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An authentic and delicious Italian Tomato Sauce that has been passed down through generations.
This recipe for Italian Tomato Sauce is a recipe that my husband Jack spent years perfecting. For Jack, knowing how to make a great Italian Tomato Sauce is a very personal thing – and it brings back fond memories of his childhood.
To this day, Jack clearly remembers the amazing smells coming from a pot of tomato sauce that was always simmering away on the stove anytime he visited his Italian grandparents. He worked hard to recreate that wonderful recipe in our own kitchen – and this is it!
In fact, ever since posting this Italian Tomato Sauce recipe here on A Family Feast back in 2013, we’ve had so many readers write to us to tell us how much they love this sauce. And, many of our readers have told us that they now consider this their ‘go-to’ Italian tomato sauce recipe. (Note: We haven’t made any changes to the recipe over the years, we just included some updated photos today!)
There are so many different ways to make an Italian Tomato Sauce and depending on whom you ask – and where their family originally came from – you will find many different family recipes. Some use different types of tomatoes, some with or without meat, some cooked for a long time giving the sauce a deep, rich taste and others cooked for just a short time for a light fresh taste. Some families even refer to their Italian tomato sauce as Sunday Gravy or Marinara. (Click on those links – we have our own version of those recipes too!)
What’s the difference between Italian Tomato Sauce, Sunday Gravy, Marinara Sauce and other kinds of sauces?
- For Jack, an Italian Tomato Sauce is a tomato-based sauce that simmers for a long time on the stove so that the flavors really deepen and develop. (This recipe is a delicious example!)
- A Sunday Gravy recipe is a tomato sauce cooked along with a variety of meats including meatballs, spare ribs, sausage, and pork chops, so the sauce picks up additional flavor from the meat.
- Finally, Marinara is also a tomato-based sauce, but it’s a quickly-cooked sauce, yielding a bright, fresh tomato flavor.
- And – since we’re talking about all types of tomato sauces – we also have a Roasted Tomato Pizza Sauce recipe AND an Easy No-Cook Pizza Sauce recipe you might be interested in checking out too. Pizza sauces typically have a bold flavor that is meant to both complement and shine through the flavors of the dough, cheese and toppings on a pizza.
- We also have recipes for Bolognese (a meat sauce that is cooked low and slow with milk), a more traditional Italian Meat Sauce (made with ground beef and Italian sausage), and finally an Italian Meat Ragu (made with shredded beef and other ingredients).
Today’s recipe is originally inspired by a version of Italian Tomato Sauce that Jack grew up with, and he credits his Aunt Mary for this recipe, plus some additional influences from the sauce that Jack’s father (aka Grampa) used to make. If you happen to be growing San Marzano Pomodoro tomatoes in your garden – definitely use those! However, if fresh tomatoes aren’t available, we think some of the best San Marzano Pomodoro canned tomatoes are made by Cento and Pastene – and both brands are readily available at most local grocery stores.
Mangia!
P.S. We freeze our Italian Tomato Sauce in gallon zipper seal bags for long-term storage, laying the bags flat after filling and squeezing out any excess air. Freeze the bags flat on a sheet pan, then once frozen you can fit them more easily in your freezer. For information on how to can a high-acid food like tomato sauce, we suggest that you visit the Ball Canning website here. Here is another interesting link about canning tomato sauce which suggests that the pressure method should be used to ensure safe canning of any homemade tomato sauce.
You may also like these other Italian family classics:
- Marinara Sauce
- Nanny’s Italian Stuffed Peppers
- Classic Lasagna
- Sunday Gravy
- Grandma Gennaco’s Beef Braciole
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Italian Tomato Sauce
An important first step to note when making this sauce is to bring the olive oil up to temperature very slowly with the garlic, herbs, and spices, and cook for about five minutes to brown the garlic. This is a step that Jack has seen referenced in a number of great Italian cookbooks and although not clearly stated why, we believe this slow heat-up process allows the oil to be infused with the seasonings providing a really delicious base to your sauce.
Ingredients
- 1/3 cup good quality extra virgin olive oil
- Pinch of red pepper flakes
- 4 crushed garlic cloves
- ¾ cup chopped onion (optional)
- 1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
- 1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
- 1 teaspoon fresh chopped mint, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 28-ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
- ¼ cup freshly grated Parmesano Reggiano cheese
- 2 tablespoons unsalted butter
Instructions
- Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.
