It takes just 15 minutes to make a vibrant, healthy, fresh tomato sauce — make this simple tomato sauce once and you’ll never go back to cans or jars again!
A dirty little secret that all those Italian grandmothers don’t want you to know.
You can make fresh tomato sauce that’s really really incredible in just a few minutes. But you need to make it in the summer, with good ripe tomatoes. It’s super easy and super good. If anyone tries to tell you you must peel the tomatoes, or take the seeds out, or simmer it all day, tell them, nicely, to mind their own beeswax.
This is an easy no-recipe recipe
Use as many or as few tomatoes as you want. I used 4 tomatoes and got about 2 cups of sauce. Use any variety, although for a classic red sauce I went with red tomatoes. This couldn’t be simpler. Just rough chop the tomatoes and throw them into a pan with a couple of tablespoons of olive oil, a clove or two of chopped garlic, and some salt, pepper, and a pinch of red pepper flakes if you like. (I like.)
This sauce is barely cooked to maintain that fresh flavor
Let them cook down for about 15 minutes, and then puree them, either with an immersion blender, a regular blender, or food processor. If you want a thicker sauce, cook it longer, but I like the fresh taste of the thinner, quick cooked version. Store your sauce in the fridge until you’re ready to use it.
How to season fresh tomato sauce
Season it any way you like. I’m going to add fresh basil, but just before I serve the sauce. You can use other fresh herbs like thyme, oregano, or parsley. This sauce will be lighter in every way than traditional tomato sauce, so I think fresh herbs are best.
I’m going to use mine for tomorrow’s dinner, but I’m still not sure exactly what I’m going to make. You could use this as a base for a fresh summer vegetable soup, for pasta primavera, or pizza. What will you use yours for?
Looking for ways to use your easy homemade tomato sauce?
- How about my Sole in Fresh Tomato Sauce?
- Or in Ottolenghi’s Cod Cakes in Tomato Sauce.
Fresh Tomato Sauce
- 4 medium-large ripe tomatoes, rough chopped (do not peel)
- 2 Tbsp olive oil
- 2 cloves minced garlic
- 1 pinch red pepper flakes
- salt and black pepper, to taste
- Put everything into a saucepan and cook for 15 minutes. Puree with an immersion blender. If you want a thicker sauce, cook it a little longer.
- Refrigerate the sauce until ready to use, and use within a week.
- If you like you can strain the sauce to remove the seeds.
- Add a touch of sugar if desired.
Questions and Reviews
A few years ago a pal told me she never peeled her tomatoes before she froze them… just pureed and put in bags….I tried and it took hours off the process. Wish my tomatoes were ripe….my basil is ready!
I love homemade tomato sauce and can’t wait to start making our annual batch in September. This looks really good!
How do you preserve it, Ellen? Do you can it, freeze it?
Simple sauces like this are a total lifesaver in the hot hot heat of summer. 🙂 Love it!
I think I could eat it just as is, with some bread for dunking.
This has been a standard in my home for many years. I freeze this for a nice summer taste in December.
I would love to freeze a few batches of this sauce for next winter!
Your photos alone are delicious and this sauce sounds like summer in a bowl!
Wow, it doesn’t get any easier that this! I’ve never made sauce this way but can imagine how the wonderful flavor of the fresh tomatoes comes through. I like the idea of dunking slices of toasty garlic bread into a bowl of sauce…slurp!
I love a good sauce and this looks simple and brilliant and you are so right… with the best new summer toms you CANNOT go wrong!
It’s use ’em or lose ’em time!
I love a fresh sauce and make something very similar to this all summer long. You can’t beat the taste of fresh tomatoes.
Love fresh tomato sauce! I especially like using yellow or orange or pink tomatoes, which are supposed to be less acidic.
I’m already planning a yellow sauce, how gorgeous would that be! But I don’t mind the acidity in tomatoes, which must be why I like the old varieties over the newer super sweet ones.
If I could manage to get it away from my husband, I would use it in a hearty vegetable beef soup! Gotta love tomatoes 🙂
That sounds so good—I love the idea of using a really fresh base for a hearty beef soup.