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
I’m planning (and very excited!!) to make this recipe today but I can’t see the original comment about adding brown sugar. From what I’ve gathered, it appears that adding 2T brown sugar at the end is a recommendation? Thanks.
I think the addition of the brown sugar was a suggestion from a reader (Michael.)
Batch #2 Brilliant again, since my post on 14 Jan! Again the two Tbsp of brown sugar at the end just adds further depth to the flavours of the recipe! So today 16x tomatoes delivered about 3lt of sauce! Most to be used as the base (but not basic) sauce in other dishes! p.s. This recipe worked out wonderfully as the ‘body’ of the ‘Gnocchi with Pomodoro Sauce’ dish mentioned previously!
I’m craving fresh tomato sauce this month!
Yaay a Simple & Tasty = Brilliant recipe. I made a batch of this recipe following all the steps & suggestions including brown sugar etc. Two original recipe batches consumed this week and just loving the flavours. Plus two other batches were modified to include two tablespoons of (1) Oyster Sauce (Ayam brand) and (2) Balsamic Vinegar, both in separate one litre containers. These additional flavours complimented the ‘original’ tomato sauce beautifully with my favourite being the Oyster sauce addition as it added greater depth to the flavour of the tomato sauce. Tonight I’m making ‘Gnocchi with Pomodoro Sauce’ so rather than the usual can of diced tomatoes, I’ll use one of the ‘original recipe’ batches, cannot wait! p.s. These batches have been frozen now for two weeks, with no detriment to the taste that I can notice.
I think I’ll just drink mine right from the cup, if you don’t mind! It looks amazing!
I used this recipe in a food roundup on my blog, DashandaPinch! Thanks so much for letting me link to your blog.
This looks wonderful. I always prefer a quick sauce over a simmer all day one. Although, I make both kinds; this one is my favorite when tomatoes are ripe!
you bet i have 15 minutes- i would give all day if it means having this sauce at dinner time! Love it
That looks just perfect! I love your photos…I always say that…but I do! I am making this with my tomatoes from the farmers market and I just purchased ravioli from Stew Leonard’s last night, but no sauce….so in 15 minutes…I’ll have the perfect sauce for my ravioli!
Really Sue, is there anything better?? This looks wonderful. I saw a recipe for fresh tomato soup recently and think I better try it. Especially after seeing this!
Nothing beats fresh tomato sauce in the summer! So delicious and brightly flavored!