Easy Homemade Tomato Sauce Recipe – Italian Seasoning & Paprika

Last Updated on 4 months by Neha Deshmukh

Easy Homemade Tomato Sauce Recipe – Italian Seasoning & Paprika

Hey everyone! There’s just something so comforting about a rich, flavorful tomato sauce simmering on the stove. It’s the base for so many amazing dishes – pasta, pizza, even curries! I’ve been making this recipe for years, tweaking it here and there, and it’s become a real family favorite. It’s surprisingly easy, and honestly, tastes so much better than anything you can buy in a jar. Let’s get cooking!

Why You’ll Love This Recipe

This tomato sauce is a winner because it’s simple, packed with flavor, and totally customizable. It uses fresh tomatoes for the best possible taste, but I’ll share tips for using canned if that’s what you have on hand. Plus, the Italian seasoning and paprika give it a lovely warmth that’s just perfect. It’s a little bit of sunshine in a jar!

Ingredients

Here’s what you’ll need to make about 3 cups of this delicious sauce:

• 1 kg Tomatoes
• 1 medium Onion
• 4-5 Garlic cloves
• 1 tsp Italian seasoning
• 1 tsp Paprika
• 1 tsp Sugar
• 2 tbsp Olive oil
• Salt to taste
• ?? cup Tomato paste (optional)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Tomatoes: Choosing the Right Variety
Roma tomatoes are my go-to for sauce. They’re meaty, have fewer seeds, and aren’t too watery. But honestly, any ripe, flavorful tomato will work! Plum tomatoes are also fantastic.

Olive Oil: Extra Virgin vs. Regular
I usually use extra virgin olive oil for the best flavor, but regular olive oil works just fine, especially if you’re watching the budget.

Garlic: Fresh vs. Pre-Minced
Fresh garlic is always best. The flavor is so much more vibrant. But if you’re short on time, pre-minced is okay in a pinch. Just remember it won’t have quite the same punch.

Italian Seasoning: Blend Variations & Making Your Own
Italian seasoning blends vary, so feel free to adjust to your liking. You can even make your own! A mix of dried oregano, basil, rosemary, thyme, and marjoram is a great starting point.

Paprika: Sweet, Smoked, or Hot?
I usually use sweet paprika for a mild warmth. Smoked paprika adds a lovely depth of flavor, and a pinch of hot paprika can give it a little kick!

Tomato Paste: Optional Addition & Regional Differences
Tomato paste isn’t essential, but it does add richness and intensifies the tomato flavor. Some regional Italian recipes swear by it, others don’t use it at all. It’s up to you!

Step-By-Step Instructions

Alright, let’s make some sauce!

1. First, get a large pot of salted boiling water ready. Have a bowl of ice water nearby too. This is for blanching the tomatoes – it makes peeling them a breeze.
2. Score the bottom of each tomato with an ‘X’. Gently lower them into the boiling water for 3-4 minutes.
3. Quickly transfer the blanched tomatoes to the ice water to stop the cooking process. Once cool enough to handle, peel off the skins, remove the cores, and roughly chop them.
4. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 6-8 minutes.
5. Add the minced garlic and sauté for just 30 seconds, until fragrant. You don’t want it to burn!
6. Now, add the chopped tomatoes, sugar, salt, paprika, Italian seasoning, and tomato paste (if using). Give everything a good stir and bring it to a boil.
7. Reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. This is where the magic happens – the flavors meld and the sauce thickens.
8. At this point, you can use an immersion blender to create a smooth sauce, or leave it chunky if you prefer. I like a little texture!

Expert Tips

Here are a few things I’ve learned over the years to make this sauce even better:

Achieving the Perfect Consistency
Simmering time is key! The longer it simmers, the thicker it will become.

Preventing Splattering While Simmering
A lid with a small vent will help prevent splattering without trapping too much steam.

Enhancing Tomato Flavor
Roasting the tomatoes before making the sauce adds an incredible depth of flavor.

Adjusting Acidity
If the sauce is too acidic, add a pinch more sugar or a tiny knob of butter.

Longer Simmering for Deeper Flavor
Don’t be afraid to simmer the sauce for an hour or even longer! The flavor will just keep getting better.

Variations

Want to switch things up? Here are a few ideas:

Vegan Tomato Sauce
This recipe is already naturally vegan! Just double-check your Italian seasoning doesn’t contain any hidden animal products.

Gluten-Free Tomato Sauce
This recipe is also naturally gluten-free.

Spice Level: Adding Chili Flakes
My friend Maria loves to add a pinch of red chili flakes for a little heat.

Festival Adaptations: Using for Special Occasions
During Diwali, my family loves to use this sauce as a base for a spicy tomato chutney to serve with snacks.

Slow Cooker Tomato Sauce
You can easily adapt this recipe for the slow cooker! Sauté the onions and garlic first, then add everything to the slow cooker and cook on low for 6-8 hours.

Serving Suggestions

This sauce is incredibly versatile! Here are a few ideas:

• Toss it with your favorite pasta.
• Use it as a base for pizza.
• Spread it on sandwiches or wraps.
• Serve it with grilled chicken or fish.
• Use it in vegetable dishes like eggplant parmesan.

Storage Instructions

Leftover sauce can be stored in airtight jars in the refrigerator for up to 4 days.

FAQs

What type of tomatoes are best for sauce?
Roma or plum tomatoes are ideal, but any ripe, flavorful tomato will work.

Can I use canned tomatoes instead of fresh?
Absolutely! Use 28oz (800g) of crushed or diced tomatoes.

How long does this tomato sauce last in the refrigerator?
Up to 4 days in an airtight container.

Can I freeze this tomato sauce? What’s the best way to do it?
Yes! Let the sauce cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months.

What can I add to the sauce to make it richer?
A splash of cream or a knob of butter adds richness.

Is it necessary to use tomato paste?
No, it’s optional, but it intensifies the tomato flavor.

How do I adjust the sweetness of the sauce?
Add more or less sugar, a teaspoon at a time.

What if my sauce is too acidic?
Add a pinch of sugar or a tiny knob of butter.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!