There’s nothing quite like the vibrant, sun-kissed flavor of a Fresh Tomato Sauce made from scratch. This recipe transforms ripe, juicy tomatoes into a velvety sauce bursting with natural sweetness and a hint of tang. In just 55 minutes, you’ll create a versatile base that’s perfect for pasta, pizza, or dipping crusty bread. The aroma of simmering garlic and herbs will fill your kitchen, promising a dish that’s as comforting as it is delicious.
Every spoonful offers a luscious texture, with chunks of tomato softened to perfection and a rich, glossy finish. The balance of fresh basil, garlic, and olive oil elevates the sauce, making it a standout addition to any meal. Whether you’re a seasoned cook or just starting out, this recipe is simple, rewarding, and sure to impress. Dive into a bowl of pure, homemade goodness that’s worth every minute of your time.
Fresh Tomato Sauce Ingredients
- 3 pounds medium on-the-vine tomatoes (ripe and firm for best flavor)
- 2 tablespoons extra-virgin olive oil (use high-quality for better taste)
- ⅓ cup finely minced shallot (or substitute with yellow onion)
- 2 large garlic cloves, finely minced
- ½ teaspoon sea salt (adjust to taste)
- Freshly ground black pepper (to taste)
- 1 tablespoon tomato paste (adds depth of flavor)
- 2 teaspoons balsamic vinegar (or substitute with red wine vinegar)
- ¼ teaspoon cane sugar (balances acidity; optional)
- ¼ teaspoon dried oregano (or substitute with fresh oregano)
- ¼ teaspoon red pepper flakes (adjust for spice preference)
- 1 sprig fresh basil (for aroma; substitute with dried basil if needed)
Step-by-Step Instructions
- Prepare the tomatoes: Slice the tomatoes in half and scoop out the seeds. Set a box grater over a large bowl and press the cut side of the tomato flesh against the large holes of the grater. Grate the tomato flesh into the bowl, leaving the skins behind.
- Sauté the aromatics: Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of pepper. Cook for 3 minutes, stirring often, until softened and fragrant.
- Combine and simmer: Add the grated tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes, and basil sprig. Stir well to combine. Cover and simmer over low heat for 30 minutes, stirring occasionally.
- Finish and season: Remove and discard the basil sprig. Taste the sauce and adjust seasoning with additional salt, pepper, or sugar if needed. Serve warm or store for later use.
Perfect Pairings: Serving Suggestions
This Fresh Tomato Sauce is incredibly versatile! Toss it with your favorite pasta for a classic dish, or use it as a base for homemade pizza. It also pairs beautifully with grilled chicken, roasted vegetables, or even as a dipping sauce for crusty bread. Pro tip: Sprinkle freshly grated Parmesan or a drizzle of olive oil on top for an extra flavor boost.
Storage Secrets: Keep It Fresh
Store your sauce in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in portion-sized containers for up to 3 months. Reheating tip: Warm it gently on the stovetop over low heat, stirring occasionally to maintain its smooth texture. Add a splash of water if needed to thin it out.
Quick Tweaks: Recipe Variations
Customize this sauce to suit your taste! Add a handful of chopped fresh herbs like parsley or thyme for extra freshness. For a richer flavor, stir in a splash of cream or a dollop of butter at the end. If you prefer a chunkier sauce, skip the grating step and dice the tomatoes instead. Experiment and make it your own!
Time-Saving Hacks: Prep Like a Pro
Save time by prepping your shallots and garlic in advance—store them in the fridge for up to 2 days. You can also use a food processor to mince them quickly. If you’re short on time, simmer the sauce for just 20 minutes instead of 30—it’ll still be delicious, though slightly less concentrated in flavor.
Fresh Tomato Sauce
Ingredients
- 3 pounds medium on-the-vine tomatoes
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely minced shallot
- 2 large garlic cloves, finely minced
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 sprig fresh basil
Instructions
- Slice the tomatoes in half and scoop out the seeds. Set a box grater over a large bowl and press the cut side of the tomato flesh against the large holes of the grater. Grate the tomato flesh into the bowl, leaving the skins behind.
- Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of pepper and cook for 3 minutes, stirring often.
- Add the tomatoes, tomato paste, balsamic vinegar, cane sugar, oregano, red pepper flakes, and basil sprig. Cover and simmer over low heat for 30 minutes, stirring occasionally. Remove and discard the basil sprig and season to taste.