A Homemade Tomato Sauce Worth the Simmer
Homemade Basil and Herb Tomato Sauce
Every January, I try to find ways to make cooking simpler. Maybe it’s wanting a slower pace after the holidays, or maybe it’s because I want to spend more time snuggled up… instead of in the kitchen.
This homemade tomato sauce is one of those grounding recipes… it’s easy to make, slow enough to feel special, and flexible enough to get you through busy weeks ahead. This is the sauce we use for spaghetti, lasagna, pizza, chili, and even tomato soup.
A regular batch makes about 20-25 servings, if using it for pasta sauce, but as I said I use it for more. So, if I make a regular batch… I will use some for a recipe and then freeze it for something else to be eaten soon. However, I do sometimes make huge batches 2-4 times the regular recipe. Then, I can it for year-round use.
It’s flexible. And it’s worth the simmer every single time.
The recipe below is a single batch that makes about 11-12 cups of sauce, perfect for big gatherings or to use some and freeze some. Don’t forget to hit PRINT!
A Note About Tomatoes (Fresh in Summer, Store Tomatoes in Winter)
If you’re making this in late summer, use vine-ripe tomatoes straight from the garden or farmers’ market. If you’re making it in January (honestly, a perfect simmer-on-a-slower-day recipe), you can absolutely use store tomatoes.
A few quick notes:
- Roma tomatoes have less water → shorter simmer, thicker sauce. (see pic below, these are from my garden)
- Beefsteak/Big Boy tomatoes have more water → expect to reduce longer. (they are the big round ones, usually used for burger tomatoes)
- The flavor will still be beautiful because the herbs, slow simmer, and balsamic bring everything together.
🍅 Ingredients
- 12 lb. ripe tomatoes, peeled*
- 3 Tbsp. packed brown sugar
- 2 Tbsp. salt
- 1 Tbsp. balsamic vinegar
- 1+ Tbsp. freshly ground black pepper (I usually go heavier, adjust to taste)
- 1 Tbsp. crushed red pepper (not for heat, for depth – optional but recommended)
- 2 cups lightly packed fresh basil leaves, chopped
- 1 Tbsp. of dried Oregano (use fresh and add some to the fresh herbs)
- 1 cup lightly packed fresh herbs (Italian parsley + cilantro), chopped
- 2-3 tsp of minced garlic (or 3 Tbsp. of roasted garlic) – OPTIONAL and see below because depending on which you use, you will add it in differently (we no longer use garlic because it upsets my husband and son’s stomach, but I love it)
- 6 Tbsp. bottled lemon juice (for canning)
*To peel tomatoes: Score an “X” on the bottom, drop into boiling water for 30 seconds, then move to ice water. Skins slide off. BONUS – You can bake the skins with some oil and salt, until dried, and eat like chips or grind up for powder for smoothies or sauces.
🥄 Directions
1. Chop the Tomatoes
- Cut peeled tomatoes into chunks. Pulse in a food processor until chopped but not puréed.
- Transfer each processed batch into a 7–8 quart nonreactive pot (stainless steel or enameled).
2. Start the Simmer
Add:
- brown sugar
- salt
- balsamic
- black pepper
- crushed red pepper
- minced garlic (put optional garlic here if using minced)
Bring to a boil, then reduce heat and simmer uncovered for 70–90 minutes, stirring occasionally, until the sauce reduces and thickens.
(If using watery tomatoes, let it go longer.)
3. Add the Herbs
Remove from heat and stir in:
- basil
- parsley
- cilantro
- oregano
- roasted garlic (put optional garlic here if using roasted)
4. To Freeze This Sauce
Ladle cooled sauce into freezer-safe mason jars or containers. Leave room at the top for expansion. Freeze for up to 6 months.
5.Canning This Sauce (Safely and Easily)
One of my favorite things about this recipe is that it cans beautifully… as long as you follow proper acidity guidelines. Because tomatoes vary in acidity, you must add bottled lemon juice to each jar for safe water-bath canning. Bottled lemon juice is standardized, fresh lemon juice is not.
Once that’s in place, this sauce is a perfect beginner-friendly canning project.
✔️ Jar Size Options
- Pints (great for smaller serving size, pizza, or dipping sauce)
- Quarts (ideal for spaghetti, chili, lasagna, and soup)
Like I said, I usually freeze leftover sauce if I make one batch but can it if I make more.
