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This Small Batch Tomato Sauce is rich, flavorful, and easy to make. Perfect for pasta, pizza, or casseroles, it’s a classic homemade sauce for one or two.
Featured Comment
“This will be my new sauce to replace the jarred sauces I’ve always purchased. So easy, and made the house smell amazing!”
– Leslie
Why You’ll Love This Recipe
- Rich, Homemade Flavor: Slow-simmered with tomatoes, garlic, and herbs for a deep, classic Italian taste.
- Simple Ingredients: Made with pantry staples and fresh vegetables, no complicated steps or special tools.
- Versatile Base: Use this easy tomato sauce for pasta, pizza, stuffed peppers, lasagna, or casseroles.
- Perfectly Portioned: Designed for one or two servings, so you get homemade flavor without extra leftovers.
- Quick and Reliable: Ready in about 30 minutes, ideal for weeknight dinners or meal prep.
What I love most about this tomato sauce is how much it reminds me of home. It’s based on my family’s traditional recipe, the one that would slowly simmer on the stove while everyone gathered in the kitchen. The aroma of tomatoes, garlic, and herbs filled the house and always brought us together.
Making a small batch version lets me enjoy that same warmth and flavor any time I want, without needing to cook a big pot. It’s simple, comforting, and a recipe I’ll always treasure.
This small batch tomato sauce is the perfect base for countless single serving and small batch meals. Its rich, balanced flavor pairs beautifully with mini eggplant Parmesan, adds depth to mini baked lasagna, enhances a giant Italian meatball, brings warmth to baked ziti for one, and transforms small French bread pizza into something special.
Ingredients
These simple ingredients create the best small batch tomato sauce with authentic homemade flavor. If you have any ingredients leftover from this easy tomato sauce recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I use extra virgin olive oil for its rich flavor and nutritional benefits. For a milder taste, use light olive oil instead.
- Vegetables: Chopped onions, carrot, celery, and garlic create a flavorful base for the sauce. These same vegetables are great in split pea soup for one, small batch chicken stew, and vegetable soup for one.
- Seasonings: A blend of salt, black pepper, dried basil, oregano, and a bay leaf adds depth and classic Italian flavor. Adjust to taste.
- Diced tomatoes: Choose San Marzano or other high-quality canned diced tomatoes for the best flavor and texture. Use any extras in single serving Spanish rice, chicken cacciatore for one, and jambalaya for one.
- Butter: A small amount adds richness and softens the tomato’s acidity.
- Honey: A touch of honey or sugar balances the sauce’s tartness, a traditional southern Italian technique. Adjust the sweetness to your preference.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
This easy homemade tomato sauce is a versatile base that can be transformed into many popular Italian-style sauces. Here are five delicious variations to try:
- Spicy Tomato Sauce (Arrabbiata or Fra Diavolo): Add crushed red pepper flakes or a pinch of chili powder for an Arrabbiata-style sauce. For a seafood variation, toss the sauce with shrimp or fish for a flavorful Fra Diavolo.
- Creamy Tomato Sauce (Vodka Sauce): Stir in a splash of vodka and a bit of heavy cream or mascarpone during the last few minutes of simmering to make a rich, velvety Vodka Sauce. This creamy version is perfect for pasta dishes like penne alla vodka for one.
- Herb-Infused Marinara: Add fresh basil, thyme, or rosemary near the end of cooking for a classic Marinara Sauce. Remove any woody stems before serving.
- Vegetable-Loaded Tomato Sauce: Stir in diced bell peppers, mushrooms, zucchini, or spinach for a hearty vegetable tomato sauce full of flavor and texture.
- Meaty Tomato Sauce: Brown ground beef, Italian sausage, or turkey before adding the tomatoes to make a hearty meat sauce that’s rich and satisfying.
How To Make Small Batch Tomato Sauce
Making homemade tomato sauce is simple and cooks in about 30 minutes. Here’s a quick overview of the process:
- Cook the Vegetables: Sauté chopped onions, carrot, and celery in olive oil until tender, then add garlic for extra flavor.
- Add Tomatoes and Seasonings: Stir in diced tomatoes, basil, oregano, and a bay leaf.
- Simmer: Let the sauce cook gently until it thickens and the flavors blend together.
- Blend: Remove the bay leaf and blend until slightly smooth.
