FRESH TOMATO SAUCE RECIPE :
Homemade Italian Sauce from Garden Tomatoes
This Fresh Tomato Sauce Recipe is a simple way to turn ripe, seasonal tomatoes into a homemade sauce you can enjoy long after tomato season is over. We make ours with tomatoes picked straight from our garden, gently cooked with onion, extra virgin olive oil and fresh basil. There are no complicated ingredients or unnecessary additions, just the natural flavor of good tomatoes.
What makes this homemade tomato sauce especially practical is what happens after cooking. We let the sauce cool, divide it into convenient portions and freeze it, so we always have a homemade tomato sauce ready when we need it.
Key steps of the recipe are supported by short videos showing textures and techniques, while the complete recipe video is available just below.
VIDEO RECIPE FRESH TOMATO SAUCE
RECIPE SCORECARD
Healthy:
Delicious:
Speed:
Ease:
* Based on our internal rating system
⭐⭐⭐⭐⭐
⭐⭐⭐⭐⭐
⭐⭐⭐⭐ ☆
⭐⭐⭐⭐⭐
9.5
NUTRITIONAL VALUES
* Calculated per portion using standard ingredient databases
118 kcal
11 g
2 g
6 g
Calories:
Carbs:
Protein:
Fats:
Cuisine:
Special Diets:
Meal Type:
25 minutes
30 minutes
55 minutes
8
Prep Time:
Cook Time:
Total Time:
Servings:
RECIPE PROFILE
INGREDIENTS TOMATO SAUCE
“We grow three main types of tomatoes in our garden, and we use each one differently. We have grape tomatoes, San Marzano tomatoes and red beefsteak tomatoes. For this sauce, our favorite is the beefsteak tomato because it has plenty of juicy flesh and gives us a naturally rich, thick sauce as it cooks. We usually save the San Marzano tomatoes for making polpa di pomodoro, while the smaller grape tomatoes are perfect for salads or roasting with meat and fish. We love growing different tomatoes because each one has its own place in our kitchen.”
✓ 4.4 lb ripe tomatoes (2 kg)
✓ 2 tbsp extra virgin olive oil (40 ml)
✓ 1 onion, finely chopped (about 50 g)
✓ A few fresh basil leaves (about 5–10 leaves)
✓ ½ tsp salt (about 3 g), or to taste
✓ A pinch of sugar (optional, only if the tomatoes are very acidic)
How it Comes Together
"A visual walkthrough of the key moments that turn simple ingredients into Tomato Sauce."
+ HOW TO MAKE IT STEP BY STEP
1. Prepare the tomatoes
✓ Wash the tomatoes and make a small cross-shaped cut on the bottom of each one
✓ Bring a large pot of water to a boil and add the tomatoes for about 1 minute
✓ Transfer them immediately to cold water
✓ Peel the tomatoes and, if you prefer a smoother sauce, remove some of the seeds
2. Start the sauce
✓ Roughly chop the tomatoes
✓ Heat the extra virgin olive oil in a large pot over medium-low heat
✓ Add the finely chopped onion and cook for 2–3 minutes, until softened but not browned
✓ Add the chopped tomatoes and a pinch of salt
✓ Stir gently to combine
3. Cook until rich and thick
✓ Cook the sauce over medium-low heat for 30–45 minutes, stirring occasionally
✓ Let the tomatoes slowly break down and the excess water evaporate
✓ The sauce is ready when it has reduced and become thick, rich and spoonable
✓ Taste and, only if the tomatoes are particularly acidic, add a small pinch of sugar
✓ Pass it through a food mill/blend it for a smoother texture
Do you want to print or save the recipe?
01 - The tomatoes
+ RECIPE MOMENTS
4. Finish, portion and freeze
✓ Add a few fresh basil leaves and let the sauce rest for 5 minutes
✓ Use immediately, or let the sauce cool completely
✓ Divide into individual portions and freeze in suitable containers
✓ When needed, thaw a portion and gently reheat it before using
02 - Start the sauce
03 - Cook the sauce
04 - Finish & freeze
Never miss a new recipe
For the best tomato sauce, start with tomatoes that are fully ripe and flavorful. We prefer red beefsteak tomatoes because they have plenty of flesh and give the sauce a naturally rich texture. Don't rush the cooking: keeping the sauce over medium-low heat allows the tomatoes to slowly break down and the excess water to evaporate, concentrating their flavor.
Taste before adding sugar, as ripe tomatoes often have enough natural sweetness on their own. For a smoother sauce, pass it through a food mill or blend it; for a more rustic sauce, simply leave the tomatoes as they are. A final drizzle of extra virgin olive oil and a few fresh basil leaves after cooking make the flavor even better.
Instead of freezing the sauce, you can also preserve it in clean, sealable glass jars using the traditional water-bath method. Fill the jars with the hot tomato sauce, leaving the appropriate headspace, close them securely and process them in boiling water to create a vacuum seal. We like adding fresh basil leaves to the sauce when using this method. Once properly sealed and processed, the jars can be stored at room temperature for extended periods, giving you homemade tomato sauce ready to use whenever you need it.
TIPS FOR PERFECT RESULTS
RECIPE VARIATIONS
+ FAQs ABOUT TOMATO SAUCE
Can I freeze homemade tomato sauce?
Yes. Let the sauce cool completely, then divide it into individual portions and freeze in suitable airtight containers. Freezing the sauce in portions makes it easy to take out only what you need for a quick meal. Thaw in the refrigerator or gently reheat from frozen, and use within a reasonable time after thawing.
Which tomatoes are best for homemade tomato sauce?
We prefer ripe beefsteak tomatoes because they have plenty of fleshy pulp and produce a naturally rich, thick sauce as they cook. San Marzano tomatoes are another excellent choice, and we usually use ours to make polpa di pomodoro. We prefer grape tomatoes for salads and for roasting with meat or fish.
How can I make tomato sauce smoother?
For a rustic sauce, simply leave the cooked tomatoes as they are. If you prefer a smoother texture, pass the sauce through a food mill or blend it after cooking. A food mill is particularly useful if you want to remove remaining tomato seeds and skins while keeping the sauce smooth and naturally thick.
Contact
info@healthyandelicious.com
© 2026. All rights reserved.
Complete video library