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    You are here: Home » Meal Type » Pasta » Fresh Tomato Pasta Sauce

    Fresh Tomato Pasta Sauce

    April 29, 2021 By Danielle Esposti 11 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    A pinterest image for a fresh tomato pasta sauce recipe made using fresh tomatoes and herbs.
    A pinterest image for marinara sauce made from fresh tomatoes.
    A pinterest collage for marinara sauce made from fresh tomatoes.
    A pinterest collage for a fresh tomato pasta sauce recipe made using fresh tomatoes and herbs.

    There’s no need to save pasta for picnics once the weather gets warm. Use Fresh Tomato Sauce to keep classic Italian pasta dishes seasonal and bright during summer months by using fresh tomatoes and fresh herbs. This fresh marinara sauce is done in a fraction of the time of a heavier slow-cooked sauce. Naturally vegetarian with vegan, paleo, and Whole30 options.

    Two bowls of short pasta tossed with fresh homemade pasta sauce with ripe tomatoes and a striped linen napkin to the side.
    Jump to:
    • Is This Marinara?
    • Fresh Tomato Pasta Sauce Ingredients
    • What Kind of Tomatoes Can I Use?
    • How to Make Pasta Sauce from Fresh Tomatoes
    • Tips for Making This Recipe
    • Make It Your Way
    • Storing and Freezing
    • More Recipes Using Fresh Tomatoes
    • Recipe

    The pressure to “have it all” has been exasperating folks for years. Mostly because that concept has been taken to a rockstar level of ambition that frankly, I don’t have. So will I ever have it all? Will I ever have Cristal, Maybach, diamonds on a timepiece, jet planes, islands, or a tiger on a gold leash? Yeeeeah… no. No I won’t.

    But I will have something much more precious than all those things. And that’s lov… Psych. It’s pasta and red sauce year round. And I will fight (words not hands!) anyone who suggests it’s gauche.

    When I talk about eating seasonally, I don’t mean that you can’t squirrel away things like fresh basil or berries or a Cadbury Creme Egg in your freezer for off-season emergencies. That being said, there is no reason that in the middle of the summer you need to pull frozen bags of homemade pasta sauce from January to satisfy a craving in July.

    We may not be able to have it all, but we certainly don’t have to give up what we have. Some people have decorative pillows for all four seasons. Many folks put away one whole wardrobe to make room for shorts and sundresses. And don’t tell me you don’t know people who have lengthy conversations about seasonal beers. There is no reason you should not also transition your homemade pasta sauce recipe.

    So keep this recipe for spaghetti sauce with fresh tomatoes in your back pocket until we hit peak-tomato this year and enjoy. I promise – you will break neither a literal, nor figurative, sweat. And if you want to thank me, I won’t say no to the Cristal.

    Is This Marinara?

    You betcha, it is! Marinara sauce with fresh tomatoes just substitutes canned tomatoes (and, in most cases, tomato paste) for fresh, but still relies on garlic, onion, and herbs to create that robust, zesty flavor. Tomato sauce from fresh tomatoes is totally worth the (minimal) extra effort – it’s definitely not as rich as “Sunday Sauce,” but the light, bright, fresh flavor is perfect in warmer weather.

    Fresh Tomato Pasta Sauce Ingredients

    • Fresh Tomatoes (see below for more info!)
    • Sweet Onion
    • Garlic
    • Fresh Thyme and Oregano
    • Salt and Pepper
    • Olive Oil
    • Butter
    The ingredients for fresh tomato sauce using fresh tomatoes arranged on a cement background.

    What Kind of Tomatoes Can I Use?

    To be honest, the varietal doesn’t matter as much as freshness does. You want to take advantage of all of the natural sugar in juicy, ripe fresh tomatoes to make this homemade tomato sauce really shine. (It also works out great because those super ripe tomatoes always make for soggy salads and sandwiches anyway!)

    The best varietals for marinara sauce with fresh tomatoes are locally sourced when possible/available, perfectly ripe, and super juicy. Garden tomatoes are perfect, but so are heirlooms from your local farmer’s market, or romas from your co-op. You could also go with cherry tomatoes, brandywines, sunbursts…there are loads of possibilities. This sauce is perfect for those “ugly” tomatoes your farmer is selling for half-price – they might not be perfectly round, but if they’re ripe and juicy, they’re perfect for this fresh tomato sauce recipe!

    Fresh vine ripened tomatoes in a wood bowl.

    How to Make Pasta Sauce from Fresh Tomatoes

    Fresh tomato pasta sauce is a recipe that never goes out of style. Deeply flavorful, stupid easy, and incredibly versatile, this homemade marinara sauce with fresh tomatoes is a recipe every home chef should master. Plus it’s ready in less than 45 minutes so and doesn’t turn your kitchen into a hotbox. 

