Homemade All-Purpose Tomato Sauce

Italian tomato sauce vegan

5 from 2 reviews

For pasta, pizza or eggplant parmesan, this homemade tomato sauce has the rustic flavors of southern Italy!


  • 4 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 teaspoon dried thyme
  • 1/4 cup extra virgin olive oil
  • 2 28-ounce cans whole tomatoes
  • 1 basil sprig
  • 1 tablespoon capers
  • Salt and pepper to taste


  1. In a large pot over medium heat, add garlic, onion, thyme and olive oil. Stir and cook for 4-5 minutes, until onions are translucent but not caramelized.
  2. Add tomatoes and basil sprig, stir and bring to a boil. Turn the heat down to a bubbling simmer, cover and cook for 35 minutes while stirring occasionally.
  3. Turn the heat off and transfer the sauce to a blender. You can also use an immersion blender and blend directly in the sauce pot. Add capers and blend until you achieve your desired consistency. I like to leave it a bit chunky – but a smooth sauce is also delicious!
  4. Season with salt and pepper and serve.


Serve with spaghetti, use as a base for pizza, the options are endless!

Store unused tomato sauce in an airtight container in the fridge for up to a week. Or freeze for up to 6 months.


Keywords: recipe, spaghetti sauce, pizza sauce, vegetarian, vegan, gluten-free

Recipe Card powered byTasty Recipes