Fresh Tomato Sauce
Homemade tomato sauce with just six ingredients is a great way to use ripe summer tomatoes from your garden or the farmerโs market. This is a great homemade spaghetti sauce with fresh tomatoes (without peeling!). Serve it with spaghetti or your favorite pasta for an easy dinner full of fresh flavors.
Fresh Tomato Sauce Recipe
Fresh and easy homemade tomato sauce with six ingredients and easy prep โ no peeling, blanching, or complicated sauce-making steps. Just chop, simmer, and serve.
Because thatโs the way it should be during the summer, right? So, if you have some delicious homegrown tomatoes in your backyard or ones that you can pick up at your local farmerโs market, this is an easy and fresh tomato sauce to use them all up.
Recipe Highlights
- This is a quick-cooking sauce โ you donโt need to simmer it for hours. Itโs ready to serve in less than an hour.
- The flavors are simple and so fresh โ I mean, how can you go wrong with garden-fresh tomatoes, fresh basil, and garlic?
- Serve it in all kinds of ways โ tossed with pasta, meatballs, grilled chicken, roasted veggies, or just scoop it up with some toasted garlic bread. I like it with spaghetti and some grated Parmesan cheese on top.
So, put that jarred marinara sauce on hold until after the summer and use all of those amazing to make this sauce instead. Itโs easy enough for a weeknight!
Ingredients
- Olive oil
- Chopped Roma tomatoes โ What I love best about this recipe is that you donโt have to peel the tomatoes first. If you prefer peeled potatoes, check out my penne al Pomodoro recipe if you want to make a big batch of sauce to freeze.
- Onion โ I like yellow onion, but use white onion if thatโs what you have on hand.
- Chopped garlic cloves
- Salt
- Basil leaves
More About the Tomatoes: This recipe works best with fresh in-season tomatoes. As far as type, plum tomatoes or Roma tomatoes are great, but Iโve also made this recipe with cherry tomatoes and grape tomatoes. But feel free to use garden summer tomatoes or heirloom tomatoes if you find different varieties at a farmerโs market or if you grow them yourself. If tomatoes are out of season, be sure to check out my easy tomato sauce with canned tomatoes.
Variations: Add other fresh herbs like chopped parsley or add some dried seasonings like oregano or Italian seasoning. For some heat, you can add a pinch or two of red pepper flakes. For a tangier flavor, add a splash of red wine or balsamic vinegar while it simmers. For a creamy tomato sauce, add some cream right at the end before serving it.
How to Make It
For this recipe, the tomatoes are cooked just long enough so they are soft and saucy. I like a chunky sauce, but you can make a smooth sauce โ just blend the sauce with an immersion blender or in a stand blender.
More Summer Recipes
Caprese Chicken Pasta | Tortellini Primavera | White Spinach Lasagna | Carrot Top Pesto
Fresh Tomato Sauce
Ingredients
- 3 tablespoons olive oil
- 2 lbs of roma tomatoes chopped
- 1/2 medium yellow onion diced
- 4 large garlic cloves roughly chopped
- 1/2 teaspoon salt
- 1/4 cup torn basil leaves
Instructions
- Heat the olive oil in a large, non-stick pan over medium-high heat. Add the tomatoes and onions and cook them for 30 minutes or until the tomatoes are broken down and the liquid has thickened.
- Add the garlic and salt and cook the sauce for five minutes longer. Add the basil, stir, and the sauce is ready to use.
Video
Notes
Nutrition Estimate
So, get your boiling water going for the pasta, and grab some of your best tomatoes to make this fresh tomato sauce to go with it!
Happy sauce-making!
Using cherry tomatoes in tomato sauce โ so simple, and in many ways obvious, but somehow I would never have thought to try that!
Gosh, those tomatoes are just beautiful!
I will have to try this! Iโm not big on tomatoesโฆas far as eating them when they actually taste like tomatoes ๐
But I do like them in sauces (spaghetti, marinara, pizza) and ketchup, salsas. Well basically as long as they donโt taste like a TOMATO. funny, huh?
Does the roasting help to sweeten them up a bit? I guess I lean more toward sweet sauce rather than acidic. I usually buy the Bertolli Tomato and Basil spaghetti sauce when on sale because Iโm not brave enough to try my own. I have a lot to learn about tomatoes. Any tips?
I make my pizza sauce from scratch, but that is made with tomato sauce not actual tomatoes so it is less scary for me.
Deniseโ you are right-roasting tomatoes brings out their natural sweetness. More important than that is making sure you use fresh tomatoes when they are in season, which will make a big difference in the quality of the sauce. When tomatoes are not in season I have made this recipe using good quality canned tomatoesโ just drain them before roasting them in the oven. This recipe is so easyโ you should definitely try it and let me know what you think! Thanks for your questions ๐
Sadly we did not have enough tomatoes to make sauce this year but next year I think we will plant cherry tomatoes since they seem to have flourished this year. Beautiful pictures!
i am so jealous of your tomato plants! We live in the city and donโt have outdoor space. The only time I can get fresh tomatoes is at my grandmaโs and she did not have a good crop this year!
Hello, April ๐
I love tomatoes but I have never tried making it your way โ roasting first, I think your way is better, I make my own tomato sauce and next time I make a batch, I will take a cue from you, Iโll roast my tomatoes first and maybe this will cut my cooking time coz mine usually takes 2-3 hours even longer when I use fresh tomatoes. Thanks for sharing this really great tip ๐
you cannot go wrong with simple homemade tomato sauce. The tomatoes in the first photo looks luscious and very vibrant, I love it
Roasting the tomatoes is an interesting touch. This looks like a great recipe.
I agree, people do tend to over think tomato sauce. This is a nice recipe and I love roasted tomatoes in sauce. Thanks for sharing.
Just gave you a blogger award! ๐
Simple and delicious, and I love the fact you donโt need to simmer it for a long period of time. Thanks for another outstanding recipe.
Do u cover the pot when cooking the Toms? And cook them on med high heat? Thx.
I donโt have or know what a URL a is.
You can cover the pan if you want and lower the heat to medium or medium low until the tomatoes are broken down. Once theyโre broken down, take the lid off and simmer until the juices have thickened. Or, and this is what I do, you can cook the tomatoes uncovered over medium-high heat (you can always lower the heat if the pan is too hot) until theyโve broken down and the liquid is thickened.