🍕 What We Use It For (Why I Make 2–4 Batches at a Time)
We are a family of five, so one batch gives me:
- 2–3 dinners immediately
- 3–5 jars for the freezer or canning shelf
And we use it for everything:
- Spaghetti
- Lasagna
- Pizza sauce
(I use this sauce on my homemade crust which you can see here.) - Tomato soup
(Blend 2–3 cups of sauce + 1–2 cups milk; heat until steamy. That’s it.)
It’s the kitchen version of a winter hug.
🩵 Why This Sauce Belongs in Your Winter Rotation
Winters we are less busy with calmer routines. People want warm meals and recipes that feel comfy.
This one checks every box:
- long simmer = great for slow days
- canning/freezing options = future-you will thank you
- clean ingredients = gentle on your body
- familiar flavors = family-friendly
It’s a winter tradition disguised as a recipe.
🛒 Shop the Essentials
Click here to see my top picks for spaghetti night!
⭐ What Sauce I Buy When I Run Out
Life is real! Even with big batches, sometimes I run out before I get around to canning more. When that happens, these are the two sauces I grab:
- Muir Glen Organic Pasta Sauce – there’s a few kinds… they are all good!
- Simple Truth Organic Pasta Sauce – there’s a few kinds here too… so try them all and pick!
They’re clean, affordable, and the closest taste-wise to homemade.
💬 Final Thoughts
I’ve made this homemade tomato sauce for years now, and every time I forget how calming it is to stand in the kitchen with something warm simmering away.
If you try it, I’d love to hear what you think. Did you can it? Freeze it? Use it for pizza night? Tag me on Instagram and Facebook @bemandfam or leave a comment below, I would genuinely love to see how your family enjoys it.
Want More Winter Recipes?
This homemade tomato sauce is part of my January Family Binder theme… thanks to National Spaghetti Day, which is January 4th.
If you want the printable binder pages, you can grab January’s set below and click here if you want to see more Winter Recipes!
Happy Simmering!
BEM and Fam 🙂
👉 Save This for Later
🛒PS. This post has some affiliate links, read more about those here.
👇 Print the Homemade Tomato Sauce
- 12 pounds ripe tomatoes, peeled*
- 3 tbsp packed brown sugar
- 2 tbsp salt
- 1 tbsp balsamic vinegar
- 1 tbsp freshly ground black pepper
- 1 tbsp crushed red pepper (not for heat, for depth – optional but recommended)
- 2 cups lightly packed fresh basil leaves, chopped
- 1 tbsp dried Oregano (use fresh and add some to the fresh herbs)
- 1 cup lightly packed fresh herbs (chopped) I use parsley and cilantro
- optional garlic 2-3 tsp of minced or 3 tbsp of roasted garlic. Add minced garlic with tomatoes to cook and roasted with herbs.
- 6 tbsp bottled lemon juice for jars (1 Tbsp per jar, use more if more jars)
-
Chop the Tomatoes. Cut peeled tomatoes into chunks. Pulse in a food processor until chopped but not puréed. Transfer each processed batch into a 7–8 quart nonreactive pot (stainless steel or enameled).
-
Add: brown sugar, salt, balsamic, black pepper, crushed red pepper (add minced garlic if using)
Bring to a boil, then reduce heat and simmer uncovered for 70–90 minutes, stirring occasionally, until the sauce reduces and thickens. (If using watery tomatoes, let it go longer.)
-
Remove from heat and stir in:
basil, parsley, cilantro, oregano... (add roasted garlic if using)
-
To Freeze This Sauce:
Ladle cooled sauce into freezer-safe mason jars or containers. Leave room at the top for expansion. Freeze for up to 6 months.
-
Canning This Sauce (Safely and Easily):
One of my favorite things about this recipe is that it cans beautifully… as long as you follow proper acidity guidelines. Because tomatoes vary in acidity, you must add bottled lemon juice to each jar for safe water-bath canning. Bottled lemon juice is standardized, fresh lemon juice is not.
Once that’s in place, this sauce is a perfect beginner-friendly canning project.
Jar Size Options:
Pints (great for smaller serving size, pizza, or dipping sauce)
Quarts (ideal for spaghetti, chili, lasagna, and soup)
I usually make 2-4 batches to can. If I make 1 batch, I will either use at once or freeze leftover sauce.
*To peel tomatoes: Score an “X” on the bottom, drop into boiling water for 30 seconds, then move to ice water. Skins slide off. BONUS – You can bake the skins with some oil and salt, until dried, and eat like chips or grind up for powder for smoothies or sauces.
