In summer, nothing compares to a pot of homemade fresh tomato sauce made from ripe garden tomatoes. This vibrant, simple sauce is ideal for tossing with pasta, spooning over pizza, layering in lasagna, or using as a base for soups and stews. It’s easy to make, freezer-friendly, and showcases the pure flavor of summer tomatoes.
Garden Tomato Sauce
I grow tomatoes in my backyard and every summer I’m delighted — and occasionally overwhelmed — by an abundance of fruit. Making a large pot of fresh tomato sauce is the best way to capture that garden flavor. This version uses sweet plum tomatoes, quality olive oil, fresh basil, garlic, and a pinch of crushed red pepper for balance. It comes together with minimal fuss and can be enjoyed immediately or frozen for later. If your crop includes grape or cherry tomatoes, you can use those instead; they yield a sweeter, lighter sauce that can be cooked down or roasted for deeper flavor.
Why You’ll Love This Fresh Tomato Sauce
- Made with ripe, seasonal tomatoes – the natural sweetness and acidity of fresh tomatoes create a bright, balanced sauce.
- Simple, wholesome ingredients – just tomatoes, garlic, olive oil, fresh basil, and a pinch of seasoning.
- Extremely versatile – use it for pasta, pizza, lasagna, or as a flavorful base for soups and stews.
- Freezer-friendly – make a big batch when tomatoes are abundant and enjoy summer flavor all year.
- Customizable – swap tomato varieties, add roasted peppers or onions, or simmer longer for a richer taste.
How to Peel Fresh Tomatoes
Peeling tomatoes is the most time-consuming step, but it’s straightforward and worth it for a smooth, silky sauce. Score a small “X” on the bottom of each tomato, then blanch them in boiling water for about 1–2 minutes until the skins start to split. Remove the tomatoes with a slotted spoon and let them cool slightly, or place them in an ice bath to stop the cooking. The skins will slip off easily. Core and dice the tomatoes before adding them to the pot.
How to Make Fresh Tomato Sauce
Making fresh tomato sauce from scratch is easier than it sounds. Once the tomatoes are peeled and chopped, the active cooking time is short. Below are the essential steps and a few tips to help you get the texture and flavor you like.
- Blanch and peel the tomatoes, then dice them finely. Removing the skins makes a smoother, cleaner sauce.
- Gently sauté minced garlic in good olive oil over medium heat until fragrant and lightly golden. Add a pinch of crushed red pepper if you like a touch of heat.
- Add the diced tomatoes, season with kosher salt and freshly ground black pepper, and bring to a gentle simmer.
- Partially cover the pot and cook on low for about 25 minutes, stirring occasionally. This concentrates the flavor and softens the tomatoes without overcooking.
- Stir in torn or chopped fresh basil at the end for a bright herb finish. For a chunkier sauce leave it as is; for a silky smooth sauce, use an immersion blender or food processor to puree part or all of the sauce.
How to Store and Freeze Fresh Tomato Sauce
This sauce is ideal for batching. Allow it to cool completely, then transfer to airtight, freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to three months for best flavor. To use, thaw overnight in the refrigerator and reheat gently on the stove. If you plan to refrigerate instead, keep the sauce in an airtight container in the fridge for up to four days. For long-term storage, consider freezing in portion-sized containers so you can defrost exactly what you need.
More Pasta Recipes You’ll Love
- Eggplant and Tomato Sauce
- Angel Hair with Shrimp and Tomato Sauce
- One-Pot Spaghetti Puttanesca
- Angel Hair Pasta with Zucchini and Tomatoes
- Spaghetti with Sautéed Chicken and Grape Tomatoes
Fresh Tomato Sauce Recipe
Yield: 12 servings (about 6 cups) | Prep: 20 mins | Cook: 40 mins | Total: 1 hour
Ingredients
- 8 cups (about 5 lbs) plum tomatoes, peeled, seeded and diced
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- Pinch crushed red pepper flakes (optional)
- 1 1/2 teaspoons kosher salt, or to taste
- Freshly ground black pepper, to taste
- 3 tablespoons chopped fresh basil
Instructions
- Bring a large pot of water to a boil. Score an X on the bottom of each tomato.
- Drop tomatoes into the boiling water for 1–2 minutes, until the skins start to split. Remove and cool until easy to handle, then peel and dice the tomatoes.
- Heat the olive oil in a heavy pot over medium heat. Add the chopped garlic and sauté until golden and fragrant but not burned.
- Add the crushed red pepper flakes and cook for about 1 minute to release their flavor.
- Stir in the diced tomatoes, season with salt and pepper, and bring the mixture to a gentle simmer.
- Partially cover the pot and simmer on low for about 25 minutes, stirring occasionally, until the sauce thickens to your liking.
- Remove from heat and stir in the fresh basil. Adjust seasoning if needed. Leave the sauce chunky, or puree with an immersion blender for a smooth texture.
- Serve over your favorite pasta, use for pizza or lasagna, or let cool and freeze in portions.
Notes
Makes approximately 6 cups. Double or triple the recipe when tomatoes are abundant and freeze in meal-sized portions for quick weeknight dinners.
Nutrition (per 1/2 cup)
- Calories: 61 kcal
- Carbohydrates: 9 g
- Protein: 1.5 g
- Fat: 3 g
- Fiber: 2 g
- Sodium: 157 mg