This easy tomato and onion sauce is made with only 3 ingredients: onions, tomatoes and olive oil. Onions are cooked until tender and sweet, then simmered on tomatoes. It’s delicious as a pasta sauce, but I also love adding it to many other recipes.
Made with fresh tomatoes and lots of sweet onions, this easy tomato sauce is absolutely delicious. There is a great depth of flavor when you simmer tomatoes for a few hours. Cooking onions first in olive oil until they are sweet and tender gives tomato sauce a natural sweetness. This tomato sauce tastes lovely clean, but it concentrates a lot and has a rich, deep flavor after bubbling on the stove.
Use this as a pasta sauce, served simply with some fresh herbs and grated cheese, or add some dumplings or sausages to make it more filling. I also love using it in many other recipes, such as stuffed peppers, lasagna, cabbage rolls or Borsch.
How to Make Easy Tomato Sauce Video
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Fresh Tomato Ingredients
: Using fresh tomatoes instead of canned ones is the secret of this tomato sauce. The taste is significantly different. Tomatoes are much sweeter and less acidic. Most canned tomatoes have lemon juice or vinegar. If you usually have heartburn from tomato sauce, it is very likely that it does not give you heartburn, because it is not as acidic.
Of course, you can use canned tomatoes if you do not have fresh tomatoes
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Onions: do not be alarmed by the amount of onions used. They will add a lot of delicious aromatic flavor, as well as a sweetness that intensifies as the onions become tender and golden.
Olive oil: You can also use avocado or sunflower oil
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salt, ground black pepper, for
fresh herbs, such as parsley and basil, optional, as a side dish
How to make tomato sauce and onion easy:
- Prepare tomatoes. I highly recommend peeling and planting the tomatoes first, but that’s entirely up to you. You can simply cut the tomato core and leave the seeds and skin of the tomato. I like the tomato sauce to be really smooth, so I remove the skin and seeds.
- How to peel tomatoes:
- Bring a pot of water to a boil. Meanwhile, cut an X on the top and bottom of each tomato with a peeling knife. Place tomatoes in boiling water for 30 seconds, remove tomatoes from boiling water and soak them in a bowl of cold ice water. The skin will peel off very easily.
- Remove the seeds from tomatoes. I like to drain them on a fine-mesh sieve, save the tomato juice and add it to the pot along with the tomatoes.
- into thin semicircles
- Then, sauté the onions. In a large, heavy-bottomed pot (about 8 quarts), heat the oil until it shines, then add the onions, seasoning with salt and pepper to taste. Cook, until onions are soft and begin to brown, about 15 minutes.
- Add tomatoes and tomato juice to onions, season with salt and pepper to taste. Bring to a boil, then reduce to low heat and cook for about 2 hours, covered, over low heat, until the tomatoes are soft and the sauce has reduced.
- Puree the sauce in batches using a blender or use a dip blender* directly into the pot until it has the consistency you like best. You can leave it thick or make it really soft.
- To store, refrigerate the sauce for about a week or freeze for up to 6 months.
Cut the onions
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My
absolute favorite way to serve this sauce is simply with some fresh herbs, angel hair paste or spaghetti and then some fine grated cheese on top. Simplicity at its finest!
We also love it with some juicy beef dumplings. I use this recipe, just omit the sauce and use it instead.
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frequently asked questions
I store the tomato sauce I keep in my refrigerator in mason’s glass jars. For freezing, I like to use these twist top containers*. They are great for broth and sauces, they do not spill, even if they fall off. They are also airtight and will keep your sauce fresh. (I like the 4-cup containers for this sauce.)
*affiliate links
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