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How to add Flavour to tomato pasta sauce?

Tomato pasta sauce is a versatile and easy staple that can be found in many households. While pre-made jarred sauces are convenient, making your own tomato pasta sauce from scratch gives you control over the ingredients and flavors. The complexity of the flavor is what really sets homemade sauce apart. Here are some tips for making a rich, vibrant tomato pasta sauce at home.

Start with Quality Ingredients

High quality, fresh ingredients are key to coaxing the most flavor out of a homemade tomato pasta sauce. This means ripe, in-season tomatoes and fresh herbs and spices. Some key ingredients to have on hand include:

  • Ripe tomatoes – Look for plum tomatoes, which have more flesh and fewer seeds. Campari and Roma tomatoes are great options.
  • Extra virgin olive oil – Opt for a good quality olive oil to form the flavor base.
  • Onion and garlic – Cooked down, these provide a savory flavor backbone.
  • Fresh herbs – Basil, oregano, thyme, rosemary infuse flavors. Use a handful of whatever you have on hand.
  • Spices – Dried chiles, red pepper flakes, bay leaves boost flavors.
  • Salt and pepper – Essential for seasoning.
  • Sugar – A pinch mellows acidity.

Quality ingredients don’t have to be expensive. When tomatoes are in peak season, you can get excellent flavor from supermarket produce. Just stay away from canned tomatoes, which have a metallic taste.

Start By Building a Flavor Base

Blooming aromatics like onion and garlic in olive oil gives tomato sauce a rich, layered flavor base. Here are the basic steps:

  1. Heat 3-4 tablespoons of extra virgin olive oil in a large pot over medium heat.
  2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
  3. Add 3-5 minced garlic cloves and cook for 1 minute until fragrant. Don’t let the garlic burn.
  4. This cooked onion and garlic combination builds incredible savory flavor. Allow it to become the flavor foundation.

Sauté the Vegetables

Next, you’ll want to cook down the main vegetables to intensify their flavors.

  1. Add 1 chopped carrot, 1 chopped celery stalk and 1/4 cup chopped basil. Sauté for 3 minutes.
  2. Add 3-4 lbs chopped fresh tomatoes. Use your hands to crush them as they go into the pot.
  3. Allow to simmer uncovered for 15 minutes, stirring occasionally.

The fresh tomatoes will cook down, releasing their juices and flavors. Scrape up any browned bits from the bottom of the pot as well.

Season Generously

Once the tomato sauce has thickened, it’s time to add herbs, spices and seasoning.

  1. Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 dried bay leaf and 1/4 teaspoon red pepper flakes.
  2. Add 1-2 teaspoons sugar to balance acidity. Taste and add more if needed.
  3. Generously season with salt and pepper. I use 1 1/2 teaspoons salt.

The herbs, spices and seasoning are essential to making the flavors pop. Always adjust to taste and add more if needed.

Simmer and Finish

Allowing the sauce to simmer uncovered helps intensify the flavors. Then finish it off with some fresh herbs and olive oil.

  1. Let the sauce simmer uncovered for 30 minutes to 1 hour, stirring occasionally.
  2. In the last 5-10 minutes of cooking, stir in 1/4 cup chopped basil and 1/4 cup chopped parsley.
  3. Once thickened to your desired consistency, remove from heat.
  4. Stir in 1-2 tablespoons extra virgin olive oil to enrich the flavor.
  5. Taste and adjust seasoning as needed.

The sauce is now ready to use! For a smooth sauce, blend with an immersion blender.

Extra Flavor Boosts

There are many ways to add extra dimensions of flavor to tomato sauce. Consider incorporating any of the following:

Meat

Browned ground beef or Italian sausage add meaty, savory notes. Use about 1/2 pound. Be sure to drain excess grease after cooking.

Mushrooms

Sautéed mushrooms provide an earthy, umami flavor. Slice 1/2 to 1 pound mushrooms and sauté until browned.

Wine

For a touch of acidity and fruitiness, add 1/2 cup red wine and simmer until reduced by half. Go for an inexpensive, smooth red wine.

Cream

For a silky texture and richness, stir in 1/4 cup heavy cream or half and half at the end of cooking. Just warm through.

Chicken stock

For a boost of savoriness, add 1/2 to 1 cup chicken stock and simmer until incorporated. Use homemade or low-sodium store-bought stock.

Anchovy

A bit of minced anchovy or anchovy paste (about 1/2 teaspoon) adds savory umami flavor without fishiness.

Nutritional yeast

For a cheese-like umami flavor, stir in 2 tablespoons nutritional yeast flakes at the end. Provides B vitamins too.

Spices and herbs

Experiment with spices like crushed fennel or caraway seeds, or fresh herbs like rosemary, marjoram or sage.

Storage

Properly stored, homemade tomato sauce can last 4-5 days refrigerated or 2-3 months frozen.

  • Let sauce cool completely before transferring to airtight containers.
  • Refrigerate for up to 4-5 days.
  • Freeze for 2-3 months. Thaw overnight in fridge before using.
  • Always reheat gently before serving.

Serving Suggestions

Homemade tomato sauce has limitless uses beyond just pasta. Here are just a few serving ideas:

  • Toss with pasta – coat spaghetti, penne, ziti, etc.
  • Use in lasagna or baked ziti
  • Spoon over chicken breasts or fish fillets before baking
  • Use as a pizza sauce
  • Simmer with beans or lentils
  • Top focaccia or bruschetta
  • Use in stuffed peppers or eggplant

Adjust the consistency as needed. For pasta, use a looser sauce. For pizza or baking, thicken it up.

Conclusion

Making your own tomato sauce may take more time upfront, but the payoff in flavor makes it worthwhile. With a few quality ingredients and the right techniques, you can create a homemade sauce that beats out any store-bought option. Experiment with different flavor additions to make each batch your own.

Flavor Addition Amount
Ground beef or Italian sausage 1/2 pound
Mushrooms 1/2 to 1 pound, sliced
Red wine 1/2 cup
Heavy cream or half and half 1/4 cup
Chicken stock 1/2 to 1 cup
Anchovy or anchovy paste 1/2 teaspoon
Nutritional yeast 2 tablespoons