clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
An overhead shot of homemade tomato sauce in a quart container.

Quick Homemade Tomato Sauce (Canned Tomatoes)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 14 reviews


This recipe has been adapted from this favorite Marcella Hazan recipe (not the famous 3-ingredient recipe.)


  • These are a few brands of canned tomatoes I really like: La Valle, Mutti, DiNapoli, and Cento.
  • To make a vodka variation, use vodka in place of the white wine, and purée the sauce with 1/2 cup of cream at the end.
  • Freeze the sauce for up to 3 months. I love these deli containers for storing sauces and dressings.  


  • 1/4 cup olive oil
  • 2 cups finely chopped white or yellow onion
  • 3 cloves garlic, minced
  • kosher salt
  • Pinch crushed chili flakes
  • 1/2 cup white wine
  • 1 28-oz can of peeled whole San Marzano tomatoes, see notes above
  • 1/2 cup (packed) fresh basil (about 1/2 ounce)


  1. In a medium pot, combine the oil, onions, and garlic. Add a pinch of salt. Turn the heat to high. As soon as the onions and garlic begin simmering, give them a stir, turn the heat to low, and cover the pot. Cook for 10 minutes.
  2. Uncover the pot, add a pinch of crushed red pepper flakes, stir once or twice, raise the heat to high; then add the wine. Let it simmer for 2 to 3 minutes or until the alcohol smell dissipates.
  3. Add the tomatoes. Using scissors, snip the tomatoes into smaller pieces. Season with a generous pinch of salt, and cook at a gentle simmer for 15 minutes.
  4. Transfer the sauce to a blender or food processor. Add the basil. Purée until smooth. Taste and adjust with more salt if necessary. (Alternatively use an immersion blender to purée)
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian, American