Our traditional Greek Tomato Sauce is crafted from simple yet flavorful pantry ingredients. This sauce will elevate your dishes with a freshness and richness surpassing even the finest options available in supermarkets.

If you’re a fan of our Greek Tomato Sauce, you’re in for a treat with our One-Pot Pasta, Cherry Tomato Pasta Sauce With Pesto, and Baked Feta and Tomato Pasta!

A plate with spaghetti and greek tomato sauce and a fork.

Why this recipe sings

  • It’s a delicious classic Greek sauce. Greeks never (well, almost never) buy tomato sauce for pasta or anything else. Homemade tomato sauce is a must. When I first moved to the United States, I could not believe how many versions of marinara sauce were available from the supermarket.
  • It’s super easy. The whole dish has an express prep, and the cooking takes about 45 minutes.
  • It’s versatile. I make this bright red, tomato sauce primarily for pasta. It can be used as is or as a base in other recipes with tomato sauce, such as eggplant beef stew, papoutsakia, soutzoukakia, etc.

A plate with spaghetti and greek tomato sauce and a fork.

Here is what you need

Olive oil, onion, garlic, a cinnamon stick, abay leaf, cloves, basil leaves, a bowl with tomatoes, dry oregano and pasta.
  • Tomatoes— fresh and ripe when in season or canned San Marzano D.O.P. whole tomatoes.
  • Onion and garlic.
  • A bay leaf—adds a slightly bitter, earthy flavor. You may use a teaspoon of ground bay leaf as a substitute.
  • Dried oregano— it is the only herb you really need for this tomato sauce.
  • A cinnamon stick and a few cloves—for a gentle, sweet aroma
  • Fresh herbs like basil, oregano, or thyme—optional.
  • Extra virgin olive oil, sea salt, freshly ground pepper, and chili flakes.

How to make my Greek tomato sauce

This is my go-to basic tomato sauce for pasta I have made for years. I was taught by watching my mom and grandma make it. I like to let it simmer for 45 minutes to an hour, sometimes longer. The longer it simmers, the more the flavors deepen and develop.

Onions, garlic, a cinnamon stick, and a bay leaf in a skillet with olive oil.
  • Add olive oil to a saucepan. Add the diced red onion. Season with a pinch of salt. Sauté on medium heat for two to three minutes.
  • Add the garlic, a generous pinch of oregano, three or four cloves, the bay leaf, the cinnamon stick, and some freshly ground pepper, and stir. Sauté for another 2 minutes. 


Red sauce with chopped basil on top.
  • Add the tomatoes and half a cup of water. Stir well. 
  • Add the chopped herbs. Stir well and bring to a boil for one minute.
  • Lower the heat and let the sauce simmer for 45 minutes to an hour. Adjust the salt and pepper to taste.
A plate with spaghetti and greek tomato sauce and a fork.

Serve over your favorite pasta with a sprinkle of fresh herbs, a pinch of chili flakes, and a swirl of extra virgin olive oil.


Tips


  • It goes without saying that you can use any canned tomatoes you like or already have in your pantry. If you use regular canned diced tomatoes, add a little sugar, as I mentioned above. It cuts the acidity and brings out the tomatoes’ sweetness and flavor.
  • San Marzano tomatoes are always whole in the can with tomato juice. Add everything to the pot and lightly press the tomatoes with a wooden spoon as they cook to break them into smaller pieces.
  • Don’t stress if you don’t have fresh herbs available. Dried oregano is all you need, and the same goes for dried basil.
A plate with spaghetti and Greek tomato sauce, a fork and a spoon.

Storage and reheating

  • Homemade tomato sauce can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave in a glass container
  • You can freeze any leftover sauce in an airtight container and use it within six months.
  • Reheat the frozen sauce in a saucepan over medium-low heat. Add a couple of tablespoons of water to loosen it up.

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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A plate with spaghetti and Greek tomato sauce, a fork and a spoon.

Greek tomato sauce

by Jenny | The Greek Foodie
Our traditional Greek Tomato Sauce is crafted from simple yet flavorful pantry ingredients. It elevates your dishes with a freshness and richness that surpasses even the finest options found in supermarkets.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 97 kcal

Equipment

  • medium sauce pan

Ingredients
  

  • 3 tablespoons extra virgin olive oil 
  • 1 medium red onion diced
  • 2-3 garlic cloves minced
  • 1 pinch dried oregano
  • 1 bay leaf
  • 3 cloves
  • cinnamon stick
  • 2 lbs ripe tomatoes grated or 3½ cups canned San Marzano D.O.P. tomatoes
  • 5-6 fresh herb leaves Like chopped fresh basil, thyme leaves or oregano leaves, optional
  • sea salt
  • freshly ground pepper
  • brown sugar  optional, see recipe notes

for serving

  • cooked pasta
  • grated cheese Greek kefalotiri or pecorrino romao, parmigiano regiano
  • fresh herb leaves like basil, oregano or thyme

Instructions
 

  • Add 2-3 tablespoon olive oil in a sauce pan. Add the diced red onion. Season with a pinch of salt. Sauté in medium heat for 2-3 minutes.
  • Add the garlic, a generous pinch of oregano, 3-4 cloves, the bay leaf, the cinnamon stick some freshly ground pepper and stir. Sauté for another 2 min.
  • Add the tomatoes and half a cup of water. Stir well.
    Add the chopped herb leaves(optional).
    Stir and bring to a boil for one minute.
  • Lower the heat and let the sauce simmer for 45 min to an hour.
    Adjust sea salt and freshly ground pepper to taste.

Serving

  • Serve the tomato sauce over your favorite pasta, with lots of grated cheese, such as Kefalotiri, Pecorino Romano, or Parmigiano, a pinch of chili flakes, and some chopped fresh herbs.

Notes

    • Use your favorite canned tomatoes, which you already have in your pantry. Add a teaspoon of sugar to cut the acidity and bring out the sweetness and flavor of the tomatoes. If your canned omatoes are authentic San Marzano dop tomatoes, this step is unnecessary.
    • San Marzano tomatoes are always whole in the can with tomato juice. Add everything to the pot and lightly press the tomatoes with a wooden spoon as they cook to break them into smaller pieces.
    • Don’t stress if you don’t have fresh herbs available. Dried oregano is all you need, and the same goes for dried basil.

 

Storage and reheating

  • Homemade tomato sauce can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave in a glass container
  • You can freeze any leftover sauce in an airtight container and use it within six months.
  • Reheat the frozen sauce in a saucepan over medium-low heat. Add a couple of tablespoons of water to loosen it up.
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 97kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 218mgPotassium: 311mgFiber: 2gSugar: 4gVitamin A: 194IUVitamin C: 16mgCalcium: 53mgIron: 2mg
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