Name: Fresh Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 pounds fresh ripe tomatoes (Roma, plum, or heirloom); 2 garlic cloves, minced; 2 tbsp olive oil; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 tsp sugar (optional, to balance acidity); 1/4 tsp red pepper flakes (optional); 2 tbsp fresh basil or oregano, chopped (optional)

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Fresh Tomato Sauce is a simple, vibrant recipe that captures the pure, natural flavor of ripe tomatoes at their peak. Whether I’m tossing it with pasta, spooning it over meatballs, or using it as a pizza base, this sauce always brings a fresh, homemade taste that’s far superior to anything from a jar.

Why You’ll Love This Recipe

I love how this sauce is made with just a few clean ingredients—ripe tomatoes, garlic, olive oil, and herbs—but delivers big flavor. It’s light, healthy, and incredibly versatile. When I have fresh tomatoes on hand, especially in summer, this is my go-to way to use them. It’s quick, easy, and perfect for both weeknight meals and special occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh ripe tomatoes (Roma, plum, or heirloom work well)
Garlic cloves (minced)
Olive oil
Salt
Black pepper
Fresh basil or oregano (optional)
Sugar (optional, to balance acidity)
Red pepper flakes (optional, for a little heat)

Directions

I start by blanching the tomatoes: I score an “X” at the bottom of each one, then boil them for about 30 seconds and immediately transfer them to an ice bath.
Once cooled, I peel off the skins, remove the cores, and chop the tomatoes (or crush them by hand for a rustic texture).
In a large skillet or saucepan, I heat olive oil over medium heat and sauté the garlic until fragrant—about 1 minute.
I add the tomatoes to the pan, season with salt and pepper, and let the sauce simmer for 20–30 minutes, stirring occasionally.
I adjust the flavor with a pinch of sugar if the tomatoes are too acidic, and stir in fresh herbs or red pepper flakes if I want more depth.
If I prefer a smoother sauce, I blend it with an immersion blender or in a food processor. Otherwise, I leave it chunky and rustic.
I let it simmer a few more minutes if needed, then remove it from the heat and serve or store.

Servings and timing

This recipe makes about 2 to 2½ cups of sauce, enough for 4 servings of pasta. It takes around 10 minutes to prep and 30 minutes to cook, so I usually have it done in 40 minutes total.

Variations

Sometimes I roast the tomatoes first with garlic and olive oil for a richer, sweeter flavor. I also like to add sautéed onions or carrots for extra depth, or swirl in a touch of butter at the end for a silky finish. When I’m craving more heat, I add extra chili flakes or a splash of hot sauce.

Storage/Reheating

I let the sauce cool completely, then store it in an airtight container in the fridge for up to 5 days. It also freezes really well—I portion it into freezer-safe bags or containers and label them. To reheat, I warm the sauce gently on the stove or in the microwave until hot, stirring occasionally.

FAQs

What are the best tomatoes for fresh sauce?

I usually go with Roma or plum tomatoes because they have fewer seeds and less water, which makes for a thicker, richer sauce. Heirloom tomatoes work too if they’re really ripe.

Do I have to peel the tomatoes?

I prefer to peel them for a smoother texture, but it’s not absolutely necessary. If I’m short on time, I skip peeling and just blend the sauce at the end.

Can I use this sauce for pizza?

Yes, I use this fresh tomato sauce as a base for homemade pizza all the time. I just simmer it a little longer to thicken it so it doesn’t make the dough soggy.

How can I make the sauce thicker?

I let it simmer uncovered so the liquid can reduce, or stir in a tablespoon of tomato paste to add thickness and richness.

Is it okay to freeze fresh tomato sauce?

Absolutely. I freeze it in small portions so I can thaw just what I need. It keeps well for up to 3 months and tastes just as fresh when reheated.

Conclusion

Fresh Tomato Sauce is one of those classic recipes that I never get tired of making. It’s easy, adaptable, and brings out the best in fresh, seasonal tomatoes. Once I tasted the difference homemade makes, I stopped buying store-bought sauce—this one’s just too good and too simple not to make again and again.