Organic Tomato Sauce Recipe

Dice and mince

Peel and finely dice the onion until you have about 1 cup. Peel and mince the garlic cloves. Chop the fresh basil and parsley and set aside separately.

In a medium heavy-bottomed saucepan or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat until shimmering but not smoking.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 7–9 minutes. Do not let it brown heavily; lower heat if needed.

Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly to avoid burning.

Stir in 2 tablespoons tomato paste and cook with the aromatics for 1–2 minutes, stirring constantly. This deepens the tomato flavor and removes raw metallic notes from the paste.

Pour in the 28 oz crushed tomatoes and 1 cup water or low-sodium vegetable broth. Stir thoroughly to combine and scrape any browned bits from the bottom of the pan.

Add the dried oregano (1 tsp), dried thyme (1 tsp), bay leaf, sea salt (1 1/2 tsp), freshly ground black pepper (1 tsp), and crushed red pepper flakes if using (1/4 tsp). Stir to incorporate.

If the tomatoes taste very acidic, stir in 1 teaspoon organic sugar to balance acidity. Taste and adjust later.

Bring the sauce to a gentle simmer over medium heat. Once simmering, reduce the heat to low to maintain a low, steady simmer. Partially cover the pot with a lid ajar to allow steam to escape.

Simmer gently for 30–40 minutes, stirring every 5–10 minutes to prevent sticking. The sauce should thicken and develop a deeper color and flavor.

Skim off any foam or excess oil that rises to the surface with a spoon for a cleaner finish.

Remove the bay leaf. Stir in 6 tablespoons chopped fresh basil and 1 teaspoon fresh lemon juice to brighten the sauce. Simmer an additional 2 minutes to meld flavors.

Taste and adjust seasoning: add more salt or pepper if needed, or a pinch more sugar if still too acidic.

For a smoother texture (optional), use an immersion blender to purée the sauce directly in the pot until reaching desired consistency, or transfer in batches to a blender and purée, then return to the pot and reheat briefly.

Stir in 1 tablespoon extra-virgin olive oil for sheen and mouthfeel. Mix in chopped parsley or additional basil for garnish.

Use immediately with pasta, pizza, or proteins. To store, cool to room temperature then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months (leave some headspace).

Reheat gently on the stove over low heat, adding a splash of water if needed to loosen the sauce.