italian tomato sauce from fresh tomatoes amazing recipe ideas

Italian tomato sauce products can be made from canned or fresh tomatoes, and we are going to provide you with scrumptious and amazing recipe ideas that can help you make the mentioned sauce with premium quality.

Tomato sauce made from fresh tomatoes is a basic but delicious Italian sauce. This delectable sauce, known as Salsa di Pomodoro in Italy, is the perfect way to dress up any variety of pasta.

It’s at its peak of flavor and aroma in the summer, when fresh, ripe tomatoes are readily available.

Tomatoes like San Marzano or vine tomatoes can be used in its preparation. Cherry or grape tomatoes, though small, are packed with flavor.

Homemade passata is the first step in making a delicious tomato sauce.

To finish the sauce, add chopped veggies, garlic, or onion after the tomato passata has been formed and heat until the desired thickness is reached. Last but not least, sprinkle over some herbs or spices that are still in their fresh state.

Once the tomato sauce is made with fresh tomatoes, you can use it to flavor a wide variety of pastas, not just the conventional spaghetti but also other shapes like macaroni and penne.

Do you long for a taste of Nonna’s old-fashioned Italian cooking? This fresh tomato sauce she created from scratch is just as good as her secret recipe. You won’t want to go back to the store-bought jarred variety once you’ve tried this delicious, homemade alternative.

Until the end of time, you will use this tomato sauce over all of your favorite pastas, lasagnas, and pizzas.

The Components of a Homemade Spaghetti Sauce

Ingredients for a quick and easy spaghetti sauce:

tomatoes that have just been picked

If possible, use only plum tomatoes, such as Roma, San Marzano, or cherry tomatoes. Tomatoes should be peeled (and the seeds removed if desired, but this is optional).

Sugar, White

The sauce will have a pleasant sweetness from the sugar, which will also help to counteract the acidity.


As they reduce, onions will infuse the sauce with a rich flavor.


The sauce will have more taste after being seasoned with garlic powder, basil, parsley, and salt. Although we think it’s perfect as is, some reviewers have suggested adding oregano, red pepper flakes, or Italian flavor to the mix.

Using Only Fresh Tomatoes to Make Delicious Sauce

It’s not hard to make your own tomato sauce if you follow this simple method. What you may anticipate from this homemade sauce, however, is as follows:

Tomatoes need peeling.

The skin of fresh tomatoes can be easily removed by blanching them. It’s up to you whether you want to leave the seeds in the sauce or drain them out before serving.

Reduce the size of the whole tomato by chopping it.

Onion and garlic should be cooked.

Mix onion powder and garlic powder with olive oil in a pan. Prepare for about 5 minutes, or until transparent.

Put the Sauce in a Pot and Bring it to a Boil

Combine the rest of the ingredients, then bring to a boil. Turn the heat down and let the sauce thicken for an hour or two. Serve warm, or cool and store in the freezer for later.

Blend or process the sauce in a food processor or blender until it achieves the required consistency (or if you plan to use it as pizza sauce).

Tomato Sauce: How to Make It Creamier

Tomato sauce can be thickened easily by increasing the cooking time. If you let it simmer for a long time, much of the water will be lost.

Add a cornstarch slurry if you don’t have the time (or patience) to let the sauce boil for longer (one part cornstarch and one part water). Pour the slurry into the sauce gradually while whisking, and keep doing so until the sauce achieves the required thickness.

Putting Together a Tasty Homemade Sauce for Spaghetti

Use this tomato sauce in place of store-bought spaghetti sauce in your favorite pasta dish, lasagna, pizza, or any other dish that calls for tomato sauce. The limit is in the sky.

Guidelines for Preserving Homemade Tomato Sauce Made With Fresh Tomatoes

Homemade tomato sauce has a three- to five-day shelf life when stored in a Mason jar or other airtight container.

The homemade tomato sauce can be preserved by canning it. You can achieve this by increasing the acidity of the sauce using citric acid or lemon juice. Then, boil your jars for around 10 minutes to sterilize them. Pour the sauce into the jars. The jars should next be processed in a stockpot containing boiling water for at least 10 minutes.

Canned tomato sauce has a shelf life of up to 12 months if kept cool and dark. Keep refrigerated and consume within a few days once opened.

Canning Food: What You Need to Know

Is Homemade Tomato Sauce Freezable?

Homemade tomato sauce can be safely frozen. Put the tomato sauce in freezer bags with a zip-top once it has cooled fully. Remove any air from the bags, label them with the date and the contents, and then store them flat in the freezer for up to three months. Let defrost in the fridge overnight.

Recipe Comments, Reviews, and Tips from the Allrecipes Community

“I’ve made this recipe three times, and I’m working on my fourth time right now, and I have loved it every time. It’s very versatile, and can be tweaked easily. The second time, I added oregano and red pepper flakes, and that was a great addition. I’ve also made it with huge bunches of fresh basil, and that was wonderful,” says BrookieCookie. “The taste improves with age, and it freezes well in a ziploc bag; I didn’t detect any loss of flavor or color after defrosting. It’s my new go-to!”


1/2 tsp garlic powder 1/4 c. olive oil

1 small onion, diced

1/2 teaspoon of garlic powder

4 ounces of finely chopped, fresh basil

1/2 teaspoon vanilla extract 1 tablespoon white sugar

one tablespoon of dried basil

1 teaspoon of chopped fresh parsley

1.5 grams sugar 1 teaspoon salt


Olive oil should be heated in a large skillet set over medium heat. Cook, stirring occasionally, for about 5 minutes, or until the onion becomes translucent, then add the garlic powder.

To the tomatoes, sugar, basil, parsley, and salt, bring to a boil. Turn heat down to low and simmer, stirring occasionally, until sauce thickens, about one hour to two.

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