Homemade Tomato Sauce: A Simple Recipe Guide

Name: Tomato Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 28 ounce can of San Marzano peeled, whole tomatoes; 1 medium yellow onion, peeled and cut in half or quartered; 5 tablespoons of butter; 1 tablespoon Better Than Bouillon Roasted Beef Base; 1 bay leaf; salt

January 27, 2026 Ellen 0 Comments

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Tomato Sauce

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In my house, Rao’s is king of all marinara. Nothing really compares to the satisfying deep flavor of this sauce. I buy jars of Rao’s Marinara Sauce by the case and always have some ready in my pantry. When I found myself completely out of my stash and needed tomato sauce in a pinch without having to run out to the store, I thought of Marcella Hazan’s Tomato Sauce with Onion and Butter. So I made her sauce. It was good but I couldn’t keep well enough alone. After many tries, I created something that took her recipe up a notch. Try it. You may buy less Rao’s.

Author: Ellen
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 2 1/2 cups (5 servings) 1x
Category: From Scratch
Method: Stovetop
Cuisine: Italian

Ingredients

Units Scale

1 28 ounce can of San Marzano peeled, whole tomatoes
1 medium yellow onion, peeled and cut in half or quartered
5 tablespoons of butter
1 tablespoon Better Than Bouillon Roasted Beef Base
1 bay leaf
salt

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Instructions

In a medium pot, add all the ingredients. Break up the whole tomatoes with a large spoon. Cook uncovered on medium low for 45 minutes.
Stir occasionally and continue to crush the tomatoes against the side of the pot. Let simmer.
After 45 minutes, remove and discard the onion and bay leaf. Add salt, if needed. I like to add about 2 teaspoons of salt. If the sauce it too chunky for your liking, use am immersion blender to blend all the tomato chunks into a smooth sauce.
Serve the sauce by itself with pasta or use it in my meat sauce recipe.

Notes

If you can’t find San Marzano tomatoes, any kind of canned whole tomatoes will work.
You can eat the onions if you don’t want to discard them. Blaise loves onions and I set it on a plate for him and he eats them as his appetizer before dinner. That’s why I quarter the onions instead of halving them. It’s easier to eat!

Nutrition

Serving Size: 1/2 cup (126 g)
Calories: 142 kcal
Sugar: 4.8 g
Sodium: 1540 mg
Fat: 12.2 g
Saturated Fat: 7.5 g
Unsaturated Fat: 3.5 g
Trans Fat: 0.5 g
Carbohydrates: 7.3 g
Fiber: 1.6 g
Protein: 2.2 g
Cholesterol: 31 mg

❓ FAQ’s for Homemade Tomato Sauce

Can I use regular canned tomatoes instead of San Marzano?

Yes. Any canned whole peeled tomatoes will work. San Marzanos are a little sweeter and less acidic, but good-quality regular whole tomatoes still make a delicious sauce.

Can I use crushed or diced tomatoes?

Whole tomatoes are best. Diced tomatoes are often treated so they stay firm and don’t break down well. Crushed tomatoes will work, but the sauce will be smoother and a little thicker.

Why do you remove the onion?

The onion gives the sauce a gentle sweetness and depth as it simmers, and then it’s taken out so the sauce stays smooth. You don’t have to throw it away, though. The soft, buttery onion is delicious on its own. Blaise eats it as an appetizer!

Why is there so much butter?

The butter makes the sauce silky and rich, and it balances the acidity of the tomatoes. That’s why you don’t need to add sugar.

Can I make this sauce vegetarian?

Yes. Use Better Than Bouillon Roasted Vegetable or Seasoned Vegetable Base instead of the beef base. Or leave the base out and season with a little more salt.

Can I make it dairy-free?

You can use olive oil or a plant-based butter. The sauce will taste different, but it will still be good.

Do I need to add salt?

Taste the sauce first. The beef base and canned tomatoes already contain salt. I usually add about 2 teaspoons, but start with less and add more as needed.

How do I make the sauce smooth?

Use an immersion blender right in the pot after you remove the onion and bay leaf. You can also carefully blend it in a regular blender.

How long does it keep?

It keeps in an airtight container in the fridge for 4 to 5 days.

Can I freeze tomato sauce?

Yes. Let it cool completely, then freeze it in freezer bags or containers for up to 3 months. Thaw it overnight in the fridge and reheat it on the stove.

Can I double the recipe?

Yes. Use a larger pot so the sauce has room to reduce. It may need an extra 10 to 15 minutes of simmering to thicken.

Is this tomato sauce gluten-free?

Better Than Bouillon Roasted Beef Base is generally labeled gluten-free, but always check your jar to make sure.