Fresh tomato sauce is the perfect way to get the most flavor out of fresh tomatoes. It’s also a great way to use your end-of-season harvest.
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One of the most common questions people ask me this time of year is, “What can I do with all these tomatoes?” My answer: Make sauce! It’s a great way to use up your summer’s produce.
Making your own tomato sauce is easy and so much tastier than store-bought! Fresh tomatoes are roasted in the oven with onions and garlic and then pureed to create a delicious sauce that can be used in so many different dishes. Plus, you can control the ingredients and make it exactly to your taste.
I made mine using various garden tomatoes, but you can use whatever you have on hand. If you have a lot of tomatoes to use up, you can scale the recipe and make a big batch that can be frozen for another time.
Why This Recipe Works
Roasting the tomatoes in the oven with onions and garlic keeps things simple and gives the sauce a delicious depth of flavor.
Ingredient Notes
Tomatoes: You can use any fresh tomatoes you have on hand.
Onions: I use yellow onions, but white or red onions will work too. You can leave the onions out if you want, but they do add a bit of sweetness and depth of flavor to the sauce.
Garlic: Fresh garlic is best for this recipe. I like roasting the garlic and the tomatoes for a more mellow flavor. If you prefer a more pronounced garlic flavor, you can mince the garlic and add it for the last five to ten minutes of roasting. If you want to use garlic powder, add it with salt and pepper.
Herbs: I like fresh basil or parsley, but you can also use dried herbs like basil or oregano.
Olive Oil: You can use any type of oil you like, but I prefer olive oil for its flavor.
How To Peel Fresh Tomatoes
I don’t find it necessary to peel the tomatoes for this sauce because the blender does a great job of processing them down, but if you prefer to peel your tomatoes, here’s how:
- Score the bottom of each tomato with an “X” using a sharp knife.
- Bring a pot of water to a boil and gently drop the tomatoes.
- After 30 seconds to 1 minute, remove the tomatoes from the boiling water and place them in a bowl of ice water.
- Once cooled, the skins should peel right off.
How To Make Fresh Tomato Sauce
To ensure even cooking, be sure the onions and tomatoes are cut into evenly sized pieces. If you’re using cherry tomatoes or very small tomatoes, there is no need to cut them.
Seeding larger tomatoes will make a thicker sauce with a lot less water content.
Add the tomatoes, garlic, and onion to a mixing bowl or food storage bag. Add the olive oil and, season with salt & pepper, and toss to coat.
Transfer to a sheet pan with a raised 1-inch lip and spread evenly over the pan.
Roast for 30 to 35 minutes or until soft. Allowing them to get browned will add extra flavor.
If there’s a lot of water in the pan, either drain it or use a slotted spoon to remove the vegetables from the pan. This will keep the sauce from getting watered down.
Add the vegetables to a blender or food processor.
Puree the mixture to your desired smoothness.
If you haven’t peeled your tomatoes, I recommend using a blender, as it does a better job of processing the skin into the sauce.
Add your chopped herbs.
Mix to combine and taste for seasoning before serving.
Storage & Freezing Instructions
To Make Ahead: Stored in the fridge in airtight containers for up to three days.
To Freeze: Let the sauce cool completely, then transfer to airtight freezer-safe containers and freeze for up to three months.
Reheating: Thaw frozen sauce in the fridge overnight, then reheat on the stove over low heat until warmed through. Or, reheat directly from frozen in a microwave-safe dish.
Erren’s Top Tips & Variations
- This recipe can easily be scaled to use as many tomatoes as you have on hand.
- To ensure even cooking, be sure the onions and tomatoes are cut into evenly sized pieces.
- If you’re using cherry tomatoes or very small tomatoes, there is no need to cut them.
- Seeding larger tomatoes will make a thicker sauce with a lot less water content.
- If you want to get charring on your vegetables, be sure not to overcrowd the pan.
- If there’s a lot of water in the pan, either drain it or use a slotted spoon to remove the vegetables from the pan. This will keep the sauce from getting watered down.
- If you haven’t peeled your tomatoes, I recommend using a blender, as it does a better job of processing the skin into the sauce.
- The color of the sauce will vary depending on the shade of your tomatoes.
- For a richer sauce, add a tablespoon of tomato paste and cook for 10 to fifteen minutes.
- To cut acidity, add a little sugar or baking soda at a time (tasting in between) until it reaches your desired flavor.
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Let’s Make
Fresh Tomato Sauce
A delicious tomato sauce made with roasted fresh tomatoes, onions, and garlic, then pureed until smooth with herbs and seasoning.
Prep10 minutes
Cook30 minutes
Total40 minutes
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Instructions
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Preheat the oven to 425°F/218°C
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Be sure the onions and tomatoes are cut into evenly sized pieces. Add the tomatoes, garlic, and onion to a mixing bowl or food storage bag. Add the olive oil and, season with salt & pepper, and toss to coat.
-
Transfer to a sheet pan with a raised 1-inch lip and spread evenly over the pan.
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Roast for 30 to 35 minutes or until soft. Drain any excessive liquid from the pan and set it aside.
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Add the roasted vegetables to a blender or food processor and puree until it reaches desired consistency. If it’s too thick add some of the reserved liquid or water to thin it out.
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Mix in the chopped herbs, taste for seasoning, and add salt as needed before serving.
Tips + Notes
- This recipe can easily be scaled to use as many tomatoes as you have on hand.
- To ensure even cooking, be sure the onions and tomatoes are cut into evenly sized pieces.
- If you’re using cherry tomatoes or very small tomatoes, there is no need to cut them.
- Seeding larger tomatoes will make a thicker sauce with a lot less water content.
- If you want to get charring on your vegetables, be sure not to overcrowd the pan.
- If there’s a lot of water in the pan, either drain it or use a slotted spoon to remove the vegetables from the pan. This will keep the sauce from getting watered down.
- If you haven’t peeled your tomatoes, I recommend using a blender, as it does a better job of processing the skin into the sauce.
- The color of the sauce will vary depending on the shade of your tomatoes.
- For a richer sauce, add a tablespoon of tomato paste and cook for 10 to fifteen minutes.
- To cut acidity, add a little sugar or baking soda at a time (tasting in between) until it reaches your desired flavor.
Nutrition Information:
Calories: 151 (8%)| Carbohydrates: 13g (4%)| Protein: 3g (6%)| Fat: 11g (17%)| Saturated Fat: 2g (13%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 8g| Sodium: 13mg (1%)| Potassium: 596mg (17%)| Fiber: 3g (13%)| Sugar: 7g (8%)| Vitamin A: 1890IU (38%)| Vitamin C: 35mg (42%)| Calcium: 37mg (4%)| Iron: 1mg (6%)
Nutritional Data Disclaimer
