Why You’ll Love Fresh Tomato Sauce Recipe
This sauce captures the vibrant, natural sweetness of fresh tomatoes and balances it with savory aromatics like garlic and onion. Made from scratch with simple, wholesome ingredients, it elevates every dish it touches and tastes far superior to jarred alternatives. Whether you’re serving it on pasta or using it as a base for Italian classics, you’ll appreciate its fresh, bright flavor and satisfying texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 lbs fresh plum/roma tomatoes (or a mix of vine‑ripened tomatoes with mostly plum)
3 tablespoons olive oil
1 small to medium yellow onion, diced
5 garlic cloves, minced
2 tablespoons fresh basil, chopped
Salt and black pepper to taste
Directions
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Bring a large pot of water to a boil. Use a small knife to cut an “X” on the bottom of each tomato. Drop tomatoes into the boiling water in batches and cook for 30–60 seconds until skins start to loosen.
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Transfer tomatoes to an ice water bath. Once cooled, peel off skins, remove cores, and roughly dice the tomatoes.
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In a large saucepan, heat olive oil over medium heat. Add diced onion and a pinch of salt; sauté for about 5 minutes until soft. Add minced garlic and cook for 30–60 seconds.
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Add diced tomatoes with juices. Season with salt and black pepper. Bring to a simmer, then reduce heat and cook uncovered for 60–90 minutes, stirring occasionally until thickened.
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Stir in fresh basil at the end. Taste and adjust seasoning. Serve hot or use in other dishes.
Servings and timing
Serves: 8
Prep time: about 15 minutes
Cook time: about 2 hours
Total time: about 2 hours 15 minutes
Variations
• Smoother sauce: Blend with an immersion blender for a silky texture.
• Herb infused: Add oregano or thyme during the final 10 minutes of simmering.
• Garlic‑forward: Increase the number of garlic cloves for a stronger flavor.
• Spicy kick: Add a pinch of red pepper flakes when sautéing the onions and garlic.
Storage/Reheating
• Refrigerator: Store in airtight containers for 5–7 days once completely cooled.
• Freezer: Freeze in containers for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan over low heat until warmed through.
FAQs
What kind of tomatoes are best for fresh tomato sauce?
Plum or Roma tomatoes are best due to their low water content and rich flavor.
Do I need to peel the tomatoes?
Yes, peeling helps create a smoother sauce, though you can leave them on for a more rustic texture.
Can I use canned tomatoes instead?
Yes, canned plum tomatoes can be substituted if fresh ones aren’t in season.
How long should I simmer the sauce?
Simmer the sauce for 60–90 minutes to allow it to reduce and thicken properly.
Can I skip the onions?
Yes, but onions add depth and sweetness that complement the tomato flavor.
Is fresh basil necessary?
Fresh basil adds brightness, but you can use dried basil if fresh is unavailable.
How can I make the sauce spicier?
Add red pepper flakes while sautéing the onion and garlic to introduce heat.
Can I can this sauce for long‑term storage?
Yes, it can be preserved using proper water bath canning techniques.
What dishes pair well with this sauce?
It’s great on pasta, pizza, in lasagna, baked ziti, or with chicken and eggplant Parmesan.
How do I reheat leftover sauce?
Warm the sauce gently in a saucepan over low to medium heat until heated through.
Conclusion
This fresh tomato sauce recipe highlights the natural sweetness and depth of ripe tomatoes with just a few simple ingredients. Slowly simmered and finished with basil, it delivers a vibrant, homemade taste that elevates any dish. Whether you’re cooking for a weeknight meal or preserving summer flavors, this sauce is a go-to favorite.
