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This Fresh Tomato Sauce is simple, fresh, and deeply flavorful—and once you make it, you’ll never go back to store-bought. If you have ripe, juicy summer tomatoes like I do, this is the best way to use them. Whether you’re canning a batch or just using up what’s on your counter, this is the sauce you’ll want on repeat all summer long.
This sauce is naturally gluten-free, dairy-free, Whole30-friendly, and freezes beautifully.
Why You’ll Love This Fresh Tomato Sauce Recipe
- It’s peak-summer perfect: Made with just a few ingredients, this sauce celebrates ripe, in-season tomatoes.
- Big flavor, minimal effort: No complicated techniques here—just a little time and a lot of tomato goodness.
- Freezer-friendly: Make a big batch now, and stash it away for cozy pastas, pizza nights, and soups all year long.
- Customizable: Keep it classic or add aromatics such as fresh herbs, garlic, or onion to make it your own.
What Tomatoes Are Best for Sauce?
When it comes to fresh homemade tomato sauce, the variety matters less than the ripeness. You want tomatoes that are:
- Ripe and in-season — This is key for that rich, sweet tomato flavor.
- Paste tomatoes, like Roma or San Marzano, are traditional choices since they have fewer seeds and less water, making them ideal for a thicker sauce.
- But honestly? Use what you’ve got. Any ripe tomatoes (even cherry tomatoes!) will work—just know juicier varieties may take a bit longer to cook down.
Tools You’ll Need
You don’t need fancy equipment, but a few tools make things easier:
- Mason jars or containers for storing/freezing
- A large pot
- A slotted spoon
- A food mill or fine mesh strainer (optional, for removing skins/seeds)
- Blender or immersion blender (optional, for a smoother sauce)
How to Make Fresh Tomato Sauce
This method keeps it simple and lets the tomatoes shine. Here’s what to do:
1: Blanch and Peel the Tomatoes
- Bring a large pot of water to a boil.
- Score the bottom of each tomato with a small “X” using a knife.
- Drop tomatoes into the boiling water for 30-60 seconds, just until the skins start to peel back.
- Immediately transfer to a bowl of ice water.
- Once cooled, slip the skins off.
Time-Saving Tip: You can skip peeling if you’re blending the sauce smooth later, but removing the skins gives the sauce a silkier texture.
2: Remove the Cores and Seeds
- Cut the tomatoes in half and gently squeeze out the seeds (this doesn’t have to be perfect).
- Chop the tomatoes roughly.
3: Cook the Sauce
- Heat a bit of olive oil in a large pot.
- Add tomatoes, a big pinch of salt, and any extras like garlic, basil, or onion if using.
- Simmer over medium heat, stir occasionally, until thickened—usually 45 minutes to 1 hour.
Want a Smooth Sauce? Use an immersion blender right in the pot, or transfer in batches to a regular blender. A food mill will also give you a smooth texture while removing any lingering skins or seeds.
Optional Flavor Additions
Customize your sauce with any of the following:
- Garlic cloves – mince and then sautée in the olive oil before adding tomatoes
- Chopped onion – a favorite aromatic to add
- Fresh basil or oregano – fresh hersb are a great addition when stireed into the sauce
- Dried basil and dried oregano will also work
- Crushed red pepper flakes for a kick
- A drizzle of balsamic vinegar for added depth
How to Store Fresh Tomato Sauce
This sauce is super versatile and stores well:
- Canning: If you’re experienced with safe canning practices, this sauce is a great one to preserve!
- In the fridge: Let cool, then store in a sealed container for up to 5 days.
- In the freezer: Portion into mason jars, silicone trays, or freezer-safe bags. Leave some room at the top for expansion. Freeze for up to 6 months.
FAQ’s
Yes! Especially if you’re blending the sauce smooth, it’s totally fine to leave the skins on. The texture just won’t be quite as silky.
No problem. You can blend the sauce smooth with a regular or immersion blender—or just leave it chunky and rustic!
If your tomatoes are super sweet and in-season, you probably don’t need it. But taste as you go—sometimes just a pinch balances the flavor beautifully.
