Greek tomato sauce is olive oil, onion, garlic, oregano and tomatoes, simmered slowly with a cinnamon stick, a few cloves and a bay leaf. The spices don’t make it taste like dessert. They round out the tomatoes and give the sauce a warm, deep flavor, the way Greek home cooking does.
I learned it by watching my mom and my grandmother at the stove, and it’s still the sauce we make at home almost once a week. Greeks almost never buy jarred sauce. When I first moved to the US, I couldn’t believe how many shelves of marinara there were in the supermarket.
This is my everyday red sauce for spaghetti, and the base I use for half the tomato dishes on this site.
Why you will love Greek tomato sauce
What is Greek tomato sauce called?
In Greek, it’s simply saltsa domatas (σάλτσα ντομάτας), “tomato sauce.” Spaghetti with tomato sauce is makaronia me saltsa domatas, and a big family platter of pasta with sauce is often just called a makaronada. Add ground meat and it becomes a different dish, makaronia me kima, Greek spaghetti with meat sauce.
Why cinnamon in tomato sauce?
Sweet spices in savory tomato dishes run all through Greek cooking: cinnamon and allspice in stifado, cinnamon and cloves in kokkinisto, cumin and cinnamon in Smyrna’s soutzoukakia. A little goes into everyday tomato sauce too.
Use a whole cinnamon stick, not ground cinnamon. The stick gives a gentle background warmth and comes out before serving; ground cinnamon can take over the pot and turn the sauce muddy. The cloves work the same way, so take them out too: no one wants to bite into one.
Greek tomato sauce vs. marinara
| Greek tomato sauce | Italian marinara | |
|---|---|---|
| Aromatics | Onion and garlic | Mostly garlic |
| Herbs | Dried oregano, bay leaf | Basil, sometimes oregano |
| Spices | Cinnamon stick, cloves | Usually none |
| Simmer | 45 minutes to an hour | Often quick, 15–30 minutes |
| Cheese | Kefalotiri or mizithra | Parmigiano or pecorino |
Both start with olive oil and good tomatoes. The Greek one cooks longer and gets its character from the warm spices.
Here is what you need
- Tomatoes: ripe fresh tomatoes in summer, or canned whole San Marzano D.O.P. the rest of the year.
- Onion and garlic. A red onion is what I use.
- A cinnamon stick and a few whole cloves: for gentle warmth.
- A bay leaf: adds a slightly bitter, earthy note. ¼ teaspoon ground bay leaf works in a pinch.
- Dried Greek oregano: the only herb you really need.
- Fresh basil, oregano or thyme: optional.
- Extra virgin olive oil, sea salt, freshly ground pepper, and chili flakes for serving.
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.
- Soften the onion. Warm 3 tablespoons olive oil in a medium saucepan over medium heat. Add the diced onion and a pinch of salt, and cook for 2–3 minutes until it softens.
- Wake up the spices. Add the garlic, a generous pinch of oregano, 3–4 cloves, the bay leaf, the cinnamon stick and some pepper. Stir for 2 minutes, until fragrant.
- Simmer. Lower the heat and simmer gently for 45 minutes to an hour, stirring now and then, until the sauce thickens.
- Finish. Taste, and add salt, pepper and, if the tomatoes taste sharp, a teaspoon of brown sugar. Remove the cinnamon stick, bay leaf and cloves.
How to grate fresh tomatoes: cut them in half, grate the cut side on the large holes of a box grater, and throw away the skins left in your hand.
About the sugar: it’s optional. With San Marzano or ripe summer tomatoes you won’t need it. With regular canned diced tomatoes, a teaspoon takes the edge off.
Serve over pasta with grated kefalotiri, a pinch of chili flakes, fresh herbs and a swirl of olive oil.
Pro tips
- Any canned tomatoes work. Use what’s in your pantry; add the teaspoon of sugar if they taste acidic.
- San Marzano tomatoes come whole in their juice. Tip in the whole can and crush them in the pot.
- No fresh herbs? No problem. Dried oregano is all you need.
