Small-Batch Tomato Sauce

This is one of those recipes that’s so ridiculously simple I was like, “Should I even bother sharing this?” In the end, I decided yes, I should share it because it’s so darn easy and tastes great.

A versatile sauce, I use this recipe for basic pasta and the base for my Dutch Oven lasagna. It also works well as pizza sauce, a dip for snacks like mozza sticks or homemade bagel chips, and a topping for chicken or eggplant Parmesan.

This sauce can be ready to go in about 15 minutes, but the real magic is in the waiting. If time allows, let the pot sit, covered on the stovetop, for 4 hours after cooking. I can’t explain why, but letting the ingredients infuse for that time creates a thicker sauce with a more mellow, savory undertone that tastes even better. Give it a try!

Why You’ll Love This Recipe

✔️ No fancy ingredients.
✔️ Ready in 15 minutes from start to finish.
✔️ Can be used as a base for many other things than just pasta!

Ingredients For Small-Batch Tomato Sauce

Ingredient Notes

• Chilli Flakes: A tiny bit helps create another layer of flavor in the sauce. Feel free to reduce or increase the amount as you like.
• Crushed Tomatoes: Canned crushed tomatoes work best for this recipe. Using pre-crushed tomatoes also saves you from washing a blender.
• Garlic: Look for firm, tightly packed cloves. If your garlic cloves have a green shoot grinning through the middle, discard the shoot as they can taste bitter.
• Olive Oil: Olive oil is so expensive now, and half the time it’s cut with cheaper oils to stretch out the amount. If you have a good quality olive oil, this would be a great place to use it.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Chilli Flakes: For a similar heat level, you can substitute the chilli flakes with cayenne pepper, but since it’s a finer powder, start small and adjust it to taste. You can also use chopped fresh chillis or even hot sauce, depending on what you like.
• Crushed Tomatoes: Puréed fresh tomatoes, tomato passata, or diced canned tomatoes (which you can crush yourself) are good alternatives.
• Garlic: If you’re out of fresh garlic, you can use garlic powder or granulated garlic. The ratio is about ⅛ teaspoon of garlic powder for every clove of fresh garlic. Minced jarred garlic or shallots can also be a substitute.
• Olive Oil: For a flavor closer to olive oil, try avocado oil. Butter can also be used, but keep in mind that it has a lower smoke point if cooking at high temperatures.

Recipe Variations

Add any of the following ingredients for a twist on this small-batch tomato sauce recipe:

• Cream: Stir in a few tablespoons of 35% heavy cream at the end of cooking for added richness.
• Dried or Fresh Herbs: Add dried herbs such as basil, oregano, thyme, or rosemary at the beginning of cooking to infuse the sauce with aromatic flavors. Fresh herbs are best added at the end of cooking to preserve flavor and color.
• Meat: For a heartier sauce, add ground beef, pork, sausage, or a combination. Brown the meat in the pot before adding the garlic, then proceed with the rest of the recipe.
• Mushrooms: Sauté chopped mushrooms with the garlic to add even more umami and a meaty texture.
• Onions or Shallots: Grate a small onion or finely chop one medium shallot and add to the pot when you add the garlic.
• Spices: For a different flavor profile, add a pinch of cumin, coriander, or smoked paprika to the sauce.
• Sugar: If you find the sauce too acidic, try a pinch of sugar to help balance the flavors.
• Vegetables: Diced carrots, celery, or bell peppers add texture and nutrition. Add them before the garlic and sauté until soft if you’re using them. Then, proceed with the recipe as written.
• Wine: Deglaze the pot with a splash of red or white wine after cooking the garlic and before adding the tomatoes. Wine adds acidity and complexity to the flavor profile.

How To Make Small-Batch Tomato Sauce

STEP 1: Add the chopped garlic and chilli flakes to pre-heated olive oil in a heavy-bottomed pot.

STEP 2: If the garlic starts to brown, reduce the heat. You just want to infuse the garlic flavor and chilli heat in the oil.

STEP 3: Add the crushed tomatoes, salt, and pepper to the pot and give it a good stir. Simmer for 10 minutes.

STEP 4: At this point, you can serve the sauce immediately, however, I highly recommend turning the heat off of the burner, placing the lid slightly ajar on top of the pot, and walking away for four hours. Some sort of magical chemical reaction occurs during this time, and as well, some of the liquid in the sauce evaporates. You are left with a thick, rich, deeply flavored sauce that can then be reheated and served, or stored in jars or containers for later.

Recipe Notes

• This recipe doubles well.
• It doesn’t matter what brand of crushed tomatoes you use, especially if you let the sauce sit for four hours after cooking. I’ve had great luck with fancy Italian and generic grocery store brands.
• Increase the garlic and/or chilli flakes to suit your taste. With a young child, I go a bit easy on both.

Storage

• I like to store my homemade tomato sauce in a large glass jar. It can be kept in the refrigerator for up to five days or up to two months in the freezer. If freezing glass jars, ensure the sauce has cooled completely and leave a good amount of headspace at the top of the jar for expansion.