There’s nothing quite like a big pot of homemade red tomato sauce simmering on the stove—it fills your kitchen with comforting aromas and instantly elevates any dish you pair it with. This naturally vegan and gluten-free red sauce recipe has become a staple in my kitchen. Whether you’re tossing it with your favorite gluten-free pasta, spreading it over a pizza crust, layering it in a lasagna, or using it as a base for soup or stuffed cabbage, this recipe is a flavorful go-to. Be sure to check out my step-by-step video on YouTube to see exactly how I make it.
Why I Use San Marzano Tomatoes
The real magic of this sauce starts with the tomatoes. I only use San Marzano whole peeled tomatoes, which are grown in the rich volcanic soil of Italy’s San Marzano region near Mount Vesuvius. Their naturally sweet flavor and low acidity make them perfect for tomato sauce. You won’t need to add any sugar—these tomatoes are sweet on their own. If you’ve ever wondered why some sauces taste bright and balanced while others fall flat or turn too tangy, it often comes down to the tomatoes. These are worth every penny. I use Cento Certified San Marzano Whole Peeled Tomatoes and always keep several cans in my pantry.
Inspired by Italian Family Traditions
When developing my recipe, I watched dozens of videos and tutorials, but what really stuck with me were the Italian families making their seasonal red sauce. Their approach is so beautifully simple—just tomatoes, salt, and fresh basil. That’s it. And while I’ve added a few aromatics of my own, that simplicity is still at the heart of my version. I use this sauce on everything: a pizza base, over pasta, inside lasagna, and even stuffed cabbage rolls. It’s endlessly versatile and always delicious.
The Secret to the Flavor: Aromatics & Fresh Basil
While the tomatoes are the star, the supporting flavors really help build that rich, slow-cooked taste. I blend together onion, fresh garlic, and carrots using my food chopper to form a fine base. Carrots add a hint of natural sweetness, so there’s no need for sugar—something I personally don’t like in sauce. Once the sauce is done simmering, I always toss in fresh basil. It infuses the sauce as it cools, adding that herbal brightness that makes everything taste fresh and alive.
Use a Stainless Steel Pot
If there’s one piece of kitchen advice I can give: always cook your tomato sauce in a stainless steel pot. It doesn’t react with the acidity in the tomatoes like aluminum or nonstick surfaces sometimes do. You’ll get a cleaner, truer tomato flavor every time. I use the Amazon Basics 8-Quart Stainless Steel Stock Pot with Lid. It’s affordable, sturdy, and just the right size for making a large batch that you can store for weeks ahead.
My Favorite Kitchen Tools
Over the years, I’ve found a handful of kitchen tools that make this sauce recipe even easier and more enjoyable to prepare. I always use Cento Certified San Marzano Whole Peeled Tomatoes, and I rely on my Ninja Food Chopper Express Chop to create a smooth base from the garlic, onions, and carrots. My 8-quart Amazon Basics Stainless Steel Stock Pot is ideal for simmering the sauce, and the Bamboo Cutting Board Set is great for prepping all the ingredients. I store my sauce in 16 oz. pint containers from Amazon, which are freezer-safe and easy to label. To strain the tomatoes or rinse basil, I use a Kitchen Colander Bowl Combo Strainer. And to cook and stir the sauce, I love my Cooking Utensils Set of 6—sturdy, heat-resistant, and perfect for everyday use. You can find links to all of these in the description or directly below:
- 16 oz. pint containers
- Cento Certified San Marzano Whole Peeled Tomatoes
- Ninja Food Chopper Express Chop
- Amazon Basics – Stainless Steel Stock Pot with Lid, 8 Quart
- Kitchen Colander Bowl Combo Strainer
- Bamboo Cutting Board Set
- Cooking Utensils Set of 6
Homemade Red Tomato Sauce Recipe
Equipment
- 1 Food Processor
- 1 Stainless steel pot
Ingredients
- 3 28 oz. San Marzano whole tomatoes
- 2 oz. tomato paste
- 8 cloves garlic
- 1 small onion
- 8 baby carrots
- 2 tbsp. salt
- 2 tbsp. olive oil
- 1 bunch fresh basil
Instructions
- Prep the Ingredients: Start by cleaning 10 fresh basil leaves. Next, peel and chop the garlic and onion.
- Make the Base: In a food processor, combine the olive oil, garlic, onions, and carrots. Pulse until everything is well processed into a fine mixture. This will form the flavorful base of your sauce.
- Sauté the Mixture: Heat a stainless steel pot over medium-high heat. Add the processed mixture into the pot and cook, stirring occasionally, until it becomes fragrant and the onions begin to soften, about 5 minutes.
- Add the Tomatoes: Remove the pot from heat. Open the cans of San Marzano tomatoes and add them to the pot. Use a flat masher to press down on the tomatoes, breaking them into smaller pieces for a smoother sauce. At this point, add the salt and tomato paste.
- Simmer the Sauce: Bring the sauce to a boil, then reduce the heat to low and let it simmer for about 1.5 hours. Stir occasionally, allowing the flavors to meld and the sauce to thicken.
- Finish the Sauce: Once the sauce has simmered, remove it from the heat and allow it to cool slightly.
- Store the Sauce: Add the fresh basil leaves to the empty pint-sized containers. Portion the cooled sauce into pint-sized containers for freezing. Be sure to label each container with the date so you can keep track of freshness. This sauce can be stored in the freezer for up to 3 months.
Notes
I Hope You Try It!
Whether you use this sauce on pasta, pizza, lasagna, or something more creative, I hope it becomes a staple in your kitchen too. If you give this recipe a try, let me know in the comments! I’d love to hear how you make your version of red sauce and what you pair it with.