How to Make Rich and Flavorful Tomato Sauce Using Canned Crushed Tomatoes

Tomato sauce is a pantry essential, forming the flavorful base of countless dishes, from pasta and pizza to shakshuka and stuffed peppers.

While fresh tomatoes are ideal when in season, canned crushed tomatoes offer a convenient and consistent way to make homemade tomato sauce year-round — and with a few simple ingredients and techniques, the result can rival any slow-simmered, old-world version.

In this article, we’ll walk you through a step-by-step method to create a delicious, versatile tomato sauce using canned crushed tomatoes. Whether you’re cooking on a busy weeknight or preparing a Sunday family meal, this sauce will become your go-to.

Why Use Canned Crushed Tomatoes?

Canned crushed tomatoes are a great middle ground between whole peeled tomatoes and purée. They offer a chunky texture, rich flavor, and typically include a little tomato purée, which thickens the sauce naturally. Many high-quality brands use vine-ripened tomatoes that are picked and packed at their peak, locking in freshness and taste.

Unlike jarred sauces that often contain preservatives, added sugars, and artificial flavors, a homemade sauce using canned crushed tomatoes gives you full control over ingredients and seasoning.

Ingredients You’ll Need To Make Tomato Sauce Using the Canned Crushed Tomatoes

Here’s what you’ll need to make a basic tomato sauce from crushed tomatoes:

• 2 tablespoons olive oil – Extra virgin is preferred for flavor.
• 1 small yellow onion, finely chopped – Adds depth and sweetness.
• 2 to 3 cloves garlic, minced – A must-have in any classic tomato sauce.
• 1 (28 oz) can of crushed tomatoes – San Marzano-style if possible, for best flavor.
• Salt and freshly ground black pepper – To taste.
• 1 teaspoon dried oregano or Italian seasoning – Optional, for a more herbaceous touch.
• 1 pinch of red pepper flakes – Optional, for subtle heat.
• 1 teaspoon sugar – Optional but useful for balancing acidity.
• Fresh basil or parsley – Optional, stirred in at the end for brightness.

Step-by-Step Process To Make the Sauce

Now, follow the step-by-step process of making tomato sauce:

Sauté the Aromatics

Start by heating the olive oil in a medium-sized saucepan over medium heat. Add the finely chopped onion and sauté for 5 to 7 minutes, or until it becomes soft and translucent. Avoid browning it too much — the goal is to bring out its natural sweetness.

Next, add the minced garlic. Stir it in and cook for about 30 seconds until it becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter.

Add the Crushed Tomatoes

Pour the entire can of crushed tomatoes into the pot, including any juices. Stir well to combine everything. You’ll notice the sauce starting to take on a thicker consistency thanks to the purée that usually accompanies crushed tomatoes.

Season the Sauce

Add salt, pepper, oregano (or Italian seasoning), and red pepper flakes if you’re using them. At this point, you can also add a small amount of sugar — about a teaspoon — if the sauce tastes overly acidic. Taste first, though; some canned tomatoes are naturally sweet enough.

Simmer Low and Slow

Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered or partially covered for 20 to 30 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken naturally.

You’ll know it’s ready when the color deepens to a rich red and the texture becomes velvety. If you have extra time, simmering longer (up to 45 minutes) only enhances the flavor.

Blend (Optional)

If you prefer a smoother sauce, you can blend it using an immersion blender directly in the pot, or transfer it (in batches, if necessary) to a standard blender. This step is completely optional — some people enjoy a bit of texture in their sauce.

Finish and Serve

Just before serving, taste the sauce and adjust the seasoning as needed. Stir in a handful of freshly chopped basil or parsley for a fresh, vibrant finish. A drizzle of good olive oil or a pat of butter can also add richness if desired.

Variations and Serving Ideas

This basic tomato sauce is endlessly adaptable. Here are a few ways to switch it up:

• Spicy Arrabbiata –  Add more red pepper flakes and a bit of chopped chili.
• Herb-Heavy – Use a mix of fresh herbs like thyme, oregano, and rosemary.
• Creamy Tomato Sauce – Stir in a splash of cream or a dollop of mascarpone at the end.
• Meat Sauce – Brown ground beef, pork, or sausage before adding onions and tomatoes.
• Pizza Sauce – Simmer for less time to keep it slightly thinner, and add a pinch of sugar and garlic powder for a pizzeria-style finish.

Storage Tips

Homemade tomato sauce keeps well and is perfect for batch cooking:

• Refrigerator – Store in an airtight container for up to 5 days.
• Freezer – Freeze in portions (jars, bags, or silicone trays) for up to 3 months. Just thaw and reheat as needed.

Wrapping Up

Making tomato sauce from canned crushed tomatoes is one of the easiest and most rewarding things you can do in the kitchen. With minimal ingredients and effort, you’ll have a deeply flavorful, wholesome sauce that’s far better than anything from a jar.

Whether you ladle it over pasta, spoon it onto pizza, or use it as a base for a heartier stew, this sauce is a testament to the beauty of simple cooking done right.