Homemade Tomato Sauce

Growing up in Canada, tomato season meant the garden was overflowing — vines heavy with ripe fruit, counters lined with jars, and the whole house carrying that deep, sweet smell of simmering sauce. In our kitchens, it wasn’t just about making dinner; it was about preserving summer for the long winter ahead. Whether spooned over pasta, spread on pizza, or tucked away in jars, a good tomato sauce has always been a taste of home.

Prep Time: 10 minutes

Total Time: 20–60 minutes (depending on version)

Serves: 4–6

Ingredients

• Version 1 – Fresh & Simple

• 1 tin (400 g / 14 oz) whole peeled tomatoes

• 2 tbsp extra virgin olive oil

• Sea salt, to taste

Version 2 – Slow & Rich

• 2 tins (400 g / 14 oz each) whole peeled tomatoes, drained

• 3–4 tbsp olive oil (a few glugs)

• 2 garlic cloves, sliced

• 1–2 tsp sea salt

• 1 tbsp tomato paste (optional – great for pizza sauce)

Method

• Fresh & Simple: Heat olive oil in a pan, add tomatoes, and simmer 15–20 minutes. Blend until smooth, season with salt, and serve.

• Slow & Rich: Heat olive oil in a saucepan, sauté garlic until fragrant. Add drained tomatoes and tomato paste (if using). Simmer gently 45–60 minutes, stirring occasionally, until thick and rich. Blend smooth and season with salt.

Variations

• Classic Canadian-Italian: Add fresh basil at the end for fragrance.

• Prairie pantry: Stir in roasted bell peppers for sweetness.

• Winter warmth: Add a splash of Canadian red wine for depth.