Homemade Tomato Sauce with Fresh Basil | CookOS

Homemade Tomato Sauce

Name: Homemade Tomato Sauce with Fresh Basil
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16 servings
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 4 cloves garlic, sliced; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 1 (100 oz) can whole peeled plum tomatoes; salt, to taste; ground black pepper, to taste; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 2 tbsp fresh oregano, chopped

A classic Italian tomato sauce built on a mirepoix foundation with garlic, fresh basil, and parsley. This versatile, slow-simmered sauce works for pasta, pizza, and any dish that needs rich tomato flavor.

🌍Italian 🏷️Tomato sauce 🏷️Marinara 🏷️Pasta sauce 🏷️Mirepoix

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Total

1h 45m

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

1/4 cup extra virgin olive oil
4 cloves garlic, sliced
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 (100 oz) can whole peeled plum tomatoes
salt, to taste
ground black pepper, to taste
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tbsp fresh oregano, chopped

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Instructions

1
In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat.
2
Add the sliced garlic and cook, stirring occasionally, until it begins to get some color.
3
Add the chopped onion, carrots, and celery (mirepoix) to the pot.
4
Sauté the vegetables, stirring occasionally, until the onions become translucent.
5
Pour in the can of whole peeled plum tomatoes.
6
Season the sauce with salt and ground black pepper to your taste.
7
Stir in the chopped fresh basil, parsley, and oregano.
8
Cover the pot, reduce the heat to low, and let the sauce simmer for 1 to 1.5 hours.
9
After simmering, use an immersion blender to carefully blend the sauce directly in the pot until it reaches your desired consistency. Start on a low speed to avoid splashing.
10
Cover the pot again and continue to simmer for at least 15-20 more minutes to allow the flavors to meld together.
11
Taste and adjust seasoning if necessary before serving.

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Tips & Notes

Pro tips

Chop the mirepoix (onion, carrot, celery) into even, small pieces so they soften and dissolve into the sauce rather than remaining as chunks.
Slice garlic thinly and cook it gently in olive oil until fragrant but not browned; burnt garlic turns bitter and dominates the sauce.
Taste and season gradually throughout cooking—salt needs adjust as the sauce reduces and concentrates.
Break up whole tomatoes gently with a wooden spoon as they soften; avoid over-processing to maintain a rustic texture.

Substitutions

Onion, carrot, celery → leek, fennel, and garlic (soften flavors slightly; adjust quantities)
Fresh basil → fresh oregano or thyme (yields a more herbaceous, less aromatic sauce)
Extra virgin olive oil → vegetable or light olive oil (note: reduces fruity depth and aroma)
Whole peeled tomatoes → crushed or passata (note: results in smoother, thinner sauce; reduce simmering time slightly)

Storage & make-ahead

Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat gently over medium-low heat, stirring occasionally.

Common Questions

How long does homemade tomato sauce need to simmer?

Simmer for 30–45 minutes to allow flavors to meld and the sauce to thicken. Longer simmering intensifies depth; shorter times preserve brightness.

Can I use fresh tomatoes instead of canned?

Yes, but use ripe, in-season tomatoes (about 3 pounds for this recipe). Blanch and peel them first, or use a food mill. Canned tomatoes offer consistent results year-round.