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.
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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.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
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.
Expert Tips
1. You can scale this recipe up as needed. I often double it for meal prep.
2. Add fresh herbs like basil or parsley just before serving to keep their flavour bright.
3. This sauce freezes well in small jars or silicone cubes for quick single servings.
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.
Did you make this small-batch tomato sauce? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card

Small-Batch Tomato Sauce
Special Equipment
- Large cast iron or other heavy-bottomed pot
- Measuring spoons
- Sharp knife
- Cutting board
- Rubber spatula or wooden spoon
- Can opener
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ⅛ teaspoon dried chilli flakes
- 28 ounces crushed tomatoes, canned
- ¼ teaspoon salt
- 1 pinch black pepper, ground
Instructions
- Heat the olive oil in a cast iron or heavy-bottomed pot over medium to low heat.
- Add the chopped garlic and chilli flakes to the olive oil and cook until fragrant, about two to three minutes. If the garlic starts to brown, reduce the heat slightly. You just want to infuse the olive oil with garlic flavor.
- Pour the crushed tomatoes into the pot. Give the sauce a good stir. Place the lid on the pot and leave it slightly ajar to allow steam to escape, and bring the sauce to a simmer for 10 minutes. Serve immediately, or let the pot sit on the stovetop, with the lid slightly ajar, for 4 hours to develop a deeper richer flavor.
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.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.