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Italian tomato sauce vegan

Homemade All-Purpose Tomato Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5-6 cups 1x
  • Category: Sauces
  • Method: Stove top
  • Cuisine: Italian


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.


  • Serving Size: 1/2 cup
  • Calories: 51
  • Sugar: 1.2 g
  • Sodium: 53.8 mg
  • Fat: 4.8 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 2.3 g
  • Fiber: 0.8 g
  • Protein: 0.4 g
  • Cholesterol: 0 mg
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