Homemade Fresh Tomato Spaghetti Sauce
This Fresh Tomato Spaghetti Sauce is made with ripe mixed tomatoes, garlic, onion, shallot, basil and Italian herbs. Slowly simmered until rich and flavourful, this easy homemade tomato pasta sauce is perfect for spaghetti, meatballs, lasagna and more—and it tastes even better the next day.
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
- 4 pounds ripe mixed fresh tomatoes such as Roma, beefsteak, vine or garden tomatoes
- 1/3 cup olive oil extra virgin
- 1 medium yellow onion finely chopped
- 1 large shallot finely chopped
- 8-10 garlic cloves finely minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried basil
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup basil leaves packed cup, fresh and finely chopped
- ¼-½ teaspoon crushed red pepper flakes optional but recommended
- 1-2 teaspoons granulated sugar only if needed
- Additional salt and pepper to taste
Instructions
Prepare the tomatoes.
- Bring a large pot of water to a boil. Remove the cores from the tomatoes and cut a shallow X into the bottom of each tomato.
Blanch the tomatoes.
- Working in batches, lower the tomatoes into the boiling water for about 30–60 seconds, just until the skins begin to loosen.
Cool immediately.
- Transfer the tomatoes to a bowl of cold or ice water. Once cool enough to handle, peel away and discard the skins.
Chop the tomatoes.
- Cut the peeled tomatoes into large chunks. Keep all of the tomato juices—you want those in the sauce.
Start the flavour base.
- Heat the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat. Add the chopped onion, shallot, garlic, oregano, rosemary and dried basil.
Cook the aromatics.
- Sauté for about 5–7 minutes, stirring frequently, until the onion is softened and fragrant. Don't rush this part; it gives the fresh tomato sauce much more flavour.
Add the tomatoes.
- Stir in all of the chopped tomatoes and their juices. Add the salt, black pepper and crushed red pepper flakes, if using.
Simmer the spaghetti sauce.
- Bring to a gentle simmer, then reduce the heat to low. Partially cover and cook for about 45–60 minutes, stirring occasionally.
Add the fresh basil.
- Stir in the chopped fresh basil during the final 10–15 minutes of cooking.
Adjust the texture.
- Leave the sauce chunky for a rustic spaghetti sauce, mash some of the tomatoes with a wooden spoon, or briefly use an immersion blender if you prefer a smoother sauce.
Taste before adding sugar.
- Fresh tomatoes can occasionally be quite acidic or slightly bitter. Don't automatically add sugar. Taste the finished sauce first. If it needs balancing, stir in 1 teaspoon sugar, taste again, and add a little more only if necessary.
Let the sauce rest.
- Serve immediately or cool and refrigerate. This is one of those sauces that is noticeably better the next day, once the garlic, basil and herbs have had time to develop.
Notes
- Use ripe mixed tomatoes for the best fresh tomato spaghetti sauce. A combination of tomato varieties gives the sauce more flavour and a naturally rich texture.
- Blanch and peel the tomatoes first. It takes a few extra minutes, but it gives the finished homemade tomato sauce a much smoother texture.
- Keep all the tomato juices when chopping. They add plenty of fresh tomato flavour to the sauce.
- Simmer gently. Fresh tomatoes can be quite watery, so let the sauce cook until it reaches the thickness you like.
- Taste before adding sugar. If the tomatoes are a little acidic or bitter, add sugar gradually until the flavour is balanced.
- Add a little heat. Crushed red pepper flakes are optional, but I think they make this homemade spaghetti sauce even better.
- Add fresh basil near the end so the basil flavour stays brighter and fresher.
- Make it ahead. This fresh tomato pasta sauce tastes even better the next day once the flavours have had time to develop.
- Double the recipe if you can. I would next time. This sauce freezes well and is handy to have ready for another pasta dinner.
Nutrition
Serving: 1servingCalories: 136kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 304mgPotassium: 592mgFiber: 3gSugar: 7gVitamin A: 2049IUVitamin C: 34mgCalcium: 41mgIron: 1mg
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