our lives—moments we revisit because they brought us joy. One of my most precious memories is of “Mimi’s tomatoes”.
During my youth, I spent time with my grandparents in the Vendée region of France. Near the Atlantic Ocean, the aromas of sea air mixed with the scent of homemade tomato and basil sauce, greeting me the moment I entered the kitchen where my grandmother prepared it.
My grandparents didn’t buy tomatoes from the supermarket. One of their friends, Mimi, always gifted them these incredible tomatoes. She spent her life in her garden, growing fruits and vegetables with care.
These tomatoes came in different shapes and colors, surprising me every time. Before Mimi’s tomatoes, I had only seen classic red tomatoes, nearly identical in appearance.
What a difference it makes to have a garden and plant diverse seeds—sometimes, it’s about letting nature take its course.
My grandmother explained this to me, and over time, I realized she was right. During the day, my grandparents would take me to the seaside, and when we returned home, Mimi would often leave a box of her fresh, sun-ripened tomatoes by the front door.
Table of Contents
The Ingredients and Flavors of Home Cooking
We used these tomatoes in many dishes, sometimes as simply as:
- Cooking them gently in a pan with olive oil, garlic, and basil
- Mixing them directly with pasta for an effortless meal
- Using them as a base for dishes with meat, fish, or rice
Because of this simplicity, it’s even more important to use the best and freshest tomatoes, ideally planted at the end of spring and harvested in summer.
For the rest of the year, canned tomatoes are recommended—especially those harvested in warm regions during peak season. While they aren’t quite the same as Mimi’s tomatoes, canned tomatoes are often better than supermarket tomatoes when it’s not tomato season.
Fresh basil is essential—never dried. This homemade sauce also includes onions, garlic, and olive oil, with a touch of sugar if the tomatoes lack sweetness. Optional additions include:
- Grated Parmigiano Reggiano to thicken the sauce
- Crushed olives (tapenade-style) for a Mediterranean twist
Although I can’t find Mimi’s tomatoes anymore, I still love returning to Vendée in the summer, walking past the house where so many beautiful memories were made.
How to Make Homemade Tomato Sauce With Basil (for Pasta and Pizza)
Recipe overview
- Dish: Side dish, Sauces
- Cuisine: European, French, Italian, Mediterranean
- Keywords: Basil, Tomato sauce, Pomodoro sauce, Red sauce, Tomato
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Ingredients table
| Ingredient | Quantity |
|---|---|
| Olive oil or butter | 2–3 tablespoons |
| Yellow onion (diced) | 1 large |
| Garlic cloves (crushed) | 2 |
| Tomatoes (fresh or canned) | 2 pounds fresh or 28 oz canned |
| Sugar (optional) | 1 tablespoon |
| Fresh basil | To taste |
| Salt | To taste |
| Pepper | To taste |
Preparation Steps:
- Heat the olive oil or butter in a medium saucepan.
- Add the chopped onion and crushed garlic; cook until soft and translucent (5–7 minutes).
- Add the tomatoes and bring the sauce to a gentle boil.
- Reduce heat and add basil, sugar (if using), salt, and pepper.
- Simmer for at least 30 minutes, stirring frequently and breaking down the tomatoes.
- For a smoother sauce, use an immersion blender. For a rustic texture, skip blending.
- Once the consistency is right, remove from heat and adjust seasoning.
- Add freshly chopped basil before serving for extra freshness.
Video Guide 📽️
Nutritional information (approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 90–110 kcal |
| Fat | 6 g |
| Carbohydrates | 10 g |
| Sugar | 6 g |
| Fiber | 2 g |
| Protein | 2 g |
| Sodium | Varies (based on salt added) |
How long does homemade tomato sauce last?
Homemade tomato sauce contains no preservatives, so it requires proper storage.
- Refrigerator:
- Up to 1 week in an airtight container
- Freezer:
- Up to 6 months when frozen in small portions
Freezing the sauce in ½-cup or 1-cup portions makes it easy to thaw only what you need for pasta, stews, or quick seasoning.
FAQs – Frequently Asked Questions
Can I use canned tomatoes instead of fresh ones?
Yes. High-quality canned tomatoes are an excellent choice, especially outside tomato season, and often taste better than supermarket fresh tomatoes.
Do I need to add sugar?
Sugar is optional and only necessary if the tomatoes are too acidic. Taste first before adding.
Can I make this sauce ahead of time?
Absolutely. This sauce tastes even better the next day as the flavors continue to develop.
Conclusion
Homemade tomato sauce is more than just a recipe—it’s a celebration of simplicity, tradition, and flavor.
Whether made with garden-fresh tomatoes or quality canned ones, this sauce brings warmth and authenticity to any pasta dish.
Inspired by cherished memories and rooted in honest ingredients, it’s a timeless recipe worth returning to, again and again.
