Homemade Tomato and Basil Spaghetti Sauce

Homemade Tomato and Basil Spaghetti Sauce is a simple, classic Italian-inspired recipe that brings out the natural sweetness of ripe tomatoes and the fragrant brightness of fresh basil. I simmer everything slowly to create a rich, balanced sauce that clings beautifully to any pasta.

Why You’ll Love This Recipe

I love how fresh and clean this sauce tastes compared to anything from a jar. It’s made with just a handful of pantry ingredients and fresh herbs, yet the flavor is bold and comforting. I can adjust the seasoning exactly how I like it, and it freezes well—so I always have some ready for quick meals. It’s perfect with spaghetti, but I also use it for lasagna, pizza, and even dipping breadsticks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
yellow onion, finely chopped
garlic, minced
crushed tomatoes (canned or fresh, peeled and chopped)
tomato paste
fresh basil leaves
dried oregano
salt
black pepper
sugar (optional, to balance acidity)
red pepper flakes (optional, for a little heat)

directions

1. I start by heating olive oil in a large saucepan over medium heat.

2. I sauté the chopped onion until it’s soft and translucent, about 5 minutes.

3. I add the garlic and cook for another minute until fragrant, making sure it doesn’t brown.

4. I stir in the tomato paste and cook it for a minute or two to deepen the flavor.

5. I pour in the crushed tomatoes, then season with oregano, salt, pepper, and a pinch of red pepper flakes if I’m using them.

6. I tear in fresh basil leaves and stir everything together.

7. I let the sauce simmer uncovered on low heat for about 30–40 minutes, stirring occasionally.

8. If the sauce is too acidic, I add a pinch of sugar to balance it out.

9. Before serving, I taste and adjust seasoning, and add more basil if I want a fresh hit of flavor.

Servings and timing

This sauce makes enough for about 6 servings of pasta. It takes 10 minutes to prep and 40 minutes to cook, making it ready in under an hour.

Variations

Sometimes I blend the sauce with an immersion blender if I want it smooth instead of chunky. For extra richness, I add a splash of red wine during the simmering stage. If I have fresh cherry tomatoes, I roast them and mix them into the sauce. I’ve also tossed in sautéed mushrooms or bell peppers for more texture and depth.

storage/reheating

I let the sauce cool completely and store it in an airtight container in the fridge for up to 5 days. It also freezes beautifully—I portion it out into freezer bags or containers and label them for up to 3 months. To reheat, I warm it gently on the stove over low heat, stirring occasionally until heated through.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I’ve used fresh Roma or plum tomatoes. I just blanch, peel, and chop them before cooking. It adds a little more time, but the flavor is wonderful.

How do I make it less acidic?

If the tomatoes are very acidic, I add a small pinch of sugar while simmering. It helps mellow the flavor without making the sauce sweet.

Is this sauce vegan?

Yes, all the ingredients are plant-based. I make sure not to add cheese if I’m keeping it strictly vegan.

Can I double the recipe?

Definitely. I often double it and freeze half for later. Just make sure to use a large enough pot to allow for simmering.

What’s the best pasta for this sauce?

I usually go with spaghetti, but it works great with penne, rigatoni, or even over ravioli or gnocchi.

Conclusion

Homemade Tomato and Basil Spaghetti Sauce is a staple in my kitchen. It’s easy, adaptable, and full of flavor that makes any pasta dish shine. Once I started making it from scratch, I never looked back—and it’s now part of my regular cooking rotation.

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