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This is truly The Easiest Homemade Red Sauce you’ll ever make! Bursting with flavor from garlic, onions, and San Marzano tomatoes, this versatile sauce is perfect for pasta, pizza, or dipping—made with simple pantry staples in just one pot.

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The Easiest Homemade Red Sauce

Taylor Jackzen
This is truly The Easiest Homemade Red Sauce you’ll ever make! Bursting with flavor from garlic, onions, and San Marzano tomatoes, this versatile sauce is perfect for pasta, pizza, or dipping—made with simple pantry staples in just one pot.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

  • ½ cup extra virgin olive oil
  • 4 garlic cloves minced
  • 1 small onion diced
  • Salt and pepper to taste
  • ¼ teaspoon oregano
  • 2 28-32 oz cans San Marzano whole tomatoes
  • 5-10 leaves Fresh basil torn or chopped

Instructions
 

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the onions and cook until they become soft and translucent, about 5 minutes.
  • Add the garlic and sauté for 30 seconds to 1 minute, stirring constantly to avoid burning.
  • Add the tomatoes with their juices, crushing them with your hands before adding or use a wooden spoon to break them down in the pan.
  • Stir in the oregano, salt, and pepper to taste.
  • Bring the sauce to a gentle simmer.
  • Reduce the heat to low and let it cook uncovered for 30-45 minutes, or up to 4 hours, stirring occasionally. The longer it cooks, the more it allows the flavors to develop and the sauce to thicken.
  • In the last 5 minutes of cooking, add the fresh basil and stir. Let it infuse into the sauce for a rich, aromatic flavor.
  • For a chunky sauce, leave it as is.
  • For a smooth sauce, use an immersion blender or a regular blender to purée until you reach the desired consistency.
  • Toss with your favorite pasta, use as a pizza sauce, or serve with bread.