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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
- 3/4 cup chopped onion (optional)
- 1 teaspoon fresh chopped oregano, divided, or 1/2 teaspoon dried
- 1 tablespoon chopped fresh basil, divided, or 1/2 tablespoon dried
- 1 teaspoon fresh chopped mint, divided
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 28–ounce cans of whole tomatoes or two quarts of freshly canned garden tomatoes
- 1/4 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 did not use the heat diffuser just had it a very slow simmer and stirred it often.
Thanks for the additional comment Cindy – as long as you stir the sauce frequently and simmer over very low heat, the diffuser isn’t necessary
Made a big batch of this sauce today
Had some on pasta tonight for dinner and froze the rest. I did add some chopped carrots and celery. I also see a can of tomatoe paste. I let It simmer about 3 hours.. It was
Very good. Going to use it again on pasta in lasagna and for pizza.
Thanks Cindy! We’re glad you enjoyed the sauce!
Hello – Love all your great recipes! On the Italian Tomato Sauce, if I wanted to make a double batch of this sauce, would I double all of the ingredients?
Thanks Cheryl! Yes – just double the ingredients. Also – if you are making a double batch all in one pot, be sure to stir it regularly so it doesn’t scorch on the bottom as the sauce reduces. Hope you love the recipe!
Hi again we never add sugar to our sauce . some grated carrot added to oil with dry herbs will take its place … also the tomato paste is usually sweet so are canned Italian tomato San Marzano taste them , sometimes a cheap brand of Italian style tomato will be acidic in that case a sprinkle of baking soda on top will eliminate it enjoy !
Hi Joseph – Thank you for sharing all of your great tips! Your Mom’s recipe sounds delicious! Happy New Year to you too!
hello, my tip from my mon me 74years old ,she would heat olive oil med heat dry herbs need to release their oils .they go in first ,then tomato paste stir to break it down and combine wit oil, garlic next fresh only ,then tomatos crushed by hand . WE would add some pork and or beef neck bones that have been browned in oven wit da meat balls ,and as a treat farmers ribs bone in , hey do ya know why oil is put in pasta water, So it doesn’t boil over …A large deep pot is also a god idea.nice site have a blessed New Year !!!!
Hello Martha & Jack, We absolutely love this recipe! I have made this 5 times in the past few weeks. We had so many Italian Red Pear Tomatoes from the garden, I chopped them up and followed the recipe. I put one grate on top of the other, great idea I read in the comments here. Love the butter, makes it so rich. Thank you so much, so glad I found your recipe here!
We’re glad you found us too Gabriella – so happy you enjoyed the recipe. Thank you for taking the time to write to us today!
I tried the lasagna & your sauce recipe and it was great
The whole family loved it for Sunday Dinner. Good quality
Ingredients like Ricotta,fresh mozzarella & fresh Basil makes a difference & extra delicious. Thank you I have to try making The meatballs.
We’re so glad you enjoyed the recipes – and we hope you love the meatballs too!
What is a heat difuser? I have an electric stove with a glass top. What could I use? Don’t want to mar surface of stove. Could this be cooked in a crock pot?
Hi Judy – It looks like you could use a heat diffuser made for induction cooktops on a glass cooktop. (Like this one on Amazon: http://amzn.to/2jz3pDW) – it has a smooth surface and it is meant to prevent the direct heat from a burner from burning the sauce. We’ve only made the sauce as written – you probably could make this in a slow cooker but the timing will be much longer. Hope that helps!
I use your recipe regularly for any and all pasta dishes and it is a family favorite for sure. I am working on a post for my blog with my lasagna recipe, would it be okay to link to your blog for the sauce? Let me know.
Mimi
thisdomesticateddiva.com
Sure Mimi – no problem!
I made this last night, and it was absolutely delicious. This will be my go to recipe from now on!
Thank you so much! So glad you enjoyed the sauce!