Homemade Tomato and Basil Spaghetti Sauce

There’s something incredibly satisfying about making homemade spaghetti sauce from scratch, and this Tomato and Basil Spaghetti Sauce recipe is no exception. With the fresh, vibrant flavors of ripe tomatoes, fragrant basil, and a touch of garlic, this sauce is simple yet bursting with flavor. It’s the perfect companion for any pasta, turning a basic meal into something truly special.

Why You’ll Love This Recipe

What I love about this Homemade Tomato and Basil Spaghetti Sauce is how fresh and flavorful it is. By using just a few simple ingredients, the natural sweetness of the tomatoes and the aromatic basil really shine through. The sauce is smooth, rich, and perfect for tossing with spaghetti or any of my favorite pasta shapes. It’s easy to make, and it fills the house with an irresistible aroma as it simmers. Plus, it’s much better than store-bought, and I can adjust the seasoning to my own tastes.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 2 cans (14.5 oz each) diced tomatoes, with juices

• 1 can (6 oz) tomato paste

• 1 teaspoon sugar (optional, to taste)

• Salt and pepper, to taste

• 1 teaspoon dried oregano

• 1/2 teaspoon crushed red pepper flakes (optional)

• 1/4 cup fresh basil, chopped

• 1/2 teaspoon dried basil (optional, for extra flavor)

• 1 tablespoon balsamic vinegar (optional, for added depth)

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

Directions

1. Heat the olive oil in a large saucepan over medium heat.

2. Add the chopped onion and sauté for 3-4 minutes, until it becomes soft and translucent.

3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

4. Add the diced tomatoes (with their juices) and the tomato paste, stirring to combine.

5. Season the sauce with sugar (if using), salt, pepper, dried oregano, and crushed red pepper flakes (if using). Stir everything together.

6. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer for 25-30 minutes, stirring occasionally, to allow the flavors to meld together and the sauce to thicken slightly.

7. About 5 minutes before the sauce is done, stir in the fresh basil and dried basil (if using). If desired, add the balsamic vinegar for an extra layer of flavor.

8. Taste the sauce and adjust the seasoning if needed. If I prefer a smoother texture, I can use an immersion blender to blend the sauce to my desired consistency.

9. Serve the sauce over freshly cooked spaghetti or any pasta of my choice. Garnish with more fresh basil or Parmesan cheese if desired.

Servings and Timing

This recipe yields about 4 servings. It takes around 10 minutes to prepare and 30 minutes to simmer, so the total time is about 40 minutes. It’s a quick and easy sauce that can elevate any pasta meal in no time.

Variations

• Spicy Sauce: If I love a bit of heat, I can increase the amount of crushed red pepper flakes or add a diced jalapeño to the sauce for an extra kick.

• Meat Sauce: For a heartier sauce, I can brown ground beef, turkey, or Italian sausage in the pan before adding the onions and garlic. This will add richness and depth to the sauce.

• Chunky Sauce: If I prefer a chunkier sauce, I can leave the tomatoes in bigger pieces or add a few extra diced tomatoes to the sauce.

• Creamy Sauce: For a creamy variation, I can stir in a bit of heavy cream or a dollop of mascarpone cheese at the end of cooking to make the sauce silky and smooth.

Storage/Reheating

This Homemade Tomato and Basil Spaghetti Sauce can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, I can place it in a saucepan over low heat and stir occasionally until it’s warmed through. If I have extra sauce, I can freeze it for up to 3 months. To freeze, I place the sauce in a freezer-safe container, allowing a little room for expansion. When I’m ready to use it, I can thaw it in the refrigerator overnight and reheat it on the stovetop.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, I can use fresh tomatoes! I’ll need to peel and chop about 4-5 large tomatoes, then cook them down until they break apart and become saucy. Fresh tomatoes will make the sauce a little lighter and fresher in flavor.

Can I make this sauce ahead of time?

Definitely! In fact, the sauce tastes even better the next day as the flavors have more time to develop. I can make it in advance, let it cool, and store it in the refrigerator. Then, I just reheat it when I’m ready to serve.

Can I use dried basil instead of fresh?

I can use dried basil if I don’t have fresh on hand, though I do prefer the bright flavor of fresh basil. If using dried basil, I would use about 1-2 teaspoons in place of the fresh basil and add it earlier in the cooking process so it has time to infuse its flavor into the sauce.

Can I add vegetables to this sauce?

Yes, I can add vegetables like bell peppers, mushrooms, or zucchini to the sauce for extra flavor and texture. I would sauté them along with the onions and garlic for the best results.

Can I make this sauce smoother?

If I prefer a smoother sauce, I can blend it using an immersion blender or transfer it to a regular blender. This will make the sauce velvety and perfect for those who like a more refined texture.

Conclusion

This Homemade Tomato and Basil Spaghetti Sauce is simple, flavorful, and the perfect addition to any pasta dish. It’s a recipe I return to again and again because it’s so easy to make and always tastes fresh and delicious. Whether I’m serving it for a casual dinner or as part of a larger meal, this sauce is sure to be a hit. It’s full of bright, fresh flavors that elevate any pasta, and it’s easy to customize to suit my taste.