This easy tomato sauce is done in 20 minutes with very little prep, uses common ingredients, and has a depth of flavor that no jar ever comes close to. The secret? A splash of white wine and a little bit of baking powder.
Baking Powder Makes This the Best Tomato Sauce Ever
I've made a lot of tomato sauces over the years, but this one beats them all. It's so good you'll never want another version - and so easy, you can make it any night of the week. I used to make my ravioli casseroles with jarred sauce, but no more. This version makes it too easy to make it all from scratch!
Basil, garlic, lots of olive oil and a splash of white wine create a great foundation for this sauce. But what really makes the difference is the baking powder, which helps neutralize the acidity of the tomatoes and gives you a softer, smoother, sweeter sauce - without adding any sugar.
I love this sauce for casseroles, on pizza, or just served over penne pasta for a super quick dinner. Add some parmesan cheese or a ball of mozzarella and it truly becomes a feast!
Try it once, and you'll always want to keep a jar of it on hand.
What You Need for the Best Tomato Sauce
What Tomatoes to Use
I mostly use crushed tomatoes for sauces, but you can also use chopped tomatoes or tomato puree (not paste!). You can also use whole canned tomatoes and crush them yourself.
A fancy version like canned San Marzano tomatoes will always be best, but you can use any kind you like and have access to. The baking powder helps neutralize any acidity so you will be fine even with the more basic versions.
How to Season
I love my tomato sauce with lots of garlic and basil, but you can adjust the seasoning to suit your palate and what you're using the sauce for. You can skip the basil, or swap it for another herb. You can also use more or less garlic. As written this sauce has a distinct garlic taste, but not intensely so.
If you don't have fresh basil you can use dried basil. Use ⅓ of the amount stated for fresh basil.
To give it a spicy kick, you can add a bit of chili flakes.
How to Make This Without Wine
I do recommend using wine for this recipe as it adds so much depth to the flavor. I generally use cooking wine without alcohol, but you can also use regular white wine. To make it without wine, just add the same amount of chicken or vegetable broth, or water, instead.
Do You Really Need Baking Powder?
You can make this without baking powder, but I recommend including it. Baking powder neutralizes the acidity of the tomatoes so the sauce tastes smoother, rounder and sweeter, without any added sugar. If your tomatoes are already super sweet and not so acidic you can skip it.
How to Make Tomato Sauce in 20 Minutes
1. Sauté Garlic
Start by sauteing garlic in lots of olive oil. Try to make sure it does not brown, and definitely does not burn.
2. Add Wine & Tomatoes
Add white wine & crushed tomatoes, then simmer 10 minutes (or more).
3. Add Baking Powder
After simmering, add baking powder and mix well. Simmer 2 minutes.
4. Season
Turn off the heat and mix in chopped basil. Taste test and season as needed with salt and pepper.
Top Tips for the Best Tomato Sauce
Don't let the garlic burn. It shouldn't really brown either, but a little bit of browning is fine. If it burns it's best to start over as the flavor will not be good.
Simmer uncovered. This allows liquids to evaporate and the sauce to thicken.
Use a wide pan. This helps the sauce thicken faster.
Simmer longer if you can. This sauce tastes amazing after simmering for just 10 minutes, but you can also simmer it for much longer if you prefer. Just add some water if it thickens too much.
Do add baking powder. This makes such a big difference for the end result.
Taste test before adding salt. Some tomatoes are saltier than others so it's best to add just as much salt as you need.
Prep ahead! Want to make a ravioli casserole tomorrow? Make the tomato sauce tonight!
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Freeze flat in plastic bags to optimize storage.
Reheating stove top: Heat in a saucepan over medium heat, until hot and smooth.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, stirring between each segment.
More Quick & Easy Pasta Sauces
- 15-minute Cherry Tomato Pasta with Spinach and Walnuts15 Minutes
- Shrimp Carbonara15 Minutes
- Instant Pot Bolognese1 Hours
- Cajun Alfredo Sauce with Pasta15 Minutes
More 20-Minute Dinners
Recipe
Easy 20-Minute Tomato Sauce With Garlic & Basil
Print RateIngredients
- 4 tablespoon olive oil
- 4 garlic cloves chopped
- 2 (14.5 oz) cans crushed tomatoes or chopped/pureed
- ½ cup white wine see notes for options
- ¼ teaspoon baking powder
- ½ cup basil chopped, loosely packed
- ½ teaspoon salt more or less according to taste
- ¼ teaspoon fresh ground black pepper more or less according to taste
Instructions
- Heat olive oil over medium heat, then add chopped garlic. Sauté 2 minutes without allowing it to brown.4 tablespoon olive oil, 4 garlic cloves
- Add crushed tomatoes and white wine and simmer 10 minutes.2 (14.5 oz) cans crushed tomatoes, ½ cup white wine
- Mix in baking powder, then simmer 2 minutes.¼ teaspoon baking powder
- Turn off the heat and mix in chopped basil.½ cup basil
- Taste test and season with salt and pepper as needed.½ teaspoon salt, ¼ teaspoon fresh ground black pepper
Equipment (may contain affiliate links)
- Wide pot or skillet
- Measuring cups (metric or US)*
Notes
Options for Wine
You can make this with regular white wine (dry is best), white cooking wine, or skip it entirely and add the same amount of chicken or vegetable broth, or water, instead. Using wine does add a lot of depth though, so I do recommend it. Don't let the garlic burn. It shouldn't really brown either, but a little bit of browning is fine. If it burns it's best to start over as the flavor will not be good. Simmer uncovered. This allows liquids to evaporate and the sauce to thicken. Use a wide pan. This helps the sauce thicken faster. Simmer longer if you can. This sauce tastes amazing after simmering for just 10 minutes, but you can also simmer it for much longer if you prefer. Just add some water if it thickens too much. Do add baking powder. This makes such a big difference for the end result. Taste test before adding salt. Some tomatoes are saltier than others so it's best to add just as much salt as you need.Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days. Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Freeze flat in plastic bags to optimize storage. Reheating stove top: Heat in a saucepan over medium heat, until hot and smooth. Reheating in microwave: Reheat leftovers in the microwave in 30-second increments, stirring between each segment.Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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