tomato sauce with crushed tomatoes recipe

Written ByJenny Smyth Posted on
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The Best tomato sauce with crushed tomatoes recipe

I’ve been making this tomato sauce with crushed tomatoes recipe for years, and it’s always a hit with my family. The best part is that it’s incredibly easy to make and requires just a few ingredients.

I love that it’s a great way to use up fresh tomatoes, and the resulting sauce is so rich and flavorful. My kids love it when I serve it over pasta or as a dipping sauce for bread, and my husband requests it whenever we have a BBQ or potluck dinner.

This recipe is perfect for any occasion, whether it’s a quick weeknight meal or a special gathering with friends and family. Not only is it delicious, but it’s also packed with nutrients from the tomatoes and has no added preservatives or sugars.

My grandmother used to make a similar sauce when I was growing up, and I’m so glad I can continue her tradition with this recipe. The technique of crushing the tomatoes by hand gives the sauce an amazing texture that you just can’t replicate with canned tomatoes.

It’s definitely worth the extra effort to get this right.

Classic Tomato Sauce with Crushed Tomatoes

4.7 from 617 votes

This tomato sauce with crushed tomatoes is a versatile and flavorful base for pasta, pizza, or any dish that needs a rich tomato flavor. It is easy to make and can be stored in the refrigerator for up to a week.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Tomato Sauce

2 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 small can (6 oz) tomato paste
1 tsp salt
1 tsp sugar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
1/4 cup fresh basil, chopped

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add chopped onion and cook until softened and translucent, about 5 minutes.
3Add minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4Pour in the crushed tomatoes and tomato paste.
5Stir well to combine, ensuring there are no lumps.
6Add salt, sugar, dried oregano, dried basil, black pepper, and red pepper flakes (if using).
7Stir well to incorporate all the ingredients.
8Reduce the heat to low, cover the pot, and let the sauce simmer for about 20-25 minutes.
9Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
10The sauce is ready when it has thickened slightly and the flavors have melded together.
11The color will deepen and the sauce will have a richer aroma.
12Taste and adjust the seasoning if necessary.
13Stir in the fresh basil just before serving.
14If the sauce is too thick, add a little water to reach your desired consistency.

🔧Equipment

Large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 15g🥩Protein: 2g

📝Notes

Tips: For a smoother sauce, you can use an immersion blender to puree the tomatoes. This sauce freezes well, so make a large batch and store it for future use.

This tomato sauce with crushed tomatoes recipe is always a good idea for any occasion because it’s easy to make, packed with nutrients, and tastes amazing over pasta or as a dipping sauce for bread. One of my favorite ways to serve it is at family gatherings – everyone loves when I bring out big pots of freshly cooked pasta smothered in this delicious sauce.

For storage ideas, simply let the cooked sauce cool completely before transferring it to an airtight container in the refrigerator where it will keep for up to 5 days. Reheating is easy – just warm it up on the stovetop or in the microwave until heated through.

❓ Frequently Asked Questions About Tomato Sauce with Crushed Tomatoes

Q: What type of tomatoes should I use for this recipe?

A: For the best flavor, use fresh, high-quality tomatoes that are heavy for their size and have no visible signs of bruising or blemishes. Some good options include Roma, cherry, or heirloom tomatoes. If you’re using store-bought tomatoes, choose ones that are labeled ‘san marzano’ or ‘pomodoro’ for the best results.

Q: Can I use canned tomatoes instead of fresh?

A: While you can use canned tomatoes in a pinch, they won’t provide the same level of flavor and texture as fresh tomatoes. If you do decide to use canned, look for ones that are labeled ‘san marzano’ or ‘pomodoro’ for better quality.

Q: How do I crush the tomatoes by hand?

A: To crush the tomatoes by hand, place them in a large bowl and use your hands or a potato masher to break them down into small pieces. Be gentle so you don’t release too much juice into the mixture.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the crushed tomato mixture up to 24 hours in advance and storing it in an airtight container in the refrigerator until you’re ready to cook it down.

Q: How long does this recipe take to prepare?

A: This recipe should take about 20-30 minutes to prepare from start to finish, depending on how quickly you can crush the tomatoes.

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