Quick Homemade Small Batch Tomato Sauce (30 Mins!)

Have you ever found yourself needing just a little bit of delicious, homemade tomato sauce for a recipe? Maybe for a small batch of pasta, a pizza night for one or two, or as a dipping sauce, only to realize you don’t want to open a giant jar or simmer a huge pot for hours? We’ve all been there, staring at that half-used jar in the fridge wondering when we’ll use the rest.

This quick Small Batch Tomato Sauce recipe is your perfect solution! In about 30 minutes, using just one can of diced tomatoes and a few pantry staples, you can create a rich, flavorful, and incredibly versatile sauce that tastes worlds better than anything from a jar. It’s the ideal amount for a single meal, minimizing waste and maximizing fresh, homemade taste. Get ready to elevate your quick dinners!

Ingredients

This recipe uses simple, fresh ingredients to build a surprisingly complex flavor profile in a short amount of time.

this now & bake later ❤️

Timing

This sauce comes together incredibly fast, making it perfect for a weeknight meal when time is short.

• Preparation Time: 10 minutes
• Cooking Time: 25-30 minutes
• Total Time: Approximately 35-40 minutes (Faster than waiting for takeout!)

Step-by-Step Instructions

Follow these simple steps to create a delicious homemade tomato sauce that tastes like it simmered all day.

Step 1: Sauté the Aromatics

Heat the olive oil in a small saucepan over medium-high heat until it shimmers slightly. Add the finely chopped onions, carrots, and celery (this trio is often called a soffritto or mirepoix and builds the flavor base). Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5 minutes.

• Actionable Tip: Chop your vegetables finely and uniformly. This ensures they cook evenly and melt into the sauce beautifully.

Step 2: Add Garlic and Seasoning

Stir in the minced garlic, kosher salt, and black pepper. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter.

• Actionable Tip: Adding the garlic during the last minute of sautéing prevents it from burning while still infusing the oil with its wonderful aroma.

Step 3: Simmer the Sauce

Pour in the entire can of diced tomatoes (including the juice). Stir in the dried basil, dried oregano, and the bay leaf. Bring the mixture just to a gentle boil.

• Actionable Tip: Use good quality canned tomatoes for the best flavor. San Marzano tomatoes are often recommended for their sweetness and lower acidity.

Step 4: Let Flavors Meld

Reduce the heat to low, cover the saucepan loosely (or leave slightly ajar), and let the sauce simmer gently for 20 minutes. Stir it occasionally to prevent sticking.

• Actionable Tip: Simmering is key! This allows the flavors of the vegetables, herbs, and tomatoes to meld together and deepen, creating a much richer tasting sauce than simply heating the ingredients.

Step 5: Blend (Optional) and Finish

Remove the saucepan from the heat and carefully discard the bay leaf. If you prefer a smoother sauce, use an immersion blender directly in the pan (or carefully transfer the sauce to a countertop blender) and blend until it reaches your desired consistency – slightly pureed but not perfectly smooth is nice.

• Actionable Tip: Be cautious when blending hot liquids! If using a countertop blender, remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.

Step 6: Add Richness and Balance

Stir the salted butter and honey into the warm sauce until the butter is completely melted. The butter adds a wonderful richness and velvety texture, while the honey balances the acidity of the tomatoes. Taste the sauce and adjust the seasoning with another pinch of salt, if needed.

Nutritional Information

This is an estimate for one serving (about ½ cup), assuming the recipe yields approximately 1.5 cups (3 servings).

• Calories: 140 kcal
• Protein: 2 g
• Carbohydrates: 12 g
• Fat: 9 g
• Saturated Fat: 4 g
• Sugar: 7 g
• Sodium: 550 mg (will vary based on tomatoes and salt used)

Notable Benefit: This sauce is a good source of Vitamin A from the carrots and Lycopene from the cooked tomatoes.

Healthier Alternatives

This recipe is already quite wholesome, but here are a few simple tweaks:

• Vegan Option: Simply swap the salted butter for a vegan butter alternative or an additional tablespoon of good quality olive oil.
• Lower Sodium: Use no-salt-added canned diced tomatoes and adjust the salt at the end to your preference.
• Sugar-Free: Omit the honey. The carrots already add a touch of natural sweetness. If needed, you can add a tiny pinch of baking soda while simmering to help reduce acidity.
• Extra Veggies: Feel free to add other finely chopped vegetables along with the onion, carrot, and celery, such as bell peppers or zucchini.

Serving Suggestions

This versatile Small Batch Tomato Sauce can be used in countless delicious ways!

• Quick Pasta Night: Toss with your favorite cooked pasta (about 8 oz dry pasta is perfect for this amount of sauce) for an instant, satisfying meal. Garnish with fresh basil and grated Parmesan cheese.
• Pizza Sauce: Use it as a base for homemade pizzas or flatbreads. Its rich flavor is miles ahead of store-bought pizza sauce.
• Dipping Delight: Serve warm as a dipping sauce for garlic bread, mozzarella sticks, or crispy zucchini fries.
• Chicken Parmesan: Spoon over breaded chicken cutlets, top with mozzarella, and bake for a quick and easy Chicken Parmesan.

Common Mistakes to Avoid

For the best flavor and texture, avoid these simple errors:

• Burning the Garlic: Garlic cooks much faster than the other vegetables. Solution: Add it only during the last minute of sautéing the aromatics.
• Simmering Too Vigorously: Boiling the sauce instead of gently simmering can make the flavor less developed and cause it to reduce too quickly. Solution: Keep the heat on low and stir occasionally.
• Forgetting to Remove the Bay Leaf: While edible, bay leaves are tough and unpleasant to bite into. Solution: Always remember to fish out the bay leaf before blending or serving.

