Small-Batch Tomato Sauce

This small-batch tomato sauce is so simple I almost didn’t share it—but I make it so often, and it’s really good, so I thought, “Why not?”

With just six ingredients (including salt and pepper), it’s ready in about 15 minutes. It tastes great straight off the stove, but if you have time, let it rest covered for a few hours after removing it from the heat. The flavour mellows, the texture thickens, and it tastes even better. I use it on pasta, as a quick pizza sauce, or layered into lasagna.

Ingredients For Small-Batch Tomato Sauce

Ingredient Notes

• Chilli Flakes: Also called red pepper flakes, these add subtle heat. You can adjust the amount based on your spice preference.
• Crushed Tomatoes: Canned crushed tomatoes form the base of the sauce. Look for a brand with no added herbs or salt so you can season to taste.
• Garlic: Chopped garlic infuses the olive oil with flavour as it gently cooks. Be careful not to brown it, as it can turn bitter.
• Olive Oil: Used to sauté the garlic and add flavour to the sauce. Use whatever kind you like or can afford.

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

Ingredient Substitutions

• Chilli Flakes: You can use a pinch of cayenne pepper or a splash of hot sauce for heat.
• Crushed Tomatoes: Whole canned tomatoes (crushed by hand or blended) or passata can also work.
• Garlic: Garlic powder can be used in a pinch—start with ¼ teaspoon of garlic powder per clove.
• Olive Oil: Any neutral cooking oil like canola or vegetable oil will do if you don’t have olive oil.
• Salt: Sea salt or kosher salt can be used instead of table salt. Add it to taste.

Recipe Variations

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

• Anchovy Paste: Add 1 teaspoon of anchovy paste.
• Basil: Add ¼ cup of chopped fresh basil near the end of cooking.
• Butter: Stir in 1 tablespoon of butter for a richer finish.
• Capers: Add 1 tablespoon of drained capers.
• Carrot: Add ¼ cup of finely grated carrot to soften the acidity.
• Oregano: Add 1 teaspoon of dried oregano for a classic Italian touch.
• Red Wine: Add ¼ cup of dry red wine while the sauce simmers.
• Sugar (Granulated): Add ½ teaspoon of sugar to balance acidity.

How To Make Small-Batch Tomato Sauce

STEP 1: Add the 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 want to infuse the oil with garlic flavour and chilli heat.

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

STEP 4: You can serve the sauce immediately, but I recommend turning off the heat, covering the pot with the lid slightly ajar, and letting it rest for four hours. The sauce thickens, the flavour deepens, and it’s even better once reheated or stored for later.

Recipe Notes

• Use a pot with a heavy bottom, like cast iron or enamelled cast iron, to prevent hot spots and help the sauce cook evenly.
• Chop the garlic fairly evenly so it cooks at the same rate—small pieces are fine, but avoid mincing too finely, or it may burn quickly.
• When you pour in the crushed tomatoes, do it carefully—they may splatter slightly when they hit the hot oil.
• Keep the lid slightly ajar to let steam escape while simmering—this helps the sauce reduce and thicken.

Storage

• Let the sauce cool completely before storing. You can keep it in a sealed container in the fridge for up to 5 days. It also freezes well. To reheat, warm gently on the stovetop or microwave, stirring occasionally until heated.

Related Recipes

• Lasagna Stew: Craving lasagna but short on time? This hearty stew is a quick and easy one-pot meal. 
• Small-Batch Basil Pesto: The classic green sauce in a smaller package.
• Dutch Oven Lasagna: Tall layers, crispy edges, and oven-ready noodles. Easy to make and better than a 9×13 pan.
• Sausage Goulash: A simple, savoury stew with Italian sausage, macaroni, and vegetables in a smoky tomato sauce.