- In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add red pepper flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.
- Remove the pot from the burner and place a heat diffuser over the burner. Place the pot over the heat diffuser and add the tomatoes. Turn burner to medium high and stir until they start to boil. Then reduce to simmer, partially cover and simmer 90 minutes.
- After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavors. Stir again and serve.
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Notes
The old saying about the sauce tasting better the next day reheated is true. It gives the flavors a chance to blend and mellow out.
I have been using Centro cherry tomatoes for other dishes, but NOT my Sunday meat sauce. They are much less expensive for the large can than the San Marzano tomatoes. Can I substitute these for sauce and what would be the difference in taste? They seem to be of very high quality and taste good. I love good sauce and believe the tomaotes are the key to it.
Hi Lois! San Marzanos are considered the ‘gold standard’ for a good sauce but I’m sure the cherry tomatoes will still result in something delicious! We haven’t made this recipe using the Cento cherry tomatoes so I can’t speak specifically to how it will taste. Please let us know how it comes out and thanks for visiting our site!
Thank you for your prompt reply. I am going to try it this Sunday and I will let you know. Because, as with the others on this site, it is the tomatoes that make the difference in the sauce. One only has to learn the hard way about THAT!!
I make this with fresh cherry and grape tomatoes from my garden and I’ll add in some San Marzano or Amish paste tomatoes if I have them. I’ve noticed with adding the cherry and grape, they’re sweet enough you don’t have to add the sugar at all! It gives this sauce the perfect amount of sweetness!
Thank you Carlee!
I would like to try this recipe with my fresh Romas and cherry tomatoes from the garden. Do I need to chop them up finely, coarsely or any other recommendation on how to use fresh tomatoes in this recipe? Thank you!
You would use the equivalent weight of fresh as the canned in the recipe (so about 3-1/2 to 4 pounds of fresh) – and you will want to remove the skins from the tomatoes before adding them to the sauce. Bring some water to a boil; then cut an X in the bottom of each tomato before putting it into the boiling water. Leave in boiling water until the skin starts to peel (just a minute or so). With a slotted spoon, remove them to an ice water bath to cool quickly. Once cool enough to handle, remove to a sheet tray. Skin will peel right off. Pinch green stem and twist and pull. What is left will all be usable for the sauce – and add all of the juices that seep out as you work on the tomatoes.
Also note that fresh tomatoes have an overall higher water content than canned, so you may need to simmer the sauce for longer to get the thickness you’d like. You may also want to have some tomato paste on hand in case you need to thicken it further – the paste will also add some richness and flavor to the sauce so start with a little and add more as needed. Good luck!
Hi! I have made your sauce tonight for dinner and it was delicious! Just can’t figure out why it didn’t thicken up? Any suggestions? Thanks 🙂
Jenni
Hi Jenni! You could try adding some tomato paste and cooking it down longer. Hope that helps! Martha
Thanks for this recipe! After perusing the web for a LONG time I finally settled on this recipe and I am in the “simmering” stage right now. The house smells awesome. I am going to put a jar in the fridge to use after a couple of days, and the remainder is going to be canned for winter use (I tripled the recipe and used fresh garden tomatoes! Although I did add most of a can of San Marzano tomatoes as they were left over from another recipe earlier this week). I cannot wait to try it! Only change I made was to add a carrot and stalk of celery which I will remove after simmering. Have never added parmesan directly to the sauce, buy I think it is a great idea.
Leaving out the cigar ash…….
Thanks again!
We hope you enjoy the sauce Chris! Your garden tomatoes will be delicious for this sauce – we’ve been doing the same these last few weeks! (And agree…we can’t vouch for the cigar ash…LOL!) Thanks for writing to us! Martha
I have fond memories of Sunday mornings, my dad at the stove, a cigar dangling out of his mouth, as he made a large pot of sauce for the week. I’m eager to try Jack’s version and I will let you know whether or not butter and mint (two ingredients my dad never used) are a satisfactory substitute for the cigar ash- my dad’s secret ingredient!
Paul – you’ve made both Jack and me laugh this morning! We hope you enjoy the recipe! Thanks so much for stopping by! Martha
I’m trying to stay away from canned food, and your recipe sounds so delicious, is there a way I can make this with fresh organic tomatoes???
Yes! Fresh organic tomatoes can be used for this recipe!
