I realize I’m “supposed” to be posting apple and pumpkin recipes since it’s “September” and I’m a “food blogger” but alas, the weather and my garden disagrees. It’s 90 degrees and wicked humid and I have a huge pile of ripe tomatoes beckoning to fulfill their delicious destiny. So here’s one more summer recipe to close out the season! I’ve been on the search for a great from-scratch tomato sauce for pasta made with fresh tomatoes. Regular tomatoes – heirloom, slicing, etc. – not specifically San Marzano. This fresh tomato sauce is a wonderful solution for using any medium to large tomato. In fact, I think it’s better than Rao’s gasp! and my husband wholeheartedly agreed. I know you’ll love it, too! You’ll need to do a bit of prep work for this. First, you’ll scoop as many seeds as possible out (which can add a bitter taste to the sauce). Then, you’ll grate the inside of the tomatoes to crush them into a pulp and separate them from the skin. Once you’ve done that, this sauce comes together in mere minutes!
What kind of tomatoes can I use?
You can use any kind of medium – large tomato for this recipe. I used what I had from my garden – a combination of brandywine heirloom tomatoes and celebrity slicing tomatoes. San Marzano (aka Roma or Plum tomatoes) are usually used for from-scratch tomato sauce recipes. They aren’t necessary here (though you can use them if you want!). They’re prized for not having a lot of seeds and for being particularly “meaty” – perfect for sauce. But for this recipe, you can stick with whatever tomatoes you have. The only ones that won’t work are small tomatoes, such as cherry or grape tomatoes. It would be too difficult to remove their skins and seeds.
Ingredients for Fresh Tomato Sauce
Fresh Tomatoes – any kind of medium to large fresh tomato (cherry or grape tomatoes won’t work). Olive oil Garlic cloves Tomato Paste Fresh Basil Salt Butter – optional, but HIGHLY RECOMMENDED! Crushed red pepper – again, optional, but adds a subtle kick that is oh-so-delicious and not overwhelming! You can also use Aleppo pepper or Calabrian chili paste or other spicy addition of choice.
How to make tomato sauce from scratch using fresh tomatoes
First, you’ll need to prep the tomatoes. Cut them in half lengthwise, squeeze the seeds out using a spoon to help you remove them, and grate with a box grater. You’ll be left with a tomato pulp, and you can discard the seeds and skins. Don’t worry if there are a few seeds left! Then, place the pulp in a mesh sieve placed over a bowl to catch the liquid. You want the liquid to drain away from the pulp as much as possible, otherwise the sauce will take longer to cook and reduce. And while we prep the tomatoes, we’re going to let a couple of smashed garlic cloves and a little red pepper (if you want it to have a little kick) cook over low heat in olive oil, infusing the oil with the perfect amount of subtle garlic flavor that will reach every part of the sauce. After about 3-5 minutes, remove the garlic cloves to a cutting board, allow them to cool, and chop them up finely. Add some tomato paste to the garlicky oil and heat for at least two minutes, stirring it around to break it up and incorporating it into the oil. Stir in the tomato pulp to the skillet. To avoid splattering, I like to add one ladle full of the pulp, stir it, then add the rest, as well as the chopped garlic from before. Simmer that for at least 5-10 minutes, but preferably longer to develop flavor and allow the sauce to reduce and thicken. Finally, once the sauce has reduced and thickened to a desirable consistency, turn off the heat. Then, stir in the fresh basil leaves and some butter until the leaves wilt and the butter melts. Serve, or store for later!
How to store homemade tomato sauce
You can store homemade fresh tomato sauce in an airtight container in the refrigerator for about a week, or in the freezer for about six months for best results.
Can I use canned tomatoes?
This sauce recipe calls for fresh tomatoes, but here’s my favorite marinara sauce made with canned crushed tomatoes! It’s a bit easier, if you want something with less prep.
Recipes in which to use fresh tomato sauce
Here are some recipes that call for jarred marinara sauce, but this homemade tomato sauce can just as readily be used!
Baked Gnocchi Easy Eggplant Parmesan One-Pot Spaghetti with Meat Sauce Chicken Parmesan Sliders As a dip for Toasted Ravioli
Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
