Fresh Tomato Pasta Sauce
Transform your pasta dishes with this vibrant and flavorful Fresh Tomato Pasta Sauce, made from ripe, juicy tomatoes and aromatic herbs. This homemade sauce celebrates simplicity, combining freshly peeled and diced tomatoes with golden sautéed onions, garlic, and a hint of oregano for a perfectly balanced taste. A touch of sugar enhances the natural sweetness of the tomatoes, while fresh basil adds a fragrant, garden-fresh finish. Customize the consistency by adjusting water levels, and spice it up with optional red pepper flakes for a gentle kick. Ready in just 45 minutes, this wholesome recipe is ideal for weeknight dinners or gourmet pasta nights. Pair it with your favorite pasta and a sprinkle of parmesan cheese for a classic, comforting meal that's irresistibly fresh and bursting with flavor. Perfect for those who love easy pasta sauce recipes, fresh tomato flavors, and homemade cooking at its best!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 medium ripe tomatoes
- 3 tablespoons extra virgin olive oil
- 1 medium, finely chopped yellow onion
- 4 minced garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon sugar
- 10 leaves, roughly torn fresh basil leaves
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes (optional)
- 0.5 cups water
- 0.5 cups, freshly grated parmesan cheese (optional, for topping)
Instructions
Start by preparing the tomatoes. Bring a large pot of water to a boil and score the bottom of each tomato with a small 'X' using a paring knife.
Blanch the tomatoes in boiling water for 30 seconds, then transfer them to an ice bath to cool. Once cool, peel off the skins and discard them.
Dice the peeled tomatoes into small pieces, reserving all juices, and set aside.
Heat the extra virgin olive oil in a large skillet or saucepan over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced tomatoes, their juices, salt, black pepper, sugar, and dried oregano to the pan. Stir well to combine.
Reduce the heat to a low simmer and let the sauce cook uncovered for 20-25 minutes, stirring occasionally, until slightly thickened.
If the sauce becomes too thick, stir in the water to reach your desired consistency.
Taste the sauce and adjust seasoning if needed. Add the red pepper flakes, if using, for a touch of heat.
Stir in the torn basil leaves in the last few minutes of cooking for a fresh and fragrant finish.
Remove the sauce from heat and allow it to cool slightly before serving over cooked pasta.
Optional: Top with freshly grated parmesan cheese before serving.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 34.6 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1484 mg | 114% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
