This simple Italian spaghetti sauce has been the backbone of my weekday dinners and weekend gatherings for years. I first learned this approach on a rainy Saturday when I wanted a quick, satisfying sauce that tasted like it had simmered all day. Using good-quality canned crushed tomatoes, a modest amount of olive oil, fragrant garlic and dried herbs, this sauce hits the familiar sweet-acid balance every family loves. It’s approachable, forgiving, and every time I make it the house fills with an aroma that draws everyone to the kitchen.

What makes this sauce special is its clarity of flavor and its adaptability. The texture is lightly thickened—silky rather than heavy—so it clings to strands of spaghetti without drowning them. A brief sauté of onion and garlic builds a savory base, while a gentle simmer develops sweetness and deepens the tomato character. I often remember the first time I served this to friends: they remarked that it tasted like a sauce their grandparents would make, and that familiarity is exactly what I strive for when I reach for these ingredients.

Ingredients

• 4 cups crushed tomatoes: Use a high-quality brand such as San Marzano-style canned crushed tomatoes for brightness and natural sweetness. The crushed texture gives body without needing to break down whole tomatoes.
• 1 cup diced onion: Yellow or sweet onion works well. Dice evenly so it softens uniformly; this builds the savory base and adds gentle sweetness when sautéed.
• 2 cloves garlic, minced: Fresh garlic is essential—mince finely to evenly distribute that aromatic bite. Avoid pre-minced jars for best flavor.
• 1 tablespoon olive oil: Use a good extra-virgin olive oil for flavor; it helps carry the aromatics and gives the sauce a silky mouthfeel.
• 1 teaspoon dried oregano: Dried oregano provides warm, slightly bitter notes that complement tomatoes; measure carefully—too much can dominate.
• 1 teaspoon dried basil: Dried basil rounds the sauce with sweet, herbaceous notes. If you have fresh basil, add a handful torn at the end for brightness.
• Salt and freshly ground black pepper, to taste: Season in layers—once when sautéing the onions and again after simmering—so you control the final balance.
• 1 teaspoon sugar (optional): A small pinch helps tame acidity if the tomatoes feel tart; add sparingly and taste as you go.

I prefer to buy quality canned tomatoes and a robust extra-virgin olive oil—these two items carry much of the final flavor. A recommended brand for canned tomatoes is one labeled San Marzano-style if true San Marzanos aren’t available locally; otherwise choose a reputable Italian-import can. For onions, a medium yellow onion provides the best balance of sweetness and savory depth when it sautés down.

Instructions

Step 1: Prep the Aromatics: Peel and dice the onion into roughly 1/4-inch pieces so they soften quickly and evenly. Mince the garlic finely and measure the dried herbs so they're ready to add. Having everything prepped avoids overcooking the garlic while you search for ingredients. Step 2: Sweat the Onion: Heat a medium saucepan over medium heat and add 1 tablespoon olive oil. When the oil shimmers but does not smoke, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and tender, about 6 to 8 minutes. This gentle cooking releases sugars and builds a savory base. Step 3: Add Garlic and Herbs: Add the minced garlic to the softened onion and cook for 30 to 45 seconds—just until fragrant. Then stir in 1 teaspoon dried oregano and 1 teaspoon dried basil, toasting the herbs briefly to bloom their oils; avoid browning them, which can create bitterness. Step 4: Incorporate Tomatoes: Pour in 4 cups crushed tomatoes and stir to combine. Bring the mixture to a gentle simmer over medium-low heat. Scrape up any browned bits from the bottom of the pan; they add savory depth to the sauce. Step 5: Simmer and Balance: Reduce heat so the sauce maintains a gentle bubble. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste midway and season with salt, freshly ground black pepper, and, if needed, 1 teaspoon sugar to balance acidity. If you prefer a smoother texture, use an immersion blender for a few pulses. Step 6: Final Finishes: After simmering, remove from heat and drizzle a little extra-virgin olive oil for shine and mouthfeel. If you have fresh basil, tear a few leaves and stir them in just before serving for a fresh pop. Serve immediately over cooked spaghetti or cool and store.

Storage Tips

Store cooled sauce in airtight containers or heavy-duty freezer bags. In the refrigerator, it will keep 4 to 5 days; in the freezer, lay bags flat to save space and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. When reheating, add a splash of water or broth if the sauce has thickened too much; stir in a little olive oil after warming to restore silkiness.

Ingredient Substitutions

If you don’t have crushed tomatoes, substitute with 28 ounces whole peeled tomatoes—crush them by hand or with a spoon as they cook. For a deeper flavor, add 1 tablespoon tomato paste at the point you add the crushed tomatoes, stirring and cooking for 2 minutes first. Swap dried herbs for 1 tablespoon chopped fresh herbs (add fresh basil at the end). Omit sugar by using a small grated carrot to add natural sweetness without refined sugar.

Serving Suggestions

Serve over al dente spaghetti tossed with a couple of tablespoons of pasta cooking water to help bind sauce and noodles. Top with torn fresh basil and a drizzle of extra-virgin olive oil. For a heartier meal, add seared meatballs, grilled chicken, or roasted mushrooms. Pair with a mixed greens salad and crusty bread to sop up any remaining sauce. For a lighter option, serve over spiralized zucchini or roasted spaghetti squash.

Cultural Background

Tomato-based sauces are central to Italian home cooking, where simplicity and quality ingredients shine. This style of sauce—onion and garlic sautéed in olive oil, tomatoes, and dried herbs—reflects traditional Italian cucina povera, where pantry staples are transformed into comforting meals. Regional variations across Italy include adding soffritto, celery, carrots, or different herb blends; the approach here is intentionally straightforward so it can act as a canvas for regional or personal touches.

Seasonal Adaptations

In summer, swap canned tomatoes for ripe fresh tomatoes blanched, peeled, and crushed for a brighter, fresher sauce—remember to simmer a little longer to concentrate flavors. In winter, add a splash of red wine during simmering for warmth and body, or stir in a knob of butter at the end for silkiness. For holiday gatherings, enrich the sauce with roasted garlic and a sprinkling of toasted fennel seeds for festive depth.

Meal Prep Tips

Make a double batch and freeze in portioned jars or bags—one-cup portions are perfect for single servings, or use larger containers for family meals. Label and date each container. When using in meal prep bowls, reheat the sauce and toss with freshly cooked pasta just before serving to avoid soggy noodles. Keep a small container of grated Parmesan or a jar of toasted breadcrumbs on hand to finish bowls quickly through the week.

Every time I make this sauce I find a small improvement—more garlic for some, a touch less sugar for others. It’s a living recipe that adapts to season, company, and mood. I hope it becomes a staple in your kitchen as well: simple to prepare, comforting to eat, and endlessly adaptable.