Cup of Flour

menu icon
go to homepage
  • Recipes
  • Newsletter
  • Ebooks
  • About
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Newsletter
    • Ebooks
    • About
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Lunch and Dinner

    Red Pasta Sauce From Scratch

    Published: Sep 30, 2022 · Modified: Oct 28, 2024 by Andrea · This post may contain affiliate links · Leave a Comment

    Share this recipe on social!

    • Facebook
    • X
    • LinkedIn
    • Email
    • Print
    Jump to Recipe·Print Recipe·Leave a Review

    Looking to make a red pasta sauce from scratch? Try this big batch red pasta sauce from scratch. It's super easy to make and has an authentic taste! We love using in in dishes like our cheesy Italian sausage pasta bake and penne pasta bake with ricotta and mozzarella recipe!

    Red pasta sauce from scratch poured over penne noodles on a white plate on a white table.

    This is a family favorite pasta sauce recipe that my mom always made my family growing up (and still does). There was never a sauce of store-bought marinara in our fridge (not that there's anything wrong with that!) My background is Italian and Portuguese, and my mom is Portuguese, but my dad is Italian, and his mom (my Nonna) always made her own pasta sauce, so that's how my mom started, and later, myself! Now, it's my turn to share it with you!

    You'll notice all the ingredients are basic kitchen staple ingredients you probably already have and if you've been making Cup of Flour recipes for a while now, then you know all my recipes are made to be approachable and with basic ingredients. Want to learn why I only cook with basic ingredients? Learn more on the About page!

    Reasons you'll love this recipe

    • Easy to make: This recipe only requires a few ingredients, making it super simple to make. 
    • Leftovers: This is a big batch tomato sauce recipe which allows you to use it for many different recipes, more than once. It can be used in recipes like our cheesy Italian sausage and spinach pasta bake, a sauce for a spaghetti squash recipe, or used as a pizza or lasagna sauce!
    • Vegan and vegetarian: This pasta sauce recipe is vegetarian and vegan-friendly, made with no meat or dairy. 
    Red pasta sauce from scratch poured over penne noodles on a white plate.

    Ingredients

    • Olive Oil (1 Tablespoon) 
    • Onion, Diced (1) 
    • Garlic, Minced (5 Cloves) 
    • Canned Crushed Tomato (3 Cans, 28 fl oz/796 ml)
    • Canned Diced Tomato (2 Cans, 28 fl oz/796 ml)
    • Tomato Paste (1 Can, 5.5 fl oz/156 ml)
    • Pesto (¼ Cup)
    • Garlic Powder (½ Tablespoon) 
    • Dried Oregano (½ Tablespoon) 
    • Paprika (1 Teaspoon) 
    • Salt (1 Teaspoon) 
    • Pepper (½ Teaspoon) 
    • Sugar (½ Teaspoon) 
    • Fresh Basil (20 to 40 Grams) 

    Equipment

    • Cutting Board: A cutting board will help you chop some of your ingredients without ruining your countertop! 
    • Sharp Knife: A sharp knife will help you easily chop the onions, garlic, and basil in this recipe. I put emphasis on the “sharp” because a dull knife can be unsafe if it’s dull, it's easier to slip on an onion or become difficult to slice and chop your ingredients fully.
    • Can Opener: A can opener will be needed to open your tomato cans! 
    • Large Wooden Spoon: A wooden spoon will help mix your onions and garlic as you cook. It will also help stir all of your ingredients together once they’re all combined. 
    • Large Pot with Lid (4 to 5 quarts): A large pot is needed to ensure that all of the ingredients will fit and not overflow. 

    Instructions

    1. Saute: Heat a large pot on medium heat for 1 minute. Add the oil and onion to the pot and cook down the onion for 5-10 minutes, until translucent. Add the minced garlic and cook for 1 minute or until fragrant.
    2. Combine: Add the tomato paste and diced and crushed tomatoes. Bring the sauce to a boil and then add the pesto, garlic powder, oregano, paprika, salt, pepper, and sugar.
    3. Simmer: Place a lid on top of the pot, and reduce heat to low. Let the sauce simmer for 3-5 hours, stirring 1-2 times every hour. The longer you let the sauce simmer, the better it is.
    4. Serve: Once finished cooking, turn off the heat. Add the fresh basil and stir. Serve over your favourite pasta noodle, garnish with parmesan cheese as desired, and enjoy!
    5. Storage: Refrigerate and freeze the leftover sauce. Once cooled, add the leftover sauce into 4 to 5 airtight containers; pop one in the fridge for up to 2 weeks, and the others in the freezer for up to 3 months.

    Recipe tips

    • Keep the lid on. Be sure to let the tomato sauce cook with the lid covering the pot fully; you want all those ingredients to cook under pressure for the best flavour. 
    • Add your herbs at the end. Always add fresh herbs, such as basil, at the end, when cooking is finished. If you add fresh herbs too early in the process, the fresh flavour, juices, and extract is stripped away. You want the fresh, bright flavour that those herbs have to be the first thing you taste when you take a bite. 
    • Don’t forget to garnish. This pasta recipe tastes great with parmesan cheese, chilli flakes, and or fresh or ground cayenne pepper.

    Frequently Asked Questions 

    How do you thicken tomato sauce? 

    Add tomato paste! It helps thicken the base of your tomato sauce. Tomato paste is used in this recipe. 

