This quick, authentic homemade Italian tomato sauce {Sicilian-style} is different than most tomato sauce recipes: there’s no garlic, only onions, which adds a unique sweetness. Made with San Marzano canned tomatoes. Ready in 40 minutes!
Anyone can throw some canned tomatoes in a pot and call it homemade tomato sauce. But for me, what makes a good sauce a great sauce is an unexpected twist. In this recipe, there’s no garlic.
Now don’t get me wrong: I love garlic. And I love garlic in tomato sauce. This version, a riff on my Grandmother’s authentic Sicilian sauce is different: it features onions only, which makes the flavor notably light and sweet. The tomatoes are upfront and center; the dried oregano melts away into the background. And the best part? It takes only 40 minutes to cook!
I love this tomato sauce paired with fresh homemade pasta or dried spaghetti, and this easy, make-ahead garlic bread for a quick and easy weeknight meal.
Ingredients You Will Need
- Olive oil
- Onions
- Canned, whole peeled plum tomatoes in puree
- Sugar (I use blonde cane sugar)
- Fine sea salt
- Dried oregano
- Fresh basil leaves
Best Tomato Sauce Tips
- Taste as you go. I cannot stress how important this is. All canned tomatoes taste different; salt and sweetness will vary from brand to brand. I tend to stick to one brand for more consistent results.
- Don’t skip the dried oregano. This is a key under-the-radar ingredient. The flavor is not strong.
- Add the basil at the end. The taste is bright, fresh and more pronounced.
- Do not boil the sauce! Boiling will impart a slightly bitter taste. A gentle simmer is what you want.
- Keep it simple. Resist the urge to add “Italian-style” bottled spice blends. They contain dried rosemary and thyme which is overpowering.
Best Canned Tomato Brands?
To start, choose quality, whole peeled San Marzano tomatoes in puree, for best texture and flavor. San Marzano tomatoes are rich, dense and sweet. They will make all the difference in the world. The puree adds thickness to the sauce. Using whole peeled canned tomatoes vs. crushed tomatoes usually indicates better quality. This is important.
Also: every brand is different, so expect variation in flavor and price. This is why it’s crucial to taste your sauce while it cooks, adjusting with salt and sugar as needed. I typically use Cento canned tomatoes which I buy in bulk from Costco. However, other notable brands include Mutti, La Valle and Jovial (this brand comes in glass jars, not tin cans, and you can taste the difference).
Can You Freeze Homemade Tomato Sauce?
Absolutely, please do! Tomato sauce freezes beautifully. Once completely cooled, I transfer my sauce to a BPA-free quart container (this recipe makes about 3 cups, just shy of 1 quart), which fits nicely in the freezer. Label and date. It will last indefinitely.
More Pasta Sauce Recipes To Try!
- Ragù Bolognese Sauce
- Easy Golden Butter & Sage Pasta Sauce
- Classic Italian Basil Pesto (Pesto alla Genovese)
*This post contains affiliate links. Photo credit & styling: Melina Hammer.
Print
Quick Homemade Tomato Sauce {Sicilian Style}
- Prep Time: 2 minutes
- Cook Time: 40 minutes
- Total Time: 42 minutes
- Yield: 3 cups
- Category: Pasta Sauce
- Method: Stove-top
- Cuisine: Italian
- Diet: Vegan
Description
This quick, authentic homemade Italian tomato sauce, made with San Marzano canned tomatoes, is different than most tomato sauce recipes: there’s no garlic, only onions, which adds a unique sweetness. All you need is one pot, a handful of ingredients and 40 minutes to cook.
Ingredients
For the Sauce
- 2 tbsp. olive oil
- 1/2 onion, cut into slices
- (1x) 28 oz can San Marzano whole peeled plum tomatoes, in puree
- 1–2 tsp blonde cane sugar
- 1/2 tsp fine sea salt
- 1/2 tsp. dried oregano
- Handful of fresh basil leaves
To Serve
- 1 lb. pasta (fresh or dried)
- Parmesan cheese
- Basil leaves
Instructions
- In a pot, warm the olive oil over medium-low heat. Sauté the onions until light golden in color, about 7-8 minutes. This step adds key flavor to the sauce. Do not brown (it will taste bitter).
- Add the tomatoes to the pot. Add a splash of water to the tomato can, swirl it around and then pour the liquid into the pot. Add 1 tsp. of sugar, the salt and oregano. Increase the heat and then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, breaking up the tomatoes with the back of a wooden spoon. Do not boil.
- Towards the ends of cooking, add the fresh basil leaves. Simmer for an additional 10 minutes or so. Taste, and correct with more salt and/or the remaining 1 tsp. of sugar if the tomatoes are tart and acidic. Note: When cooking with blonde cane sugar (I find it’s less sweet than regular granulated sugar), I add the full 2 tsp. to the sauce.
Optional Step: Remove the pot from the heat. Using a hand-help stick blender or regular blender, puree the sauce for a silky smooth texture (I remove the basil leaves first). Alternatively, leave the sauce as, chunky, for a more rustic texture.
To Serve: Cook the spaghetti according to the package instructions. Drain and mix with the sauce, reserving a bit of the cooking water to loosen the sauce if needed. Garnish with parmesan, basil leaves and a drizzle of olive oil.
Keywords: tomato sauce, homemade, Italian tomato sauce recipe, authentic, classic, easy, quick, San Marzano tomatoes
Comments
Dawn says
I will try this! My most favorite, ridiculously simple tomato sauce is Marcella Hazan’s recipe.
Emilie Raffa says
Oh yes. I love her (and that sauce!). I actually make it quite often with fresh pasta and toasted breadcrumbs on top. The butter makes it, right? In fact, you can add some butter here too, for a similar effect. Just throw some in while the sauce is simmering. Enjoy!