This is the quintessential red pasta sauce recipe for all your pasta and pizza needs! You can store this sauce in the refrigerator for later or freeze it!
This classic red sauce is a must-have in every kitchen. My mother has made it this way for years and I love its deep, balanced flavour. It’s perfect for bringing a simple plate of spaghetti to life and makes an effortless pizza base. Keep a jar in the fridge or freezer and you’ll always have a speedy way to satisfy pasta and pizza cravings.
This quick and easy recipe uses fresh ingredients and bold flavours. It takes about 45 minutes to make a chunky, flavourful, all-purpose red sauce — no long, slow simmering required.
Choose the Right Tomatoes
For the best results use ripe, high-quality tomatoes. I use medium Roma tomatoes — they’re firm, meaty and ideal for purees and chunky sauces. This recipe combines roughly pureed fresh tomatoes with a small amount of store-bought tomato puree or passata to boost colour and intensity.
The Seasoning & Flavours
The seasoning defines a simple tomato sauce. Key elements I use and why:
- Use dried Italian herbs — they hold up well during simmering. An Italian seasoning mix works great.
- Good extra virgin olive oil adds richness and aroma — don’t skimp on it.
- Onion and garlic form the savoury base; sweat them gently to build flavour without browning.
- A little sugar counteracts tomato acidity and balances the sauce.
- Add black pepper to taste. Some add it to the oil for a touch of heat, or sprinkle it while tossing the pasta.
- Adjust salt at the end to suit your preference.
Once everything is in the pot, let it simmer until it reduces and concentrates in flavour.
Note: If you like a strongly oregano-forward taste, add extra oregano for a New York-style pizza vibe.
Top Tips for Using This Sauce
- Use it as a pizza base, then top with your favourite vegetables, meats and mozzarella.
- When cooking pasta, reserve some of the starchy pasta water. Add a splash while tossing the pasta with the sauce — the starch helps the sauce cling to the pasta and gives a glossy finish like restaurants do.
- Finish with a generous shower of Parmesan. This sauce is versatile enough that extra cheese is really the only other thing you’ll need.
Storage
Make a large batch and store it in an airtight container. It keeps up to 5 days in the refrigerator and about 6 months in the freezer. Frozen portions are great for quick meals when you don’t want to cook from scratch.
Once you’ve added all the ingredients, this sauce needs only a relaxed simmer — then it’s ready to use.
Love Pasta and Pizzas? Check Out These Recipes:
- French Bread Pizza Toasts
- Keema (Spiced Minced Lamb) Pizza
- Tomato Basil Pasta
- White Sauce Pasta with Vegetables
- Creamy Sun-dried Tomato Chicken with Pasta
- Vegetarian Lasagna
Watch Pasta Sauce Recipe Video
This recipe was first posted in April 2016 and has been republished with new photos, a how-to video and a few improvements.
Easy Pasta Sauce
Ingredients
- 8 medium Tomatoes, roughly diced
- 2 tablespoons Olive Oil
- 1 1/2 tablespoons finely chopped Garlic
- 1 medium Onion, finely chopped
- 1/2 cup Tomato Puree or Passata (store bought)
- 1 teaspoon Salt
- 2 teaspoons dried Italian Seasoning Mix
- 2 teaspoons Sugar
Instructions
- Puree the fresh tomatoes in a blender and set aside.
- Heat the olive oil in a saucepan over low heat and add the garlic. Sauté for about a minute until fragrant — do not brown. Add the chopped onion and sauté until translucent.
- Add the blended tomatoes, store-bought tomato puree, Italian seasoning, salt and sugar. Bring to a boil then reduce heat and simmer for 20–25 minutes, until the sauce has reduced by about one third and thickened.
- Use immediately to toss with pasta (reserve pasta water to finish, if desired) or cool and refrigerate in an airtight container for up to 5 days. Freeze for up to 6 months in a freezer-safe container.
Video
Notes
- Nutrition Info: Nutrition shown is for 1/2 cup sauce (enough for two portions).
- Boiling Pasta: Cook pasta according to package directions, reducing the time by about 30 seconds so it finishes cooking when tossed with the sauce. Always reserve some pasta water to help the sauce cling to the pasta and create a glossy finish.