Out of tomato sauce right when you need it most? Don’t panic. With canned tomatoes, tomato paste or a quick mix of pantry staples you probably already have, you can recreate that rich, tangy flavor for pasta, pizza or chili and save dinner in a pinch.
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This guide rounds up the best substitutes for tomato sauce, and not just the obvious ones. You’ll find both tomato-based and tomato-free options, so you can match the flavor and texture your recipe needs. Some swaps add extra depth, others keep things light and simple. Either way, you’ll be surprised how easy it is to keep cooking without much effort.
What is the purpose of tomato sauce?
Tomato sauce has a few purposes in the kitchen. Here are a few reasons why you need it:
- Tomato sauce is a base for many dishes like pasta sauce, pizza sauce, chili and soups.
- It adds umami flavor to meat and other dishes.
- Tomato sauce adds moisture, and the thick consistency coats other ingredients well.
- It can be used to braise meat.
Common substitutes for tomato sauce
Many substitutes for tomato sauce might already be in your pantry or refrigerator. All kinds of tomatoes, from canned to fresh, can work in a pinch. You can also use tomato soup, ketchup, and pureed eggplant or bell peppers. Read below to find out how to make one of these work in your recipe.
Tomato paste and water
Tomato paste is thicker than tomato sauce, so you will need to add water to get the right consistency. Combine equal parts tomato paste and water until well blended. For every cup of tomato sauce the recipe calls for, use 1/2 cup of tomato paste and 1/2 cup of water.
Then season it to taste. Cook garlic and onions in oil until they are soft, and add them to the tomato paste mixture. Salt, pepper, basil and oregano can be added as well.
“I use tomato sauce for my homemade pizza sauce, but whenever I’m out of it, I use equal parts tomato paste and water, then add in my seasonings. It’s an excellent substitute for tomato sauce.”
— Michelle Goth, Blackberry Babe
Canned tomatoes
Make your own tomato sauce in about 20 minutes with canned tomatoes. Any type of canned tomatoes will work; you can use crushed, diced, stewed or whole.
Drain the liquid from the can and set it aside. Use a blender or food processor to purée the tomatoes; a potato masher will also work. If the mixture is too watery, drain some of the liquid or cook it down until it reaches the desired consistency. Season it to taste with salt, pepper, basil or oregano.
You can also add cooked garlic and onions as described above. Canned tomatoes work as a 1-for-1 substitute for tomato sauce.
Fresh tomatoes
Tomato sauce is made from roasted tomatoes, but fresh tomatoes can work well as a substitute. The skins will need to be removed for the right texture. Cut a small X in the bottom of each tomato and blanch them in boiling water for 30-60 seconds or until the skins peel off. Immediately transfer them to a bowl of ice water to cool.
Peel the skins and core the tomatoes. Use a blender, food processor or potato masher to crush the tomatoes. If the mixture is too watery, add some water or cook it down until it reaches the desired consistency. Season it to taste as described above. Eight to twelve medium tomatoes will replace one 28-ounce can of tomato sauce.
Tomato soup
Tomato soup works as a substitute for tomato sauce, but it has more liquid and added sugar. That means it has a milder tomato flavor, and it can create too much moisture in some recipes. If a thicker consistency is needed, simmer it to reduce the liquid or add thickness with Parmesan cheese.
You will need to add herbs, garlic, salt and pepper to balance the flavor. Tomato soup doesn’t work for pasta sauces, but it can add tomato flavor to stews or casseroles. Use one 10 3/4 ounce can of soup for 1 cup of tomato sauce, and reduce other liquids in the recipe by 1/4 to 1/2 cup.
Ketchup
Ketchup works best in recipes where only a hint of tomato flavor is needed, like casseroles or stews where tomato sauce isn’t a primary ingredient. Do not use ketchup in place of pasta sauce.
Start by using the same amount of ketchup as the recipe calls for tomato sauce. Because ketchup is thicker than tomato sauce, thin it out with broth or water until it reaches the desired consistency. To balance out the sweetness, add minced garlic and onions, Italian seasonings, salt, pepper and herbs like basil. Simmer the mixture for about 10 minutes, until the flavors meld. Taste and adjust the seasonings and consistency as needed.
Tomato-free substitutes
Tomato-free substitutes don’t taste like tomatoes, but have a similar consistency. Other puréed vegetables give dishes a rich flavor and go well with seasonings often used in tomato sauce.
Puréed eggplant
Puréed eggplant will have a similar texture, but a less tangy flavor, so adding acidic ingredients and seasonings will be necessary. Slice 1-2 eggplants, then sauté or bake them until they’re soft and tender. After it is cooked, remove the skin, then blend it in a blender or food processor. Add a source of acid, like balsamic vinegar or lemon juice, to balance the flavor. Add minced garlic, basil, salt and pepper to taste.
Simmer for a few minutes to meld the flavors. Approximately one large eggplant will yield about one cup of sauce. Once the sauce is prepared, you can use it as a 1-for-1 substitute for tomato sauce.
Puréed bell peppers
Puréed bell peppers work well as a pasta sauce, in soups and stews and as a base for pizza. Any kind of bell pepper will work as a tomato sauce substitute. Wash, cut and remove the seeds. Sauté or roast the peppers until soft and tender. Follow the same directions as for puréeing an eggplant above. Two peppers or more will yield one cup of sauce.
Final thoughts
Next time you’re out of tomato sauce, you’ll know exactly what to reach for and how to make it work. From quick pantry hacks to flavorful homemade blends, these swaps prove that a missing ingredient doesn’t have to derail dinner. Keep these tricks in your back pocket, and you’ll never stress over an empty jar again.
Heidi is a vintage recipe blogger at Real Life of Lulu, where she focuses on recipes that are at least 50 years old, many from her grandparents’ kitchens. When she isn’t writing or baking, she loves spending time with her husband and three kids.