Homemade Fresh Tomato Spaghetti Sauce
Homemade fresh tomato spaghetti sauce with garlic, Italian herbs and fresh basil, simmered until thick and ready to spoon over your favourite pasta.
This homemade fresh tomato spaghetti sauce starts with ripe tomatoes, garlic, onion and shallot, gently simmered with Italian herbs and finished with fresh basil. Peeling the tomatoes takes a little extra time, but keeps tougher bits of skin out of the sauce. Leave it chunky or blend it smoother, and add a pinch of red pepper flakes if you like some heat. It tasted even better the next day, so next time I’d double the batch and freeze extra for another pasta dinner.
Fresh Tomato Sauce With Garlic and Basil
Ripe tomatoes simmer with onion, shallot and Italian herbs to make a rustic homemade spaghetti sauce. Fresh basil adds a bright finish, and you can leave the sauce chunky or blend it smooth.
Why This Spaghetti Sauce Is Worth Making
The tomatoes stay at the centre of the flavour, with garlic and herbs adding a savoury base. It tasted even better the next day. Add a little red pepper for heat, and taste before adding sugar—ripe tomatoes may be sweet enough already.
One Sauce for Plenty of Pasta Dinners
Spoon this fresh tomato sauce over spaghetti or penne, serve it with meatballs, or use it in lasagna and baked pasta. It’s handy to make ahead, with extra portions tucked in the freezer for another night.
How to Make Homemade Fresh Tomato Spaghetti Sauce
Fresh Ingredients for Homemade Tomato Sauce
Ripe tomatoes, fresh basil, garlic, onion and shallot form the base of this homemade spaghetti sauce. Use tomatoes that smell fragrant and feel slightly soft when gently pressed. Roma tomatoes add body, while juicier varieties may need a little longer to simmer down.
Garlic and Herbs for Fresh Tomato Spaghetti Sauce
Finely chop the garlic and shallot, and lightly crush the dried rosemary so it blends into the sauce. Add the dried herbs as the tomatoes cook, then stir in the chopped fresh basil near the end for a brighter finish.
Prepare Fresh Tomatoes for Easy Peeling
Remove the cores and cut a shallow X into the bottom of each tomato before blanching. This helps the skins loosen in hot water, making them easier to peel for a smoother homemade spaghetti sauce. Keep the cuts shallow—there’s no need to slice deeply into the flesh.
Blanch Tomatoes for Homemade Spaghetti Sauce
Lower the scored tomatoes into boiling water for 30–60 seconds, just until the skins begin to loosen. Transfer them straight into ice water to stop the cooking, then peel once cool enough to handle. Work in small batches so the tomatoes are easy to lift out.
Chop the Tomatoes and Save the Juices
Cut the peeled tomatoes into rough chunks, keeping the juices for your homemade spaghetti sauce. The pieces don’t need to be perfectly even—they’ll soften as they simmer. Scrape the cutting board juices into the bowl so none of that fresh tomato flavour goes to waste.
Build a Savoury Base for Tomato Sauce
Gently soften the onion and shallot in olive oil, then stir in the garlic and dried herbs briefly before adding the tomatoes. Keep the heat moderate and stir often—garlic can catch quickly. This simple base adds depth to homemade fresh tomato spaghetti sauce.
Simmer Fresh Tomatoes Into Spaghetti Sauce
Stir the chopped tomatoes and their juices into the softened onion, shallot, garlic and herbs. Bring to a gentle simmer, then partially cover while the tomatoes soften. Uncover as needed to let excess liquid evaporate, stirring occasionally until the sauce reaches the thickness you like.
Blend the Tomato Sauce and Add Fresh Basil
Once the tomatoes are soft, take the pan off the heat and briefly blend with an immersion blender until the sauce reaches your preferred texture. Stir in the chopped basil near the end of cooking for a fresh finish. Taste your homemade spaghetti sauce before adding sugar—it may already be sweet enough.
My Kitchen Tip
If your fresh tomato spaghetti sauce looks watery, simmer it uncovered in a wide pan, stirring occasionally. The extra surface area helps moisture evaporate. Wait until the sauce has thickened before adjusting the salt, since the flavour becomes more concentrated as it reduces.
Homemade Fresh Tomato Spaghetti Sauce
Equipment
- Large pot for blanching the tomatoes
- Large bowl for cold or ice water
- Cutting board
- Sharp kitchen knife
- Large skillet or heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Immersion blender or regular blender, optional
- Ladle
- Airtight containers or jars for storing
Ingredients
Fresh Tomato Spaghetti Sauce Ingredients
- 4 pounds ripe fresh tomatoes, such as Roma, beefsteak, vine or garden tomatoes 1.8 kg
- ⅓ cup extra virgin olive oil
- 1 medium yellow onion finely chopped
- 1 large shallot finely chopped
- 8 –10 garlic cloves minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary lightly crushed
- 1 teaspoon dried basil
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ¼ –½ teaspoon crushed red pepper flakes optional
- 1 packed cup fresh basil leaves measured before finely chopping
- 1 –2 teaspoons granulated sugar only if needed to balance the finished sauce
Instructions
Prepare the tomatoes
- Bring a large pot of water to a boil and fill a large bowl with ice water. Remove the tomato cores and cut a shallow X into the bottom of each tomato.
Blanch and peel
- Working in batches, lower the tomatoes into the boiling water for 30–60 seconds, until the skins begin to loosen. Transfer immediately to the ice water. Once cool enough to handle, peel off and discard the skins.
Chop the tomatoes
- Roughly chop the peeled tomatoes, keeping the flesh and all the juices in a bowl.
Soften the onion and shallot
- Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium-low heat. Add the onion and shallot. Cook for 5–7 minutes, stirring occasionally, until softened.
Add the garlic and dried herbs
- Stir in the garlic, oregano, rosemary and dried basil. Cook for 30–60 seconds, stirring, until fragrant. Keep the garlic from browning.
Simmer the fresh tomato sauce
- Add the chopped tomatoes and their juices, salt, black pepper and optional red pepper flakes. Bring to a gentle simmer, then reduce the heat to low. Cook for 45–60 minutes, stirring occasionally. Partially cover at first, then uncover as the tomatoes soften to let excess moisture evaporate. Continue simmering if needed until the sauce reaches your preferred thickness.
Adjust the texture
- Leave the sauce chunky or gently mash the softened tomatoes with a wooden spoon. For a smoother spaghetti sauce, remove the pan from the heat and carefully use an immersion blender, keeping the blade submerged to avoid splashing.
Finish with fresh basil
- Return the sauce to low heat. Stir in the chopped fresh basil and simmer gently for another 5 minutes.
Taste and serve
- Taste the finished sauce and adjust the salt and pepper. If it tastes too sharp, stir in 1 teaspoon of sugar, then taste again before adding more. Spoon over cooked spaghetti or use in your favourite pasta dish.
Notes
- Use ripe tomatoes: Roma tomatoes make a thicker sauce, while juicier varieties may need extra simmering time. The 4-pound weight is measured before coring and peeling.
- Measure basil before chopping: Loosely fill the measuring cup, then gently pack the leaves to measure 1 cup.
- Adjust the garlic: Use 8 cloves for a milder sauce or 10 for a stronger garlic flavour.
- Keep sugar optional: Taste the finished fresh tomato spaghetti sauce first. Add a little sugar only if the flavour is too sharp.
- Choose your texture: Leave the sauce rustic, mash it lightly or use an immersion blender for a smoother finish.
- Serving size: This recipe makes 8 portions of sauce. Nutrition excludes pasta, cheese and other toppings.