Storing Tips

This sauce is perfect for making exactly what you need, but leftovers store beautifully.

• Refrigerate: Let the sauce cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4-5 days.
• Freeze: This sauce freezes exceptionally well! Pour the cooled sauce into freezer-safe containers or zip-top bags (leaving some headspace for expansion). Freeze for up to 3 months.
• Reheat: Thaw frozen sauce overnight in the refrigerator. Reheat gently in a saucepan over medium-low heat until warmed through.

Conclusion

Say goodbye to leftover jarred sauce and hello to this incredibly easy, flavorful, and quick Small Batch Tomato Sauce. In just about 30 minutes, you can have a delicious, homemade sauce ready for pasta, pizza, or dipping, using simple ingredients you likely already have. It’s the perfect recipe for small households, quick weeknight meals, or anytime you crave that authentic, simmered-all-day taste without the wait.

We hope you love this quick and versatile sauce! If you try this recipe, please leave a comment and a rating below to let us know how you used it. We love hearing your creative ideas! For more easy and delicious staple recipes, don’t forget to subscribe.

FAQs

Q1. Can I use fresh tomatoes instead of canned?

Yes, you can! You’ll need about 1.5 to 2 pounds of fresh ripe tomatoes (like Roma or San Marzano). Roughly chop them and add them instead of the canned tomatoes. You may need to simmer the sauce a bit longer (30-40 minutes) to allow them to break down and the sauce to thicken.

Q2. Can I make this sauce spicy?

Absolutely! Add a pinch (or more!) of red pepper flakes along with the garlic in Step 2 for a nice kick of heat.

Q3. Can I omit the butter and honey at the end?

Yes, you can omit them if you prefer. The butter adds richness and a smooth mouthfeel, and the honey balances acidity, but the sauce will still be delicious without them, especially if you use naturally sweet tomatoes like San Marzanos.

Q4. What if I don’t have an immersion blender?

You can carefully transfer the hot sauce to a regular countertop blender. Just be sure to remove the center cap of the blender lid and cover the opening with a folded kitchen towel. This allows steam to escape safely and prevents pressure from building up. Blend in short pulses until you reach the desired consistency.

Quick Homemade Small Batch Tomato Sauce (30 Mins!)

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• Author: Evelyn Marcella Rivera
• Total Time: 35 minutes
• Yield: 1.5 cups (3 Servings) 1x

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Description

This quick Small Batch Tomato Sauce recipe is your perfect solution! In about 30 minutes, using just one can of diced tomatoes and a few pantry staples, you can create a rich, flavorful, and incredibly versatile sauce that tastes worlds better than anything from a jar. It’s the ideal amount for a single meal, minimizing waste and maximizing fresh, homemade taste.

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Ingredients

Units USM Scale 1x2x3x

• 1 Tbsp Olive Oil
• 1/2 cup Onion, finely chopped
• 1 Medium Carrot, finely chopped (about 1/2 cup)
• 1 Celery Stalk, finely chopped (about 1/3 cup)
• 2 Garlic Cloves, minced
• 1/2 tsp Kosher Salt
• 1/4 tsp Coarsely Ground Black Pepper
• 1 (14.5-ounce) can Canned Diced Tomatoes (undrained)
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Oregano
• 1 Bay Leaf
• 2 Tbsp Salted Butter
• 1/2 tsp Honey

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Instructions

1. Sauté the Aromatics: Heat the olive oil in a small saucepan over medium-high heat. Add the finely chopped onions, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5 minutes.
2. Add Garlic and Seasoning: Stir in the minced garlic, kosher salt, and black pepper. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant.
3. Simmer the Sauce: Pour in the entire can of diced tomatoes (including the juice). Stir in the dried basil, dried oregano, and the bay leaf. Bring the mixture just to a gentle boil.
4. Let Flavors Meld: Reduce the heat to low, cover the saucepan loosely, and let the sauce simmer gently for 20 minutes. Stir it occasionally to prevent sticking.
5. Blend (Optional) and Finish: Remove the saucepan from the heat and discard the bay leaf. If you prefer a smoother sauce, use an immersion blender directly in the pan and blend until it reaches your desired consistency.
6. Add Richness and Balance: Stir the salted butter and honey into the warm sauce until the butter is completely melted. Taste the sauce and adjust the seasoning with another pinch of salt, if needed.

Notes

• Fine Chop: Chop your vegetables (onion, carrot, celery) finely and uniformly. This ensures they cook evenly and melt into the sauce beautifully.
• Don’t Burn Garlic: Adding the garlic during the last minute of sautéing prevents it from burning, which can turn the sauce bitter.
• Simmering is Key: The 20-minute simmer allows the flavors of the vegetables, herbs, and tomatoes to meld together and deepen, creating a much richer tasting sauce.
• Safe Blending: If using a countertop blender for the hot sauce, be cautious! Remove the center cap from the lid and cover the opening with a folded kitchen towel to allow steam to escape safely.
• Richness and Balance: The butter adds a wonderful richness and velvety texture, while the honey balances the natural acidity of the tomatoes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Sauce, Quick Meal
• Method: Simmering
• Cuisine: Italian-American

Nutrition

• Serving Size: ½ cup
• Calories: 140 kcal
• Sugar: 7 g
• Sodium: 550 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 15 mg