Homemade tomato sauce: easy recipe & batch cooking

Updated: June 10, 2025 • Reading time ≈ 20 min (enriched recipe).

1. Why make your own tomato sauce ?

Because store-bought jars rarely taste like your summer in Provence! Between hidden sugars, preservatives, and skyrocketing prices, nothing beats homemade. A batch on Sunday and you'll last the week—pizza on Tuesday, pasta on Thursday, shakshuka on Sunday. #TeamMealPrep

The approach isn't just about flavor: it also allows you to control the origin of vegetables, favor short supply chains, and integrate cooking into a relaxing ritual—a good podcast, the smell of browning garlic, and presto! you've treated yourself to a free aromatherapy session.

Taste bonus: Slow caramelization releases the tomatoes' natural umami, intensifies the ruby ​​color, and releases a scent that brings the neighbors knocking at the door. Just that. 🤤

2. Ingredients & Substitutions

2.1. The essential basis

Choose very ripe tomatoes (Roma or San Marzano for the pulp)...

2.2. What if I don’t have…?

• Fresh tomatoes? ➜ canned crushed tomatoes…
• Olive oil? ➜ grapeseed oil…
• Oregano/bay leaf? ➜ Provençal herbs…

Don't hesitate to slip in a wedge of parmesan...

3. Calories per serving

4. Step-by-step steps

1. 🍅 World tomatoes : cut an X…
2. 🔪 Seed & crush : cut…
3. 🧅 Sweat the onion : brown for 5 min…
   Start cooking
4. 🧄 Aromatics : add garlic + herbs…
5. 🍲 Simmering : simmer for 45 min…
   Start cooking
6. 🔈 Rectify & mix : remove bay leaf…

5. Regional variants

5.1. Neapolitan sugar 🇮🇹

Add a bunch of fresh basil two minutes before turning off the heat. This Neapolitan version focuses on the freshness of the herb: no question of letting it turn brown. The result? A glossy sauce, both sweet and fragrant, ideal for homemade gnocchi.

5.2. Arrabbiata 🔥

Stir in a sliced ​​bird's eye chili with the onion, then a second halfway through cooking if you like a bit of a kick. "Arrabbiata" means "angry": the sauce should sting, redden your cheeks, and make your taste buds dance without masking the caramelized tomato flavor. Pour yourself a glass of chilled Lambrusco, and the balance will be perfect.

5.3. Puttanesca 🌊

Black olives, rinsed capers, and crushed anchovies combine to create a bomb of salty umami. Let the anchovies dissolve in the oil before adding the tomatoes: you get a naturally salty, almost creamy base that coats whole-wheat spaghetti beautifully.

5.4. Provençal 🌿

Thyme, rosemary, a cube of zucchini, and why not, a zest of organic orange: it smells irremediably of vacation. This variation withstands sterilization well—keep a few jars on hand for busy winter evenings.

6. Batch cooking & preservation

🔸 Fridge : 5 days in an airtight container — a film of olive oil on the surface slows oxidation.
🔸 Freezer : 6 months in 300 ml packets, to be slipped still frozen into a pan for a quick dinner.
🔸 Sterilization : 45 min/100°C ➜ 1 year. Check that the "pop" of the lid has disappeared upon cooling, a sign of successful vacuum sealing.
Tip: Label each jar (S25, S40, etc.) and rotate your inventory without thinking. A quick inventory every first Sunday of the month prevents waste.

7. Express use ideas

• 🍕 Pizza base: 3 tbsp, mozzarella, 12 min / 240°C. Add a dash of honey before baking to caramelize the crust.
• 🍝 Penne + basil + parmesan, a drizzle of chili oil and you're done for a microwave-free office lunch.
• 🍳 Shakshuka: Heat the sauce, crack 2 eggs, cover for 6 minutes. Sprinkle with feta and fresh coriander before serving.
• 🥘 Veggie stew: Add chickpeas and cumin and let it thicken. Serve over lemony bulgur.
• 🔥 Air Fryer style sweet potato fries dip, and a dash of Greek yogurt for freshness.

8. Tomato sauce FAQ

9. Pro tips & mistakes to avoid

• Mistake 1: Turn off the heat as soon as the first bubbles appear. ➜ Let it reduce, otherwise you'll get a "tomato juice" taste without depth.
• Mistake 2: Winter tomatoes are too acidic. ➜ Compensate with a hint of grated carrot or a small piece of cooked beetroot to sweeten and color.
• Tip: A square of 85% dark chocolate at the end of cooking intensifies the color, smooths out the bitterness and intrigues guests.
• Pro hack: Pass a kitchen blowtorch over the surface for five seconds to boost the toasted aroma. Warning: addictive scent.

10. Anti-waste & smart budget

Reuse onion skins and tomato cores for homemade broth. Freeze leftover sauce in an ice cube tray—perfect for seasoning a quick stir-fry or transforming a simple risotto into a masterful dish.

Cost price : In season, ≈ €0.45/150g portion — four times cheaper than organic brands in jars. Use "ugly" tomatoes from the market: they're cheaper and often more flavorful.

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