Learn How To Make Tomato Sauce from scratch using only the freshest ingredients—it’s easier than you think!
I live in Wisconsin. It’s a great place filled with forests, lakes, glacier trails, and charming little towns that make you feel like you’re road-tripping through Europe. I love that we experience all four seasons—fall being my favorite—but our weather sometimes feels like Mother Nature has some serious mood swings. I’m talking harsh subzero winters and summer heat waves that make you feel like a Texan (thanks, climate change).
That sometimes makes gardening a toss-up, depending on what I’m planting. However, I still harvest a decent veggie haul in early to late summer. One thing I haven’t quite mastered, though, is tomatoes. While you can grow them in Wisconsin, you have to pick the right variety, and even then, it’s a bit of a fight. That’s okay. My co-op always carries perfectly ripe tomatoes that make the best homemade sauce—shout out to Outpost in Wauwatosa!
Luckily, basil practically grows all over my garden like weeds. By midsummer, I’m throwing it into everything—pesto, soups, basil mayo, and infused olive oil. So naturally, it ends up in this tomato sauce, too. I’m not anti-canned tomatoes (I’ve got plenty of San Marzanos stashed in the basement), but when tomatoes are in season, fresh beats canned any day. Vine-ripened tomatoes are the best way to make your own sauce from scratch!
This sauce tastes like summer in a jar—bright, slightly sweet, and herbaceous. The fresh tomatoes give it a clean flavor you simply don’t taste in canned. And while garlic powder and dried basil work, trust me when I say fresh garlic and basil bring it all home. Like most things in life, it’s the little things, like in-season ingredients, that make the biggest difference.
I use this sauce for spaghetti, lasagna, meatball sandwiches, or even in my homemade pizzas—just add a tablespoon of tomato paste and a teaspoon of sugar. It’s a versatile recipe that freezes well, so you can enjoy summer all year long!
Canned vs. fresh
Like I said, there’s certainly nothing wrong with canned tomatoes. I use them all the time. Still, it’s worth knowing the difference between the two. Because if you’ve only made sauce using canned tomatoes, you’re in for a surprise.
First off, fresh tomatoes have a sweeter taste. Ever wonder why a lot of canned tomato recipes suggest adding a little sugar? Well, now you know. Fresh tomatoes only have a hint of sweetness, but it also translates to a lighter, silkier sauce.
Canned tomatoes, on the other hand, are much thicker and more acidic. That’s why they’re great for pizza sauces and heavier meat sauces. In fact, I’ll usually add a little water or broth to thin it out. So, if you want a more mellow, farm-to-table taste, go with fresh tomatoes. But honestly, both are a win! It really depends on what flavors you want.
How do I store leftovers?
Your sauce should stay fresh in the fridge for up to 5 days. However, let the sauce cool first before you transfer it to an airtight jar or container. You can also freeze the sauce for up to 3 months—make sure to use a freezer-safe container or bag.
Serving suggestions
I use this tomato sauce in just about everything, from Spaghetti And Meatballs to Spinach Lasagna. When I have the time, I’ll pour it over a batch of my Homemade Pasta or Gnocchi. Both soak up the sauce nicely, but feel free to scrape up whatever’s left with some Garlic Bread!
Make Ahead and How to Store
Make this ahead of time, and keep several batches on hand. When the sauce is done, let it cool first, then place it in airtight containers or freezer-safe bags. If you’re using it within the week, store it in the fridge. If you have some longer-term plans for it, stash some in the freezer for up to six months. When you’re ready to serve, warm up on medium heat in a saucepan, stirring occasionally. (For frozen sauce, let it thaw out overnight in the refrigerator before reheating).
How to Make Tomato Sauce
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 1 teaspoon dried oregano
- 3 cloves garlic crushed
- 3 pounds fresh red tomatoes any variety, diced
- 1/4 cup fresh basil chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
Instructions
- In a large heavy-bottomed pot, drizzle in the olive oil, then add the diced onion, oregano, and garlic and sauté over medium heat for 5 minutes.
- Add in the fresh tomatoes, stir, and cook on low for another 20-25 minutes until the tomatoes have turned saucy.
- Stir in the basil, salt, and pepper, and cook for another 5 minutes.
- Use an immersion blender until the sauce reaches your desired consistency. Once cooled, pour the sauce into a resealable jar and refrigerate.
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