This simple Italian sauce has been the heart of so many family dinners at my table. I found this combination when I was trying to recreate the tomato sauce my grandmother used to make on Sunday afternoons. What felt like a small experiment with pantry staples turned into a ritual. The sauce is bright from tomatoes and aromatic from sautéed onion and garlic, with dried oregano and basil bringing it home. It stains the air with something deeply comforting and invites everyone to the table.

I first served this during a week of late autumn storms when friends came over without notice. The kitchen filled with steam and the sauce simmering slowly, and before long we were sharing pieces of crusty bread to mop the pot. That evening taught me that a great sauce does not need long lists of ingredients. It needs attention at the stove and a small number of quality components. The result is a versatile, crowd pleasing base that tastes like home.

Ingredients

• Crushed tomatoes, 4 cups: Use a high quality canned crushed tomato for consistent texture and flavor. I prefer brands that list only tomatoes and salt with no sugar added. The crushed form gives body without extra blending.
• Diced onion, 1 cup: Yellow onion yields a sweet base when gently swept. Dice evenly so it softens uniformly. Sweet onions work too if you prefer a milder flavor.
• Garlic, 2 cloves minced: Fresh garlic is essential for bright savory notes. Mince fine so the garlic disperses evenly into the sauce without large raw pieces.
• Olive oil, 1 tablespoon: Use extra virgin olive oil for aroma. It is the flavor carrier that softens the aromatics and builds mouthfeel.
• Dried oregano, 1 teaspoon: Adds that classic herbal note common in Italian cooking. If you have fresh oregano, use 1 tablespoon chopped in its place.
• Dried basil, 1 teaspoon: Rounds the sauce with sweet herbaceousness. Fresh basil is lovely added at the end if available.
• Salt and pepper: Season to taste. Start with 1 teaspoon salt and 1/4 teaspoon black pepper and adjust during simmering.
• Sugar, 1 teaspoon optional: Balances acidity from tomatoes when needed. Add sparingly and taste as you go.

Instructions

Prepare the aromatics:Bring a large saucepan to medium heat. Add 1 tablespoon of olive oil and swirl to coat. When the oil shimmers but before it smokes, add the diced onion. Cook gently for about 6 to 8 minutes until translucent and slightly golden at the edges. This slow softening releases natural sweetness and forms the flavor base.Add the garlic:Lower the heat to medium low and add the minced garlic. Stir constantly for 30 to 45 seconds until fragrant. Avoid browning the garlic to prevent bitterness. The goal is a warm, fragrant base that smells like the beginnings of classic tomato sauce.Combine tomatoes and herbs:Pour in 4 cups of crushed tomatoes, then add 1 teaspoon each of dried oregano and dried basil. Stir to combine. Bring to a gentle simmer so the sauce begins to thicken and the raw tomato edge softens. This is where the herbs have time to infuse their aroma into the sauce.Simmer and reduce:Reduce heat to low and let the sauce simmer uncovered for 25 to 30 minutes, stirring occasionally. Watch for a glossy finish and a slightly reduced volume which signals concentration of flavor. If the sauce becomes too thick, add a splash of water. If too thin after reduction, increase heat for a few minutes to reach desired consistency.Finish and season:Turn off heat and taste. Add salt and pepper to preference. If the tomatoes taste very acidic, stir in up to 1 teaspoon of sugar and re taste. Let the sauce rest for 10 minutes before serving to allow flavors to marry. For a brighter green note, fold in a tablespoon of chopped fresh basil if you have it.

Storage Tips

Allow the sauce to cool to room temperature before sealing in a container. Use glass jars or BPA free plastic containers. In the refrigerator it will keep 3 to 4 days. For longer storage portion into freezer safe containers leaving about one inch headroom and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator then warm gently on the stove until simmering. If reheating from frozen, thaw under running warm water in the container then heat slowly to preserve texture.

Ingredient Substitutions

If you do not have crushed tomatoes, substitute one 28 ounce can of whole peeled tomatoes and crush them by hand or pulse briefly in a blender for texture control. Swap dried oregano for Italian seasoning using 1.5 teaspoons. If you prefer a deeper flavor, stir in one tablespoon of tomato paste when adding the crushed tomatoes and cook for 2 minutes to remove raw paste taste. For a richer finish, finish with a tablespoon of butter stirred in off heat though this will make the sauce no longer dairy free.

Serving Suggestions

Toss with freshly cooked spaghetti, rigatoni or your favorite pasta then top with grated Parmesan or Pecorino. Use as a base under meatballs, for baked pasta dishes or spoon over roasted vegetables. Garnish with torn fresh basil leaves and an extra drizzle of olive oil. Pair with a crisp green salad and rustic bread for a complete meal.

Cultural Background

Tomato based sauces are central to Italian home cooking, with each region favoring different herbs and techniques. The basic method of sweating aromatics, adding tomatoes and simmering slowly is a foundation that has been used for generations. While some Italian cooks add wine, meat or long braises, the simple tomato and herb approach keeps the sauce bright and adaptable to many traditions.

Seasonal Adaptations

In summer when fresh tomatoes are available, use ripe plum tomatoes blanched and peeled then crushed by hand for a fresher profile. In winter, canned crushed tomatoes offer consistent flavor and texture. Add seasonal roasted vegetables in autumn for heartier bowls, and stir in a handful of spinach near the end in spring for a quick green boost.

Meal Prep Tips

Make a double batch and freeze in 2 cup portions to streamline weeknight dinners. If using for multiple recipes, keep plain and finish separate portions with meat, cream or herbs at serving time. Label containers with date and intended use to reduce decision time on busy evenings.

At the heart of this sauce is the ease and comfort of slow simmering and simple ingredients. It is modest and generous at the same time, and with a little patience at the stove it delivers a deeply satisfying result perfect for sharing.