Tomato Sauce from Tomato Paste Recipe (20-Min) – Easy & Rich
Out of canned tomatoes but still have a can of tomato paste in the pantry? This sauce is the fix for that exact night. Simmering the paste with garlic, water, and seasonings builds it into a rich, well-rounded pasta sauce in about 20 minutes. It’s a genuinely useful base to know, not just a substitute in a pinch.
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 small onion, finely diced
- 6 oz tomato paste (1 can)
- 2 1/2 cups water
- 1 tsp granulated sugar
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper, to taste
- 2 tbsp butter
- Fresh basil, for garnish (optional)
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the tomato paste directly to the pan and cook, stirring constantly, for 2 minutes — this toasts the paste and deepens its flavor before any liquid goes in.
- Gradually whisk in the water, a little at a time at first, until the tomato paste is fully dissolved and smooth.
- Stir in the sugar, oregano, basil, salt, and pepper.
- Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the tomato sauce from tomato paste has thickened slightly and the raw tomato taste has cooked off.
- Remove from heat and stir in the butter until melted and glossy. Taste and adjust salt, pepper, or sugar as needed.
- Garnish with fresh basil if desired and serve over pasta.
Why This Tomato Sauce from Tomato Paste Works
Cooking the tomato paste directly in the oil for a couple of minutes before adding any liquid caramelizes some of its natural sugars, which is what keeps this tomato sauce from tomato paste tasting rich and rounded instead of flat and one-dimensional. Whisking in the water gradually prevents lumps, since tomato paste is thick enough to resist blending smoothly if it’s diluted all at once.
Tips for the Best Tomato Sauce from Tomato Paste
Don’t skip toasting the tomato paste in the oil before adding water — that step alone is responsible for most of the depth of flavor in this tomato sauce from tomato paste recipe. Add the water gradually and whisk well to avoid lumps, especially early on when the mixture is still thick. Finishing the sauce with a swirl of butter off the heat rounds out the acidity without needing extra sugar.
Common Mistakes to Avoid
Adding all the water at once before whisking is the most common reason this sauce ends up lumpy instead of smooth. Skipping the step of cooking the tomato paste alone in the oil first leaves the sauce tasting flat and overly acidic. Simmering at too high a heat can scorch the sauce on the bottom of the pan, so keep it at a gentle simmer rather than a hard boil.
What to Serve With This Tomato Sauce
Toss it with any pasta shape, or use it as the base for a thin crust pizza base. It also works well spooned over lasagna for a marinara-and-alfredo combination.
Storage
Store this tomato sauce from tomato paste in an airtight container in the refrigerator for up to 5 days. It freezes well for up to 3 months — thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water if it has thickened too much.
Frequently Asked Questions
Can I make this tomato sauce from tomato paste without onion? Yes — simply omit it and add an extra minute to the garlic’s cooking time; the sauce will have a slightly milder flavor but still works well.
Can I use this recipe as a pizza sauce? Yes — simmer it a few extra minutes to thicken it further, which makes it spread more easily and hold up under pizza toppings.
Why is my tomato sauce from tomato paste too tangy? Too much tang usually means it needs a bit more sugar or a longer simmer time to mellow out the paste’s natural acidity.
Can I add meat to this sauce? Yes — brown ground beef or Italian sausage in the pan before adding the onion and garlic, then continue with the recipe as written.
