Homemade Garden Tomato Sauce
Capture the vibrant flavors of summer with this Homemade Garden Tomato Sauce, a versatile, easy-to-make recipe that transforms fresh, ripe tomatoes into a rich, flavorful sauce perfect for pasta, pizza, or dipping. Bursting with natural sweetness and aromatic herbs like oregano and basil, this recipe combines wholesome ingredients such as finely diced onion, minced garlic, and a touch of tomato paste to create the perfect balance of depth and brightness. The gentle simmering process extracts the full flavor of garden-fresh tomatoes, while optional red pepper flakes add a subtle kick of heat. Ready in just an hour, this customizable sauce can be made chunky or blended to silky smoothness, making it a must-have addition to your repertoire of homemade staples. Try it once, and you’ll never want store-bought again!
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Recipe Information
Ingredients
- 2 pounds ripe garden tomatoes
- 2 tablespoons extra virgin olive oil
- 1 medium, finely diced yellow onion
- 4 minced garlic cloves
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 1 teaspoon (adjust to taste) sea salt
- 0.5 teaspoon (adjust to taste) freshly ground black pepper
- 0.25 cup, chopped (optional for garnish) fresh basil leaves
Instructions
Begin by washing the tomatoes thoroughly under cool water. Use a paring knife to make a shallow 'X' on the bottom of each tomato.
Bring a large pot of water to a boil. Gently place the tomatoes in the boiling water for 30-60 seconds or until the skins start to peel away.
Carefully remove the tomatoes from the pot with a slotted spoon and transfer them immediately to an ice bath to cool. Once cool, peel off the skins and roughly chop the tomatoes, removing the cores.
Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the chopped tomatoes to the pan, along with the tomato paste, granulated sugar, dried oregano, dried basil, and red pepper flakes. Stir to combine.
Simmer the sauce over medium-low heat for 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Season the sauce with sea salt and freshly ground black pepper to taste. For a smoother texture, use an immersion blender to puree the sauce directly in the pot or transfer it to a blender to blend before returning it to the pan.
Taste and adjust seasoning as needed. If desired, stir in the freshly chopped basil leaves just before serving for a burst of fresh flavor.
Serve the tomato sauce immediately over pasta, as a pizza base, or allow it to cool and store in an airtight container in the refrigerator for up to 5 days, or freeze for future use.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2752 mg | 59% | |
*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.
