- What You’ll Need To Make Homemade Tomato Sauce
- Step-By-Step Instructions
- Homemade Tomato Sauce Serving Suggestions
- How to Store
- Want to make your basic tomato sauce better? Make your own tomato puree.
- Common Questions
- Give This Tomato Sauce a Spin
Pasta Sauce With Fresh Tomatoes might sound like a chore, right? Especially when dinner’s nearly on the table and the kids are giving you “that look.” But here’s the thing — (wait, I said I wouldn’t do that) — once you realize how ridiculously simple and fresh this sauce tastes, you might never want to grab a jar again. There’s something special about seeing those bright, juicy tomatoes become a chunky, saucy mess in your own skillet. The real kicker? Even my pickiest eater, the one devoted to everything store-bought, demolished a plate and went back for seconds.
What You’ll Need To Make Homemade Tomato Sauce
First, let’s just agree that homemade is always going to win on taste. You really don’t need a grocery cart full of fancy stuff. OK — ready? Here’s what you need for a basic and delicious Pasta Sauce With Fresh Tomatoes.
Start with ripe, medium-to-large fresh tomatoes. Roma’s my favorite, but honestly, if it’s red and ripe, it’ll work. Get a few cloves of garlic. If you’re generous with garlic, just go for it! I use two or three. You’ll want a splash of olive oil, a pinch or three of salt, and some fresh basil (totally optional, but so good). Toss in a bit of black pepper if you like. Seriously, that’s it. So simple, right?
You can add a smidge of sugar if your tomatoes taste a bit tart, but I try to skip it. If you’ve got garden tomatoes, they should be sweet enough. The smell of those going in the pot, trust me, instantly makes you feel like a five-star chef. Well, sort of.
“This recipe is life-changing! It’s crazy easy — I used my backyard tomatoes and wow, never going back to jars.” — Jamie L.
Step-By-Step Instructions
OK, this part is easy but let’s run through it so nothing sneaks up on you. First, chop up your fresh tomatoes pretty roughly. No need for perfect cubes — rustic is charming! Heat a big skillet and drizzle in some olive oil. As soon as that’s warming, toss in the garlic. Don’t let it burn! Just get it smelling lovely.
Next, throw in your tomatoes. Stir them around, sprinkle some salt, and let the magic begin. Now, simmer it all uncovered, stirring every now and then, until the tomatoes melt down. You’re after a soft, saucy consistency that still shows off a few chunky bits.
If you like things smoother, smash around with a potato masher. Is your sauce a bit watery? Turn up the heat for a few minutes to thicken. Before serving, stir in chopped basil and a grind of pepper. Taste, taste, taste. Adjust the salt! If it’s too acidic, sneak in a pinch of sugar (but only if you gotta).
Everyone’s house will smell like a trattoria in July. It’s mouthwatering. Not exaggerating.
Homemade Tomato Sauce Serving Suggestions
Wondering what to do with that glorious Pasta Sauce With Fresh Tomatoes? Here are some not-so-boring, honestly tasty ways to use it:
- Spoon over spaghetti, top with parmesan, and dinner’s done.
- Layer on homemade pizza (yep, beats takeout).
- Use as a dip for crusty bread.
- Simmer meatballs right in the sauce for extra flavor.
Talk about a sauce that works for you, not the other way around. This stuff is versatile!
How to Store
Homemade tomato sauce tastes even better the next day. Just ladle leftovers (if you have any) into a jar or airtight container. Pop it in the fridge, where it’ll keep for up to five days. Need it to last longer? Freeze individual portions in zip-top bags (flatten them — they stack better). Thaw overnight in the fridge or toss the frozen block right in the pan to reheat.
Nothing fancy, nothing fussy. Just real food, ready when hunger strikes.
Want to make your basic tomato sauce better? Make your own tomato puree.
If you wanna take your Pasta Sauce With Fresh Tomatoes to the next stratosphere, try making your own puree. Not kidding, it transforms the texture and flavor. Got a blender or food processor? After you cook the tomatoes down a bit, let everything cool a few minutes, then blend until smooth.
This works if you don’t care for chunky bits. You can even push the puree through a sieve for that super-silky, store-bought smoothness (but honestly, I always skip that step). The flavor and color are so fresh, you can taste the sunshine in every bite.
No special equipment? Mash them up right in the pan with a potato masher. It won’t be as smooth, but hey, it’ll still impress company. Or the neighbor who swears only Italian grandmas make real sauce.
Common Questions
Q: How many tomatoes do I need for enough sauce for four people?
A: About two pounds — maybe six big ones or eight smaller ones. More tomatoes, more sauce!
Q: Do I need to peel the tomatoes first?
A: Nope! Peeling is a pain and honestly, after simmering a while, the skins soften right up. Some folks peel them, but I don’t bother.
Q: Can I use canned tomatoes instead of fresh?
A: Sure thing! But then it isn’t really Pasta Sauce With Fresh Tomatoes. If you’re in a pinch, canned will do.
Q: How do I fix a sauce that’s too sour?
A: Try a sprinkle of sugar and maybe a little more salt. Sometimes just simmering longer does the trick.
Q: Do I have to use basil?
A: Not at all. You can skip it or swap it for parsley, oregano, or whatever you’ve got lying around.
Give This Tomato Sauce a Spin
Who knew Pasta Sauce With Fresh Tomatoes could be this dang easy? You’ve got everything you need now — no reason to stick with the jarred stuff. Fresh ingredients, fast steps, hearty flavor. Skip takeout and try homemade just once (really, once is all it takes to get hooked). If you want more tips, check out this awesome guide on how to make the freshest tomato sauces at Serious Eats. Go on, claim your gold star for dinner tonight!
Pasta Sauce With Fresh Tomatoes
Equipment
- Large Skillet or Saucepan
- Wooden Spoon
- Potato Masher (optional)
Ingredients
Main Ingredients
- 2 lbs ripe tomatoes Roma preferred, chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1/4 tsp black pepper optional
- 1/4 cup fresh basil chopped, optional
- 1 tsp sugar optional, only if tomatoes are too tart
Instructions
- Chop fresh tomatoes into rough chunks.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Add chopped tomatoes and salt. Simmer uncovered, stirring occasionally, until tomatoes break down into a chunky sauce, about 20–25 minutes.
- For smoother sauce, mash with a potato masher or blend briefly. If sauce is watery, simmer uncovered until thickened.
- Stir in fresh basil and black pepper before serving. Taste and adjust seasoning. Add a pinch of sugar only if needed.