Name: Classic Italian Margherita Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 cloves garlic, minced; 1 can (28 ounces) crushed tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon sugar; Salt to taste; Freshly ground black pepper to taste; Fresh basil leaves (optional, for garnish or added flavor)

Why You’ll Love Classic Italian Margherita Sauce Recipe

The use of fresh tomatoes gives the sauce a naturally bold and bright flavor, rather than relying on canned or heavily processed ingredients.
Fresh herbs (basil and parsley) add an aromatic lift and a distinctly Italian vibe.
It’s versatile — you can use it for homemade pizza, pasta, as a dip, or even spread on bread with cheese.
The resting time enhances the flavour, making it taste like something from a quality Italian restaurant.
It’s simple to make: just blanch, peel, dice the tomatoes, then stir in herbs, garlic, oil, salt and pepper, and let it rest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Plum tomatoes — 15
Olive oil (extra‑virgin) — 1½ cups
Fresh basil, chopped — 1 cup
Fresh flat‑leaf parsley, chopped — ½ cup
Salt — 2 teaspoons
Black pepper — 1 teaspoon
Garlic cloves, diced — 5

Directions

Score the tomatoes by cutting an “X” into each one (just through the skin) so that peeling becomes easier.
Bring a pot of water to a boil. Add the tomatoes in batches (about five at a time) and blanch them by boiling for 1‑2 minutes. Remove them and let them cool.
Once cooled, peel off the skins, dice the tomatoes (including any juices) and place them in a large bowl.
Add the olive oil, chopped fresh basil, chopped parsley, minced garlic, salt and pepper. Stir well to combine everything.
Cover loosely (or just leave uncovered) and allow the sauce to sit at room temperature for 3‑4 hours to allow the flavors to fully develop. If you prefer, you can let it sit a little longer.
After resting, the sauce is ready to serve. Use it on pasta, as pizza sauce, spread on toasted bread with cheese, or however you like.

Servings and timing

Servings: 10 (makes enough sauce to serve roughly 10)
Prep time: ~30 minutes
Resting time (cook time): ~3 hours (this is the time allowed for the flavors to meld)
Total time: ~3 hours 30 minutes

Variations

Spicy version: Add a pinch of red pepper flakes or finely diced fresh chili when adding the garlic for a little heat.
Smoky version: Use fire‑roasted tomatoes or lightly char the tomato skins before peeling for a smoky note.
Herb swap: Replace parsley with fresh oregano or thyme for a different herb profile.
Chunk‑free version: Blend the sauce after mixing the ingredients if you prefer a smoother texture.
Summer version: Use heirloom or garden fresh tomatoes at their peak for maximum flavor, even if not plum variety.
Winter shortcut: If fresh tomatoes are not good quality, you could substitute high‑quality canned whole tomatoes, then adjust the freshness by adding extra basil and parsley.

Storage/Reheating

Store leftover sauce in an airtight container in the refrigerator. It will keep for several days.
To reheat: gently warm the sauce in a saucepan over low to medium heat until heated through. Do not boil vigorously as it may alter the freshness of the herbs and olive oil.
If you want to freeze it: portion into freezer‑safe containers (leaving room for expansion) and freeze. Thaw in the fridge overnight before reheating. Note: the texture might shift slightly after freezing but the flavor will remain strong.

FAQs

1. What kind of tomatoes should I use for the sauce?

This recipe calls for plum tomatoes (which are meatier and yield less watery sauce) but you can use Roma tomatoes if plums are unavailable. Using fresh, ripe tomatoes is key for best flavor.

2. Do I have to blanch and peel the tomatoes?

Yes — blanching loosens the skins and makes peeling easier, resulting in a smoother texture and better mouth‑feel than leaving the skins on.

3. Can I use dried herbs instead of fresh basil and parsley?

You could, but you won’t get the same brightness and freshness. Dried herbs are more muted and don’t provide the aromatic punch that fresh ones do in this particular sauce.

4. How long can I let the sauce sit at room temperature?

The recipe calls for 3‑4 hours at room temperature to fully develop flavor. You could let it sit slightly longer if your kitchen isn’t overly warm, but avoid leaving it many hours in a hot environment (for food safety).

5. Is this sauce safe without cooking it for a long time?

Yes, because the tomatoes are briefly blanched and the acidity plus salt helps preserve flavor. However, if you prefer, you could gently heat the sauce after mixing for a few minutes, but that changes the fresh uncooked‑taste profile.

6. Can I use this sauce for pizza?

Absolutely. It works beautifully as a pizza sauce base — spread it on your crust and top as you like. Its fresh tomato‑and‑herb flavor is ideal for pizzas like Margherita or other thin‑crust styles.

7. What’s the best way to serve it with pasta?

Toss freshly cooked and drained pasta into a warm bowl, add a good portion of this sauce, stir to coat the pasta well, and finish with some fresh basil leaves and a drizzle of olive oil if you like. Serve immediately.

8. Will the flavor change over time when stored?

Yes, the flavor may mellow slightly and the herbs may become less vibrant, but refrigerated leftovers should still taste very good within a few days. Always smell and taste before using.

9. Can I adjust the herbs or seasoning?

Definitely. Feel free to increase or reduce garlic, salt, pepper, herbs to match your taste. If your tomatoes are less sweet, you might add a tiny pinch of sugar or a splash of balsamic vinegar to enhance flavor.

10. Is this sauce gluten‑free / vegetarian / vegan?

Yes — this sauce is naturally gluten‑free, vegetarian and vegan because it contains only tomatoes, olive oil, garlic, basil, parsley and seasoning. It’s a great plant‑based sauce option.

Conclusion

This Classic Italian Margherita Sauce is a superb go‑to for elevating your homemade pasta, pizza, or bread‑and‑cheese snacks with fresh, vibrant flavor. Its reliance on fresh tomatoes and herbs makes it taste like something straight from an Italian trattoria. With minimal prep and some resting time, you’ll achieve a richly flavorful sauce that’s versatile and crowd‑pleasing. Give it a try and let those bright herbs and rich tomato base shine.

Classic Italian Margherita Sauce