This classic Italian spaghetti sauce has been a constant on my table for years — the kind of recipe that begins as a pantry rescue and becomes a family favorite. I first developed this version on a busy weeknight when fresh tomatoes were out of season and I needed something bright, reliable, and comforting. The balance of crushed tomatoes, soft sweet onion, and gentle garlic, finished with oregano and basil, creates a sauce that is both straightforward and deeply satisfying. It’s the kind of sauce that smells like home the moment it begins to simmer.

What I love most is how forgiving this preparation is: a modest handful of ingredients produces a complex, layered flavor because of technique rather than culinary acrobatics. Sweating the onion slowly brings out sweetness; briefly blooming the garlic and dried herbs in olive oil releases essential aromas without bitterness; and a patient simmer lets the tomatoes concentrate and mellow. I often make a double batch to freeze, and on hectic nights a jar of this sauce with freshly cooked spaghetti feels like a special meal. Friends always ask for the recipe, and even picky eaters tend to come back for seconds.

Ingredients

• Crushed tomatoes (4 cups): Use a good-quality canned crushed tomato for consistent body and flavor; San Marzano-style or any peeled whole tomatoes crushed by hand or with a spoon work well. Avoid overly watery labels — look for "crushed" or "pureed" with minimal added ingredients.
• Diced onion (1 cup): Yellow or sweet onions are best because they develop brown-sugary notes when gently cooked. Finely dice to ensure the onion softens evenly and integrates into the sauce.
• Garlic (2 cloves, minced): Fresh garlic provides brightness; mince finely so it disperses through the sauce. If you prefer a milder garlic presence, use one large clove or smash and remove after sautéing.
• Olive oil (1 tablespoon): Use extra-virgin olive oil for flavor when finishing, or a neutral light olive oil for higher-heat sautéing. One tablespoon is enough to bloom the aromatics without greasiness.
• Dried oregano (1 teaspoon) and dried basil (1 teaspoon): Dried Italian herbs concentrate flavor and tolerate the simmer without losing character; add them early so they hydrate and infuse the sauce.
• Salt and pepper: Season gradually; start with about 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper for the whole batch, then adjust to taste after simmering.
• Sugar (1 teaspoon, optional): A small pinch helps balance acidity in some canned tomatoes — add at the end if the sauce tastes too bright or tart.

Instructions

Prepare the aromatics and tomatoes: Measure and dice the onion so it’s uniform for even cooking. Mince 2 cloves of garlic and set aside. Open the crushed tomatoes and give them a quick stir. Having everything ready prevents the garlic from burning and ensures a smooth workflow. Sauté the onion: Heat a medium saucepan over medium-low heat and add 1 tablespoon olive oil. Add the diced onion and a pinch of salt, then sweat slowly for 6 to 8 minutes until the onion is soft and translucent with no brown edges. This gentle cooking releases sweetness and forms the flavorful base of the sauce. Bloom the garlic and herbs: Push the softened onion to the side, increase heat to medium, add the minced garlic and the dried oregano and basil. Stir constantly for 30 to 45 seconds until fragrant; avoid letting the garlic turn brown, which creates bitterness. Add tomatoes and simmer: Pour in 4 cups crushed tomatoes, stir to combine with the aromatics, then lower the heat to a gentle simmer. Cover partially and simmer for 25 to 35 minutes, stirring occasionally, until the sauce has reduced slightly and the flavors have melded. If you prefer a smoother texture, use an immersion blender briefly. Finish and season: Taste and adjust salt and pepper. If the tomatoes are very acidic, stir in up to 1 teaspoon sugar a little at a time until balanced. For brighter flavor, finish with a drizzle of extra-virgin olive oil before serving.

Storage Tips

Allow the sauce to cool to room temperature before refrigerating to preserve texture and flavor. Transfer to airtight containers: glass jars or BPA-free plastic containers work well. Refrigerate up to 4 days. For longer storage, portion into 1-cup or 2-cup freezer-safe bags or containers, leaving a little headspace for expansion, and freeze for up to 3 months. To reheat, thaw in the fridge overnight or warm gently on the stovetop over low heat, stirring occasionally; add a splash of water if it’s too thick.

Ingredient Substitutions

If you don’t have crushed tomatoes, use two 14-ounce cans of whole peeled tomatoes and crush them by hand or pulse briefly in a blender for texture control. Fresh basil can replace dried basil at a 3:1 ratio (use three times the amount by volume), and add fresh herbs toward the end to preserve brightness. For a richer mouthfeel, stir in 1 to 2 tablespoons of butter or a splash of cream at the end if dairy is acceptable. Swap yellow onion for shallot for a subtler sweetness.

Serving Suggestions

Serve over al dente spaghetti or any long pasta; toss with freshly reserved pasta cooking water to help the sauce adhere to the noodles. Garnish with torn fresh basil or a drizzle of good olive oil. This sauce also pairs well with polenta, as a base for baked eggplant or chicken parm, and as a dipping sauce for focaccia or garlic bread. Add a spoonful to rice dishes or use as the foundation for a vegetable-packed stew.

Cultural Background

Tomato-based sauces are a cornerstone of Italian home cooking, evolving regionally according to available produce and traditions. While northern Italian sauces often incorporate cream and butter, southern regions favor tomatoes, olive oil, and garlic. This simple tomato and herb approach reflects the southern Italian ethos of celebrating few, high-quality ingredients and transforming them through careful technique and time.

Seasonal Adaptations

In summer, add 1 to 2 cups of fresh cherry tomatoes halved for texture and bright, sun-warmed flavor. In cooler months, boost umami with a splash of red wine or a small anchovy fillet melted into the oil with the onion. For a hearthy winter version, fold in roasted red peppers or a spoonful of tomato paste caramelized briefly with the onions for added depth.

Meal Prep Tips

Make a large batch on a weekend and portion into single-meal containers for busy weeknights. Label containers with date and contents. Reheat in a saucepan over low heat, stirring occasionally. If freezing in bags, lay flat to freeze so they stack neatly and thaw faster. Reserve 1/2 cup of sauce to mix into ground meat when browning to carry flavor through and reduce risk of dry meat in reheated dishes.

This sauce is simple, honest, and reliable — the kind of recipe that becomes a staple because it tastes like time well spent. I hope it finds a place on your table and grows into your own family’s favorite version.