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I like to keep things simple in the kitchen — Fabi says sometimes I take “simple” to the next level. Tomato sauce is something I like to always have ready. With good ripe tomatoes, a little onion and garlic, and fresh basil, you can make a sauce that tastes like it took hours — but really, it’s quite easy. That’s the beauty of a homemade tomato sauce with fresh tomatoes: it doesn’t need much to be delicious.
I usually roast the tomatoes first (Fabi’s recipe is a bit different). For me, it makes them sweeter and gives the sauce a deeper flavor. Once it’s cooked, I portion it into small containers and freeze them. That way, whenever we want pasta, meatballs, pizza, or even just a spoonful of sauce to brighten up another dish, I know it’s already waiting. To be honest, I usually double the recipe. And if you notice in the photos only nine tomatoes instead of ten… well, that’s because one ended up in yesterday’s salad. LOL.
Recipe at a Glance
- Main star: Fresh ripe tomatoes
- Flavor profile: Bright, herby, with a touch of spice
- Prep + Cook Time: About 40 minutes
- Why it works: Roasting the tomatoes first gives them a natural sweetness and depth that jarred sauces just can’t match.
What You’ll Need for Homemade Tomato Sauce With Fresh Tomatoes
- 10 very ripe tomatoes – the riper, the better
- 1 tablespoon oil – olive oil is my choice
- 1 cup finely chopped onions – sweet onions add a gentle flavor
- 2 garlic cloves, minced – never skip garlic!
- Salt and pepper to taste
- 1 cup water – more if you prefer a thinner sauce
- 1 tablespoon spice blend – I like dried chimichurri and Syrian pepper, but use your favorite
- ½ cup fresh basil leaves – nothing beats the aroma of fresh basil
👉 A good immersion blender makes life easier when preparing sauces like this. If you don’t already have one, I recommend this sturdy hand blender on Amazon — it’s a little helper you’ll use again and again.
Prep & Cook
- Wash the tomatoes and dry them.
- Score an X at the bottom of each tomato with a sharp knife.
- Place them in the oven for about 20 minutes, until the skins begin to blister.
- Remove, let them cool a bit, then peel.
- In a large pot, heat the oil and sauté the onions until soft and golden.
- Add the garlic, tomatoes, spices, salt, pepper, and basil. Stir gently.
- Cook for about 6–10 minutes, stirring so it doesn’t stick. It depends a bit on your stove and how ripe the tomatoes are, so use medium heat. If you see it starting to stick or get a bit burned, that’s your cue to take it off the stove.
- Remove half of the mixture, blend until smooth, then return it to the pot.
- Add the water, stir, and let it simmer for 5 more minutes. Done!
Secrets from Our Kitchen to Yours
- Roasting the tomatoes brings out their sweetness — don’t skip this step! I even add the bit of tomato juice that collects on the sheet pan after roasting.
- If you prefer a chunkier sauce, skip the blending and just mash the tomatoes with a fork or potato masher.
- Make it your own: add a pinch of sugar if your tomatoes are too acidic, or toss in oregano for an Italian-style flavor.
- I freeze the sauce in small glass jars or small glass containers — that way, it’s ready in perfect portions.
Serving Suggestions
- Toss this homemade tomato sauce with fresh tomatoes with fresh spaghetti or tagliatelle for a classic pasta dinner.
- Use it as a base for homemade pizza.
- Spoon over grilled chicken or baked fish.
- Pair it with these recipes from our kitchen:
Put Your Spin on It
- Make this homemade tomato sauce with fresh tomatoes spicy: add red pepper flakes or a fresh chili while cooking.
- Go Mediterranean: stir in olives and capers before serving.
- Add richness: blend in a spoonful of butter or cream at the end for a silky finish.
- Try different herbs: thyme, oregano, or rosemary change the whole flavor profile.
Tasty Thoughts
For me, this homemade tomato sauce with fresh tomatoes sauce is about more than just flavor — it’s about having something homemade, wholesome, and ready to go whenever I need it. It’s the kind of recipe that saves you on busy nights, when cooking from scratch feels impossible but you still want something that tastes real.
Every family has its “always in the kitchen” staples, and this one is mine. With just a few tomatoes and some time, you end up with a sauce that feels like comfort in a jar. I hope you’ll give it a try, maybe even double the batch like I do, and keep a little bit of homemade goodness ready in your freezer too.
Common Questions
Can I use canned tomatoes for this homemade tomato sauce with fresh tomatoes instead of fresh?
Yes, but the flavor will be different. Fresh tomatoes give this sauce a brighter, sweeter taste.
How long does this sauce last in the fridge?
About 4–5 days. For longer storage, freeze it in small portions.
Can I make this sauce without blending?
Of course. It will be chunkier, but just as delicious. Some recipes even call for a chunkier sauce.
Do I have to roast the tomatoes?
It’s not required, but roasting gives a much richer flavor.
Nutrition Notes
Curious about calories or carbs for this homemade tomato sauce with fresh tomatoes? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.
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Best Homemade Tomato Sauce With Fresh Tomatoes – Quick & Freezer-Friendly
- Total Time: 40 minutes
- Yield: 6 servings
Description
A simple and flavorful homemade tomato sauce with fresh tomatoes, onions, garlic, and basil. Roast, simmer, and blend — perfect for pasta, pizza, or freezing in batches.
Ingredients
- 10 very ripe tomatoes
- 1 tablespoon oil (olive oil recommended)
- 1 cup finely chopped onions
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1 cup water (more if you prefer a thinner sauce)
- 1 tablespoon spice blend (chimichurri, Syrian pepper, or your favorite)
- 1/2 cup fresh basil leaves
Instructions
- Wash and dry the tomatoes, then score an X on the bottom of each.
- Roast in the oven for 20 minutes until skins blister.
- Let cool slightly, then peel.
- Heat oil in a large pot and sauté onions until golden.
- Add garlic, tomatoes, spices, salt, pepper, and basil. Stir well.
- Cook for 6–10 minutes on medium heat, stirring to prevent sticking.
- Remove half, blend until smooth, then return to pot.
- Add water, stir, and simmer for 5 more minutes. Done.
Notes
Roasting the tomatoes brings out their sweetness — don’t skip this step! I even add the bit of tomato juice that collects on the sheet pan after roasting.
If you prefer a chunkier sauce, skip the blending and just mash the tomatoes with a fork or potato masher.
Make it your own: add a pinch of sugar if your tomatoes are too acidic, or toss in oregano for an Italian-style flavor.
I freeze the sauce in small glass jars or small glass containers — that way, it’s ready in perfect portions.
Nutrition Notes: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauces, Butters & Flavors
- Method: Stovetop and Oven
- Cuisine: Worldwide
Nutrition
- Serving Size: 1 cup
- Calories: 82
- Sugar: 8 g
- Sodium: 190 mg
- Fat: 3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 14 gr
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0
Keep Cooking with Us
If you enjoyed this homemade tomato sauce with fresh tomatoes, here are a few more from our kitchen you’ll love:
Happy Cooking!
🧡 Mary and Fabi
