Fresh Tomato Pasta Sauce Recipe: Easy Step-by-Step Guide (No Canned Tomatoes)

Make delicious homemade pasta sauce from fresh tomatoes with this simple recipe. No canned tomatoes needed—just ripe produce and a few key steps for a rich, flavorful sauce that beats store-bought every time.

Ingredients

• 2 lbs (900g) ripe Roma or San Marzano tomatoes
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp sugar (optional, for balancing acidity)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• 1 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (optional, for richness)

Step-by-Step Instructions

1. Prepare tomatoes: Score an 'X' on the bottom of each tomato. Boil water, submerge tomatoes for 30 seconds, then transfer to ice bath. Peel skins off, remove stems, and roughly chop.
2. Sauté aromatics: Heat olive oil in a large Dutch oven over medium heat. Add onion and cook until translucent (5 minutes). Add garlic and cook until fragrant (1 minute).
3. Cook tomatoes: Add chopped tomatoes, sugar (if using), oregano, basil, red pepper flakes, salt, and pepper. Stir well.
4. Simmer: Reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally, until thickened and flavors meld.
5. Finish: Remove from heat. For smooth sauce, blend with immersion blender. For chunky, leave as-is. Stir in butter for extra richness (optional).

Tomato Variety	Flavor Profile	Best For
Roma	Meaty, mild	Classic red sauces
San Marzano	Sweet, low acidity	Pizza & refined sauces
Beefsteak	Juicy, bold	Chunky ragùs
Cherry	Sweet, intense	Quick pan sauces

Spice Guide

Spice/Herb	Flavor Impact	Quantity Recommendation
Oregano	Earthy, aromatic	1 tsp dried
Basil	Sweet, floral	Add at the end
Red Pepper Flakes	Heat + smoky undertones	½ tsp (adjust to taste)
Thyme	Woody, savory	½ tsp dried
Fennel Seeds	Anise-like, subtle licorice	Toasted & crushed, ½ tsp

FAQs

How long does fresh tomato sauce last in the refrigerator?

Homemade tomato sauce stays fresh for 5-7 days when stored in an airtight container in the refrigerator. Cool completely before storing and use clean utensils to prevent contamination.

Can I freeze fresh tomato sauce for later use?

Yes! Freeze in portion-sized containers or freezer bags (remove air) for up to 6 months. Thaw overnight in the fridge before reheating gently on the stove.

My sauce is too watery—how can I thicken it quickly?

Simmer uncovered for 10-15 minutes to reduce liquid. For faster results, add 1-2 tbsp tomato paste and continue simmering. Avoid flour as it alters flavor.

How much fresh tomato equals one can of tomatoes?

Approximately 2 lbs (900g) of fresh tomatoes yield 1 standard 28-ounce can of crushed tomatoes. Fresh tomatoes have more water, so expect longer simmering time.

Essential Tools

• Large Dutch Oven: Heavy-bottomed pot for even heat distribution while simmering.
• Immersion Blender: Blend sauce directly in the pot for smooth texture without transferring hot liquid.
• Mesh Skimmer: Easily remove tomato skins after blanching.