Hi, Martha! I will soon have fresh, organic San Marzano tomatoes from my own plant. Do I also use 2 quarters of this type of tomato, like the recipe calls for “freshly canned garden tomatoes”? And do I follow the same procedure for removing the skin of plum tomatoes you gave in one of your previous comments? Many thanks!
Hi Vicky – Just saw both of your questions. You would use the equivalent weight of fresh as the canned in the recipe (so about 3-1/2 to 4 pounds of fresh) – and yes – you will want to remove the skins from the tomatoes before adding them to the sauce. Bring some water to a boil; then cut an X in the bottom of each tomato before putting it into the boiling water. Leave in boiling water until the skin starts to peel (just a minute or so). With a slotted spoon, remove them to an ice water bath to cool quickly. Once cool enough to handle, remove to a sheet tray. Skin will peel right off. Pinch green stem and twist and pull. What is left will all be usable for the sauce – and add all of the juices that seep out as you work on the tomatoes.
Also note that fresh tomatoes have an overall higher water content than canned, so you may need to simmer the sauce for longer to get the thickness you’d like. You may also want to have some tomato paste on hand in case you need to thicken it further – the paste will also add some richness and flavor to the sauce so start with a little and add more as needed. Good luck!
Do be careful about the San Marzanos. If you want the real ones that come from the region around Naples, make sure you see the “DOP” designation on the label and the seal of the consortium. Not all Cento San Marzanos are DOP (in fact perhaps none of them are anymore)… they are merely San Marzanos that are grown somewhere in Italy, but not necessarily in the Neapolitan area which produces the genuine and protected tomatoes. For the real taste of Italy, make sure you are buying the genuine product. If this doesn’t matter to you, than a “whatever” San Marzano is just fine. I would say your garden grown home canned tomatoes would be miles better than a whatever Cento San Marzano! My compliments!
Thank you so much Bella!
I want to make this recipe for a get-together with a bunch of friends, and one of my friends is vegan. Would omitting the cheese and butter ruin the flavor of the recipe? Is there something I could use to replace the omitted ingredients? Thank you!
Hi Wendy! The butter rounds out the flavors and the parmesan has a unique taste all its own…you can definitely make the sauce and omit the two. It won’t taste exactly the same but we think it will still be a good sauce! Unfortunately, I don’t have substitution suggests for you. Thanks for visiting our site!
Martha
I wonder if nutritional yeast would work?
Hi Dana – It won’t be exactly the same flavor and consistency, but yes, you could swap that in for the Parmesan.
Hi Martha and Jack, I am excited to try your sauce recipe, but I am a bit concerned about the mint. I have never heard of adding mint to sauce. Do you taste it much in the end?
Hi Chris! You can leave it out if you prefer but it actually adds a nice subtle flavor that complements the basil really well. It’s not a strong flavor in the sauce at all! Thanks for visiting our site!
Martha
I use a cooling rack rather than diffuser …I use it under the pot…works great have been doing it for years when I simmer or cook anything for a period of time
Great idea Mary! Thanks for letting us know!
Hi, do you use a certain type of mint? I ask because have a Mojito mint and another type thats more along the lines of a spearmint with them both being distinctly different in there flavor profiles. Thanks for sharing this recipe
Hi Michael – The (peppermint) mint that you use in Mojitos is what we used in our sauce. Spearmint would be too strong!
Will this sauce freeze well?
Hi Wendi! Yes – this sauce will freeze well. We’ve frozen it in a zipper seal bag or a plastic container and it freezes fine! Martha
Can you use fresh tomatoes?
Yes – you can use fresh plum tomatoes for this sauce. You would need to remove the skin first. Here’s how:
Bring some water to a boil; then cut an X in the bottom of each tomato before putting it into the boiling water. Leave in boiling water until the skin starts to peel (just a minute or so). With a slotted spoon, remove them to an ice water bath to cool quickly. Once cool enough to handle, remove to a sheet tray. Skin will peel right off. Pinch green stem and twist and pull. What is left will all be usable for the sauce. Plum tomatoes have few seeds so don’t worry about trying to seed them.
Hope that helps! Thanks for visiting our site! Martha
How many tomatoes should you use ?
Hi Talia – It depends on the size of your tomatoes – that’s why we suggest going by weight. Kitchen scales are inexpensive and a great tool to have in your kitchen.