    How do you reduce the acidity in tomato sauce?  

    Add sugar! Sugar helps to balance the acidity that tomatoes have. Sugar is used in this recipe.  

    Can you freeze tomato sauce? 

    Yes, freeze for up to 3 months in an airtight container. 

    Print

    📖 Recipe

    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
    Red pasta sauce from scratch poured over penne noodles on a white plate on a white table.

    Red Pasta Sauce From Scratch


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Andrea
    • Total Time: 5 hours 15 minutes
    • Yield: 1 large pot
    • Diet: Vegetarian
    Save Recipe Recipe Saved
    Print Recipe

    Description

    This big batch red pasta sauce from scratch is bright and fresh and tastes super authentic.


    Ingredients

    • Olive Oil (1 Tablespoon)
    • Onion, Diced (1)
    • Garlic, Minced (5 Cloves)
    • Canned Crushed Tomato (3 Cans, 28 Fl Oz/796 Ml)
    • Canned Diced Tomato (2 Cans, 28 Fl Oz/796 Ml)
    • Tomato Paste (1 Can, 5.5 Fl Oz/156 Ml)
    • Pesto (¼ Cup)
    • Garlic Powder (½ Tablespoon)
    • Dried Oregano (½ Tablespoon)
    • Paprika (1 Teaspoon)
    • Salt (1 Teaspoon)
    • Pepper (½ Teaspoon)
    • Sugar (½ Teaspoon)
    • Fresh Basil (20 To 40 Grams)

    Instructions

    1. Saute: Heat a large pot on medium heat for 1 minute. Add the oil and onion to the pot and cook down the onion for 5-10 minutes, until translucent. Add the minced garlic and cook for 1 minute or until fragrant.
    2. Combine: Add the tomato paste and diced and crushed tomatoes. Bring the sauce to a boil and then add the pesto, garlic powder, oregano, paprika, salt, pepper, and sugar.
    3. Simmer: Place a lid on top of the pot, and reduce heat to low. Let the sauce simmer for 3-5 hours, stirring 1-2 times every hour. The longer you let the sauce simmer, the better it is.
    4. Serve: Once finished cooking, turn off the heat. Add the fresh basil and stir. Serve over your favourite pasta noodle, garnish with parmesan cheese as desired, and enjoy!
    5. Storage: Refrigerate and freeze the leftover sauce. Once cooled, add the leftover sauce into 4 to 5 airtight containers; pop one in the fridge for up to 2 weeks, and the others in the freezer for up to 3 months.

    Notes

    Scroll up to the full blog post for FAQ and Tips.

    Nutrition facts are estimates only.

    • Prep Time: 15 minutes
    • Cook Time: 5 hours
    • Category: lunch, dinner
    • Method: stove top
    • Cuisine: italian

    Did you make this recipe?

    Do you have questions? Did you enjoy it? I'd love to hear from you in the comment section below!

    Related Recipes

    • Cheesy Sausage and Spinach Pasta Bake
    • Penne Pasta Bake with Mozzarella and Ricotta
    • Recipe for Cherry Tomato Sauce Pasta

    More Lunch and Dinner Ideas

    • Baked pepperoni pizza spaghetti casserole in a white baking dish with a fork twirling spaghetti in it.
      Baked Pepperoni Pizza Spaghetti Casserole
    • Imitation crab salad in a white bowl with two slices of lemon on top.
      Easy Imitation Crab Salad Recipe
    • Baked spaghetti casserole in a white baking dish with tongs spinning some spaghetti in it.
      Easy Oven Baked Spaghetti Casserole with Cream Cheese
    • Cheesy sausage tortellini bake casserole in a glass baking dish with a wooden spoon in it.
      Cheesy Italian Sausage Tortellini Bake Casserole

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Food blogger holding a tray of muffins.

    Hi & Welcome!

    I'm Andrea, the recipe developer, food photographer, blogger, and creator of Cup of Flour. Here I share all my tried and true recipes, all made with basic ingredients. I'm so happy you're here!

    About Andrea →

    New Recipes

    • Blueberry pie with a big slice removed from it and the pie server next to the pie.
      Easy Blueberry Pie with Canned Filling
    • Apple pie bars scattered on a wooden cutting board.
      Easy Apple Pie Bars Recipe
    • Apple pie with puff pastry in a glass pie dish with a few slices taken out of it.
      Easy Apple Pie Using Puff Pastry Crust
    • Buffalo crab dip in a white oval baking dish with toasted baguette slices next to it.
      Easy Buffalo Crab Dip Recipe

    Spring Recipes

    • Carrot cake sandwich cookies in a loaf pan.
      Easy Carrot Cake Sandwich Cookies Recipe
    • Carrot cake bars with cake mix scattered on a brown piece of parchment paper with chopped walnuts around them.
      5 Ingredient Carrot Cake Bars with Cake Mix
    • Two ingredient lemon bars with angel food cake mix scattered on a piece of white parchment paper.
      Lemon Bars with Angel Food Cake Mix
    • Carrot cake oatmeal cookies with cream cheese glaze scattered on a brown piece of parchment paper.
      Carrot Cake Oatmeal Cookies with Cream Cheese Glaze
    See more Spring Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms and Conditions
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Andrea

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Cup of Flour Food & Media Company Inc.

    13 shares