Yep. If you froze whole summer tomatoes, you can thaw them and use them here. The skins will slip right off after defrosting.
Butter is best used with the noodles!
Fresh tomatoes work best with this recipe!
The Bottom Line
There’s nothing quite like a sauce made from peak-season tomatoes. It’s fresh, flavorful, and makes the most of summer’s best produce. Whether you keep it simple or spice it up, this fresh tomato sauce is one you’ll want to make again and again. And it’ll have you feeling like you’re in the heart of Italy!
Other Tomato-Based Recipes:
- Tomato Garlic Confit Caprese Pasta Salad
- Italian Chicken in Tomato Sauce
- 20-Minute Fresh Tomato Pasta
- Tomato Cucumber Salad with Crispy Chickpeas
- Tomato, Eggplant, and Chickpea Stew
- Chimichurri Steak & Roasted Corn Pasta Salad
Watch The Video Here:
How To Make Fresh Tomato Sauce (with Summer Tomatoes!)
Ingredients
- 10-11 pounds fresh heirloom tomatoes or any tomatoes of choice
- 1 tablespoon extra-virgin olive oil
- 1 onion diced
- 2 garlic cloves minced
- 2 teaspoons sea salt more to taste
- 2 teaspoons black pepper more to taste
- 1 teaspoon dried basil more to taste
- 1 teaspoon dried oregano more to taste
- Optional: 1 4.5-ounce can tomato paste
- Optional: 1 tablespoon lemon juice 1/4 cup lemon juice if canning!
Instructions
- Fill a large pot with water and bring to a boil over high heat. Working in batches, drop the tomatoes in the water for 1 minute. Carefully take tomatoes out and place in a large bowl. Let tomatoes cool. Once cool, carefully peel off skins.
- Core the tomatoes and place in a food processor or blender. Puree until smooth, or pulse until desired consistency is reached if you want a chunkier sauce. Set aside.
- In a large pot, heat extra-virgin olive oil over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
- Add in dried basil, dried oregano, salt, and pepper. Stir for 30 seconds, just until fragrant. Pour in tomato puree and stir well.
- Bring the mixture to a simmer and let cook for 2 hours, or until thickened and reduced. Add lemon juice if using. Taste and adjust seasoning as desired.
- Take sauce off heat and cool down to room temperature. Pour into freezer friendly plastic containers and freezer!
Notes
- 10-11 pounds tomato, skinned and pureed
- 2 teaspoons sea salt, more to taste
- 2 teaspoons black pepper, more to taste
- 1 teaspoon dried basil, more to taste
- 1 teaspoon dried oregano, more to taste
- 1/4 cup lemon juice
How much does this yield? 5 what?
I made it but I was using a bushel of tomatoes and this was the biggest recipe I could find. It was a guide to16 quarts of sauce. Thank you so much. Yummy.
This is the best freezer friendly marinara recipe! I made it in the summer of 2020 and it was fabulous to defrost and eat our garden tomatoes in January and February of 2021. This summer I have made the recipe 4 times (doubling it and quadrupling it) for a total of 100 pounds of processed tomatoes. The best way I have found to peel tomatoes without any special equipment is to core them, cut in half, and lay cut side down on a sheet pan. Place directly under the broiler for about 5 minutes until the skin puckers. Wait a few minutes for them to cool and the skin slides right off.
Hello! Is it possible that the recipe calling for 2 tsp of pepper is a mistake.? I made your sauce but WOW is it hot. Let me know. Thank you.
Sooo good! I got a CSA this week with a peck of tomatoes and I didn’t know what to do with them so I found this recipe and gave it a whirl! Easy to follow, comes together quick and tastes great.
I just love your recipes, but had to laugh watching the par boil process. Years ago after only a year of living the farm life I was doing this exact thing where my then 70ish year old neighbors stopped over laughed at me and said I was doing it the old fashioned way. They left and came back with a victorio strainer and my box full of tomatoes where done and ready for sauce making in 15 minutes