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Garlic Basil Tomato Sauce is the homemade hero your pasta nights and pizza cravings have been waiting for. Packed with fresh herbs, a rich tomato base, and just the right amount of sass (optional anchovies, anyone?), this sauce isn’t here to play; it’s here to make dinner memorable.
This tomato basil garlic sauce is the perfect topping for a delicious meal. Not only is it incredibly flavorful, but it’s also easy to make. Top your favorite pasta dish or pizza with this sauce for an extra punch of flavor that the whole family will love.
Here is Why This Tomato and Basil Sauce Recipe Works
Fresh herbs for days: Basil, thyme, and oregano bring bold, vibrant flavors that’ll make your pasta or pizza taste like it came straight out of a trattoria.
Freezer-friendly genius: Make a big batch, freeze it, and you’ve got homemade sauce on hand whenever you need it. Jarred sauce? Never heard of her.
Customizable thickness: Like it thick and rich? Keep it as is. Prefer it a little saucier? Just splash in some extra water.
Depth of flavor: Optional mashed anchovies add a savory, umami punch (but don’t worry, they won’t scream “fishy”).
If you like this recipe, try our red wine pasta sauce.
The Ingredients
- Pantry: Olive oil, crushed tomatoes, tomato paste.
- Produce: Onions, garlic, fresh thyme, fresh oregano, fresh basil, bay leaves.
- Spices and Seasonings: Salt, freshly ground black pepper.
- Condiments: Optional mashed anchovies.
Variations
Spicy Arrabbiata Style: Add 1-2 teaspoons of crushed red pepper flakes and ¼ teaspoon of smoked paprika for a fiery kick.
Mushroom and Herb Tomato Sauce: Sauté 1 cup of finely chopped mushrooms and stir them into the sauce along with an extra tablespoon of fresh herbs.
Roasted Red Pepper Tomato Sauce: Blend in ½ cup of roasted red peppers.
Serving Suggestions
You can use this garlic basil sauce in so many ways. Here are some more ways to use it:
- on chicken parmesan
- a dip for smoked jalapeno poppers
- smothered over chicken stuffed peppers
- a side sauce for panko chicken
- a pasta sauce for giant stuffed shells
- a spread for hot meatloaf sandwich
- as marinara sauce for malfatti dumplings
- a lasagna sauce for eggplant lasagna
Tips for Success
- Letting the sauce simmer for an hour deepens the flavor and gives it that rich, velvety texture.
- Tomatoes can vary in sweetness, so adjust the salt or add a pinch of sugar if needed.
- If you’re hesitant about anchovies, mash them well, they’ll dissolve completely, adding umami magic without a hint of fishiness.
- If you prefer a smoother sauce, use an immersion blender directly in the pot or transfer it to a blender after cooling.
- Fresh herbs are the star here, so don’t skimp! If you only have dried, use about 1/3 of the amount and adjust to taste.
Storage
Refrigerate: Allow the sauce to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: For longer storage, pour the cooled sauce into freezer-safe containers, leaving 1 inch of headspace for expansion. This sauce will keep in the freezer for up to 3 months.
Reheat: To reheat, thaw the sauce in the refrigerator overnight. Warm it in a saucepan over low heat, stirring occasionally, until heated through. Optionally, heat it in the microwave in short bursts.
Tomato Sauce with Basil, Garlic and Oregano
This Garlic Basil Tomato Sauce is your go-to for pasta, pizza, and beyond. Fresh, bold, and freezer-friendly. It’s like having a homemade flavor bomb ready to drop whenever dinner calls.
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Garlic Basil Tomato Sauce
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Ingredients
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 8-10 garlic cloves, minced
- 2 cans, (28 ounces each), crushed tomatoes
- 1 six-ounce can tomato paste
- 1 cup water
- 2 tablespoon fresh thyme leaves
- 3 tablespoons chopped fresh oregano
- 1 cup rough chopped, fresh basil leaves
- 2 bay leaves
- ½ teaspoons sea salt
- ½ teaspoon freshly ground black pepper
- Optional: 1 to 2 mashed anchovies
Instructions
- In a large saucepan, heat the olive oil and cook the onions over medium heat until soft. Add the garlic and cook for another 1-2 minutes, stirring constantly.
- Stir in the tomatoes (along with their liquid), and the rest of the ingredients (the anchovies are optional but will add depth of flavor).
- Bring the sauce to a boil, turn the heat to low, and simmer for one hour.
- Transfer from the heat, remove and discard the bay leaves and allow the sauce to cool. Pour the cooled sauce into 4 sterilized pint jars leaving 1-inch for expansion, label, and freeze. When completely frozen secure lids. Use as needed. Makes 4 pints of sauce.
Notes
- This sauce will thicken as it simmers and if you like it less thick add a little more water.
- For freezing, fill the jars leaving 1-inch headspace for expansion. Do not cover until after the sauce is frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
A delicious, easy to prepare sauce that we will enjoy many times–thanks for the great recipe.
Thank you, Anne…so glad you enjoyed this tomato sauce!
I always buy marinara from the store – love your idea to make it at home!
Thanks, Danielle….there are some really good marinara sauces on the market. I am not adverse in using one in an emergency but I really look at the ingredient list.
Perfect sauce! and the calorie count? Well you can’t beat that plus all the nutrition!
Kathi
Hi, Kathi….thanks for visiting. Yep, low-fat, low-cal sauce…I grilled up some thick eggplant slices and after flipping I slathered some of this sauce on top with a thin shaving of parm cheese. It was my whole dinner and I was stuffed. 🙂
See you on Sunday! I can’t wait!
Yes!!
Wow. This looks so wonderful! I love pasta sauce!
Hi, Cora…so glad to hear from you! I’m saving some of this sauce for you and hope to see you soon!