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 under 40 minutes!
Anyone can open a can of tomatoes and call it homemade tomato sauce. For me, what makes a good sauce a great sauce is an unexpected twist.
Now, don’t get me wrong. I love garlic in tomato sauce. This version, a riff on my Grandmother’s authentic Sicilian tomato sauce, takes a different approach.
It features onions only, which makes it lighter and more subtly sweet. The tomatoes are upfront and center, the dried oregano melts away into the background, and it’s ready in under 40 minutes!
We love it tossed with any kind of pasta or spooned over my famous sourdough bread, served warm straight from the oven.
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.
Let’s Talk Tomatoes, Quickly.
For the best texture and flavor, choose high-quality whole peeled San Marzano tomatoes in puree. San Marzanos are naturally rich, dense and sweet, and they will make all the difference in the world.
The puree adds thickness, while whole peeled tomatoes (rather than crushed) usually indicates better quality.
That said, every brand varies in flavor and price. This is why it’s crucial to taste your sauce, adjusting with salt or a pinch of sugar as needed!
I typically use Cento which I buy in bulk from Costco, but Mutti, La Valle and Jovial are also great options (Jovial is packed in glass jars, not tin cans, and you can taste the difference).
Photo credit & styling: Melina Hammer.
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Quick Homemade Tomato Sauce {Sicilian Style}
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 cups or enough for 1/2 lb. pasta 1x
- 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. Makes enough sauce for 1/2 lb of pasta (double the recipe if you want!).
Ingredients
For the Sauce
- 2 tbsp. olive oil
- 1/2 onion, small 1/4-inch dice
- (1x) 28 oz can San Marzano whole peeled plum tomatoes, in puree
- 1–2 tsp blonde cane sugar
- 1/2 tsp fine sea saltÂ
- 1/2 tsp. dried oregano
- Handful of fresh basil leaves
To Serve
- 1/2 lb. pasta (fresh homemade pasta or dried)
- Parmesan cheese
- Basil leavesÂ
Notes, Tips & Variations:
Food Mill Variation: If you want a smoother sauce, use a food mill to sieve the tomatoes. This is one of my most beloved kitchen tools, although not everyone has one. To do so, pass the tomatoes through the food mill and add the tomato liquid to the pot in step #2.
Instructions
- In a pot, warm the olive oil over medium-low heat. Sauté the onions until light golden in color, about 5-7 minutes. This step adds key flavor to the sauce. Do not brown the onions; the sauce 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.Â
- 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 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. I like to add a good knob of butter. Garnish with parmesan, basil leaves and a drizzle of olive oil.
To Freeze: 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
Comments
Ann says
I can’t find anything called “blonde cane sugar”. What brand do you use? Does it go by another name?
Emilie Raffa says
Hi Ann! I get mine from Costco or Trader Joe’s. Whole Foods carries it too. You might have better luck searching “cane” sugar (organic and regular).
James says
Thanks for the recipe.
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!
Ryan Dando says
I cannot wait to making this amazing food, my wife jojo is going to be incredible happy 😆