- Finish and Taste: Stir in butter and honey, then taste and adjust seasoning if needed.
Expert Tips
- Cook the Vegetables Well: Sauté the onions, carrot, celery, and garlic until soft and tender. Let them brown slightly for a deeper, richer flavor.
- Blend for Smoothness: Use an immersion blender or a countertop blender to puree the sauce until it reaches your preferred texture.
- Balance the Sweetness: Adjust the honey to taste. Add more for a sweeter sauce or reduce it for a more traditional, tangy tomato flavor.
Frequently Asked Questions
Yes. Crushed tomatoes create a smoother texture, while whole peeled tomatoes can be broken up by hand or blended for a chunkier sauce.
San Marzano tomatoes are ideal because they’re sweet, low in acidity, and have a rich flavor perfect for sauce.
Simmer for about 20 minutes for a quick version or up to 45 minutes for a thicker, deeper flavor.
Butter softens the acidity of the tomatoes and gives the sauce a smooth, balanced flavor.
Yes. For a chunkier texture, simply mash the sauce with a spoon or potato masher instead of blending.
Absolutely. Double all ingredients and simmer in a larger pot. The cooking time may increase slightly as the sauce thickens.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this quick tomato sauce recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Tomato Sauce
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 medium carrot (½ cup chopped)
- 1 celery (⅓ cup chopped)
- 2 cloves garlic -minced
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 1 (14.5-ounce) can diced tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons salted butter
- ½ teaspoon honey
Instructions
- Heat olive oil in a small saucepan over medium-high heat. Add onions, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic, salt, and pepper, and cook for 1 minute.
- Stir in the diced tomatoes, basil, oregano, and bay leaf. Bring to a gentle boil.
- Reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Take the pan off the heat and discard the bay leaf. Blend the sauce with an immersion or countertop blender until slightly pureed but not completely smooth.
- Stir in butter and honey until the butter melts. Taste and adjust seasoning with a pinch of salt, if needed.
Notes
- Cook the Vegetables Well: Sauté the onions, carrot, celery, and garlic until soft and tender. Let them brown slightly for a deeper, richer flavor.
- Blend for Smoothness: Use an immersion blender or a countertop blender to puree the sauce until it reaches your preferred texture.
- Balance the Sweetness: Adjust the honey to taste. Add more for a sweeter sauce or reduce it for a more traditional, tangy tomato flavor.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this tonight to serve with fast cook ravioli. Worked out well but it was in too tall a pot for me effectively to blend it. (Coulda used my blender, may do that tomorrow.) But it was good, a bit redder than in the picture, and kind of rustic, which I don’t mind. I don’t use a lot of sauce so I think I may be using this in various preparations this week. Thanks; I’m so grateful for your site!
This will be my new sauce to replace the jarred sauces I’ve always purchased. So easy, and made the house smell amazing!
I like using my mini crockpot when I can. Can I double this recipe dump in my mini for 3 or 4 hours on high and go about my day?
It should turn out just fine in your slow cooker.
I can’t say enough how much I love this sauce!!! I make it almost every day. I am making the manicotti today and I can’t wait!! Thanks for the great recipe!!
I’ve just finished making this sauce which turned out delish.. I did add another 1/2 TSP honey& a sprinkle of both garlic& onion powder & salt to suit my taste.. But really it’s fab… Will definitely make again😊 It’s to go with your chicken Parm for one..
Take care Joanie.. Oh, and I downloaded the dessert recipes after I subscribed to your newsletter.. (thank you) They were making my mouth water!
Lorna..🏴😊
Thank you so much, Lorna. I’m so happy you enjoyed it and hope you love the dessert recipes!
I’m wowed how good this tastes. So fresh and delicious. I used organic fire roasted tomatoes. It made just enough sauce for my chicken Parmesan zucchini boat recipe. My child wanted to lick the spoon she loved it so much!
I rarely use celery. Even cooking for 6 at holidays I only use a few stalks in dressing and throw out the rest after it’s been in fridge 2 months. So I keep celery seed to sprinkle in my potato salad or chicken salad recipe. How much celery seed would you suggest to substitute for your 1 stalk in this recipe? Or just leave it out?
I would start with using 1/4 teaspoon of celery seed and taste the sauce. Add additional celery seed until you reach your desired flavor.
Terrific!! Thank you….💖