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!
Overview
Why this recipe sings
Here is what you need
- 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.
- 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.
- 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.
TOMATO SAUCE TIP: Add a teaspoon of sugar to balance the tomatoes’ acidity. Please use your judgment on this step. It is a matter of preference. I like my tomato sauce with some sweetness without any acidity. If you are using San Marzano tomatoes or seasonal fresh, ripe tomatoes, it’s not needed.
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.
If you have leftover sauce, use it again!
- Enjoy it at room temperature for bruschetta. Because it contains olive oil and is vegan, it doesn’t need heating. It tastes amazing over warm bread with some goat cheese on top.
- Season a couple of chicken thighs with sea salt, pepper, some dried oregano and brown on both sides in olive oil. Add them to the sauce with some stock or water, and bring it to a boil. Transfer to a baking pan, cover, and cook in a 200°C / 380°F oven for 45 min or so. Pair with spaghetti, fries, mashed potatoes or use in a sandwich. This mini recipe is like our delicious braised chicken.
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.
More dishes with tomato sauce
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Greek tomato sauce
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.
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.
Nutrition
Calories: 97kcalCarbohydrates: 8gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 218mgPotassium: 311mgFiber: 2gSugar: 4gVitamin A: 194IUVitamin C: 16mgCalcium: 53mgIron: 2mg
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What a great version of spaghetti sauce, I love the greek spin! I have never used cinnamon sticks or brown sugar in my sauce before – such a great idea!
A delicious and flavorful sauce. Love that it is homemade and pure. Need to stock some too. Spaghetti is my family favorite Dinner option too.
Thank you Veena! Very happy you liked it! x Jenny
We loved this version of spaghetti sauce! It was so fresh, delicious and flavorful. It went perfectly with our Sunday dinner 🙂 Thank you again!
Thanks so much Kathryn! So glad you liked it. x Jenny
You are very welcome! We make it as is at home almost once a week! Thank you Kathryn! x J
I’ve been making my own tomato sauce for years (I’m with you on the jarred stuff!), but I’ve never added cloves or a cinnamon stick. It was a really nice flavor, this sauce is definitely in my rotation now, thanks!
Thanks so much Mikayla! So happy you liked it. x Jenny
This is one of my favorite ways to eat pasta…just a simple sauce with alot of flavor. I’ve got this on my list to try soon!
Thanks so much Paige! x Jenny
This Greek Spaghetti Sauce With Tomatoes and Basil turned out GREAT! I love a good Greek Pasta sauce as much as I love Italian sauces—sometimes more! I will be saving this to make again soon! Perfect instructions and they were easy to follow. Looking forward to your newest recipes!
H
Thanks so much Heidy! So glad you liked it! x Jenny
First of all this dish can be easily my favorite spaghetti recipe. I love how you make your homemade sauce and it really looks delicious. That’s a big thumbs up for me, the color it brings makes this dish so lively and wonderful.
It looks like an absolute winner. Have always liked your recipes. Have tried quite a few. Will try this soon. Thanks for the share.
Thanks so much Aditi! You are so nice. x Jenny
This recipe sound so comforting that I am drooling over your images. I just boiled some spaghetti and heading over to try this style. Will update you soon how it went.
Thanks so much Gunjan! x Jenny
We can totally agree with you on making a a tomato sauce homemade. I could never buy the store bought. Just to easy to make your own, plus the flavor untouchable!
Yes! I can’t bring my self to buy spaghetti sauce! Thanks so much x Jenny
There was a Greek restaurant with a deli just down the street from my office building. I loved it the days they had stuffed zucchini boats. I made this sauce tonight and will be topping off the stuffed zucchini boats with it. I’ve been tasting the sauce as I go. Yummy!
That’s awesome Patty! This sauce is so versatile; I also use it for other recipes.
Thank you so much! X jenny
Love it – (it’s exactly the way I make it!!). Se haireto, Iakovos
Thank you so much, Iakove! Filakia! x Jenny