- Make a double batch. It freezes for months and saves a weeknight.
Serving suggestions
- Spaghetti, Greek style. Spoon the sauce over the pasta rather than tossing it, and finish with plenty of grated kefalotiri.
- Bruschetta. Because it’s made with olive oil, it’s good at room temperature over warm horiatiko bread with goat cheese. Don’t leave it out for more than 2 hours.
- Quick braised chicken. Season a few chicken thighs with salt, pepper and oregano, brown them in olive oil, then add them to the sauce with a splash of stock or water and bring to a boil. Transfer to a baking dish, cover and bake at 200°C / 400°F for about 45 minutes, until the chicken reaches 165°F / 75°C. For the full version, see my braised Greek chicken in tomato sauce.
If you love this sauce, try my one-pot pasta, cherry tomato pasta sauce with pesto and baked feta and tomato pasta.
Storage and leftovers
- Fridge: up to 4 days in an airtight container.
- Freezer: up to 6 months. Leave a little room at the top of the container.
- Reheat in a saucepan over medium-low heat with a couple of tablespoons of water to loosen it.
More dishes with tomato sauce
Greek tomato sauce FAQ
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Cooked it? Rate it!
If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Greek tomato sauce
Equipment
- medium sauce pan
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium red onion, finely diced
- 2-3 garlic cloves, minced
- 1 generous pinch dried Greek oregano
- 1 bay leaf
- 3-4 whole cloves
- 1 cinnamon stick
- 2 lbs ripe tomatoes, grated,, (900 g) or one 28 oz (794 g) can whole San Marzano D.O.P. tomatoes with their juice
- ½ cup 120 ml water (was missing from the card)
- 5-6 fresh basil, thyme or oregano leaves, chopped, optional
- sea salt
- freshly ground pepper
- 1 teaspoon sugar, optional (see notes)
For serving
- 1 lb 450 g spaghetti or your favorite pasta, cooked
- grated kefalotiri, Pecorino Romano or Parmigiano Reggiano
- fresh basil, oregano or thyme leaves
- chili flakes
- extra virgin olive oil
Instructions
- Warm the olive oil in a medium saucepan over medium heat. Add the onion and a pinch of salt and sauté for 2–3 minutes, until softened.
- Add the garlic, oregano, cloves, bay leaf, cinnamon stick and some freshly ground pepper. Stir for 2 minutes, until fragrant.
- Add the tomatoes and water. If using whole canned tomatoes, crush them with a wooden spoon. Add the fresh herbs, bring to a boil and boil for 1 minute.
- Lower the heat and simmer gently for 45 minutes to 1 hour, stirring now and then, until thickened.
- Taste and adjust the salt and pepper. If the sauce tastes acidic, stir in the brown sugar. Remove the cinnamon stick, bay leaf and cloves.
- Serving: spoon the sauce over the pasta and finish with grated cheese, chili flakes, fresh herbs and a drizzle of olive oil.
Notes
-
- Canned tomatoes: any brand works. Add the teaspoon of sugar to regular canned tomatoes; authentic San Marzano D.O.P. don’t need it.
- Fresh tomatoes: halve them and grate the cut side on a box grater; discard the skins.
- No fresh herbs? Dried oregano is all you need.
- Storage: fridge up to 4 days, freezer up to 6 months. Reheat over medium-low heat with a little water.
Nutrition
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
This is simply wonderful! My husband and I have been interested in the Mediterranean Diet and are so happy we found this simple fun and very refreshing sauce. Made it last night and out came out perfect. Thank you for sharing.
That’s wonderful Marie! I love reading your comment. Thank you so much for making the recipe and for liking it! x Jenny
What kind of clove please? Cinnamon or galic Want to make this weekend.
Hi Suzanne,
Great question! These are whole cloves, the spice (the small dried, nail-shaped buds), not garlic. You’ll need 3 whole cloves along with the cinnamon stick, plus 2–3 garlic cloves, minced. Enjoy it this weekend! x Jenny