    For an interactive post, click here to view the web story for this recipe.

    Chopped tomatoes with their juices in a metal bowl.
    Sautéed onions and garlic in a dutch oven.
    Fresh chopped tomatoes added to sautéed onions and garlic in a dutch oven, topped with a bundle of fresh herbs.
    Side view, fresh tomato sauce in a dutch oven stirred with a wood spoon.
    1. Roughly chop the tomatoes into a 1″ dice. Occasionally sweep the tomatoes and the accumulated juices into a bowl.
    2. Saute onion and garlic in butter and olive oil until soft.
    3. Add the tomatoes and their juices (plus water or broth if desired, see below), along with fresh thyme and fresh oregano. Season with salt and pepper.
    4. Bring the liquid to a simmer. Cook uncovered over medium low heat, stirring occasionally, until the tomatoes completely break down.
    5. Optional: transfer to a blender and pulse or puree until smooth.
    A spoonful of homemade tomato sauce with fresh tomatoes hovering over a mason jar.

    Tips for Making This Recipe

    • Use the freshest, ripest tomatoes you can find.
    • The tomatoes don’t need to be perfect! Tomato “seconds” from the farmer’s market are perfect for making sauce and soup. They don’t look the prettiest, but they still taste amazing.
    • Use fresh herbs if you can, but if they’re not readily available, substitute for ¼ teaspoon of each to give it a “kiss” of flavor.
    • Tomatoes need a lot of salt to bring out their flavor. If you’re sensitive, start with 1 tsp and adjust to taste.

    Make It Your Way

    • For a Thinner Sauce: add ¼-1/2 cup water or broth after the tomatoes have cooked down.
    • For a Chunkier Sauce: add an additional tomato, some more onion, or even toss in a sweet bell pepper – roughly chop, do not mince.
    • To get a Smoother Sauce: transfer to a stand blender; pulse or puree until desired consistency is reached.
    • Make it Vegan: substitute vegan butter, or omit and double the olive oil. Use water or vegetable broth for thinning (if needed).
    • Make it Whole30 and Paleo: use ghee in place of butter; thin with bone broth or water.
    A mason jar filled with marinara sauce with fresh tomatoes in the background.
    A bowl of homemade pasta sauce from fresh tomatoes tossed with short pasta, with a striped linen napkin.

    Storing and Freezing

    FRIDGE: Store in the fridge for up to 3 days in a tightly sealed container.

    FREEZER: Store in the freezer for up to 6 months. Tip: double the recipe. Just do it. It’s such a welcome and cozy treat in the dead of winter.

    More Recipes Using Fresh Tomatoes

    • Creamy Roasted Tomato Soup
    • Fried Green Tomato BLT
    • Bruschetta Stuffed Avocados
    • Caprese Chicken
    • Heirloom Tomato Galette
    Side view, fresh tomato sauce tossed with pasta in a black and brown bowl with a silver fork.

    Did you make this Fresh Tomato Pasta Sauce Recipe? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Two bowls of short pasta tossed with fresh tomato pasta sauce with ripe tomatoes and a striped linen napkin to the side.

    Fresh Tomato Pasta Sauce Recipe

    5 from 2 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Fresh tomato pasta sauce is a recipe that never goes out of style. Deeply flavorful, stupid easy, and incredibly versatile, this homemade marinara sauce with fresh tomatoes is a recipe every home chef should master. Plus it’s ready in less than 45 minutes so and doesn’t turn your kitchen into a hotbox. 
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings : 6
    Calories: 68

    Recommended Equipment

    • Dutch Oven
    • Wood Spoon

    Ingredients

    • 1 tbsp butter
    • 1 tbsp olive oil
    • 1 medium sweet onion, diced to ½"
    • 4 cloves garlic, minced
    • 2 lb fresh tomatoes, chopped to 1"
    • 2 tsp kosher salt
    • ½ tsp ground pepper
    • ½ c water, broth, or white wine, optional, depending on preferred consistency
    • 1 sprig fresh thyme
    • 1 sprig fresh oregano

    Instructions

    • Tie the herbs together with a piece of cotton kitchen twine. Core and dice the tomatoes. When dicing, occasionally sweep into a bowl to capture both the tomatoes and their juices. 
    • Heat a heavy bottomed pan or dutch oven over medium heat. Add the butter and oil to the pan and heat until the butter melts, then foams. Add the onion and sautee, stirring occasionally, until soft, 5-6 minutes. Add the garlic and saute until fragrant, 1-2 minutes.
    • Add the chopped tomatoes, water or broth (if using), salt, and pepper; give everything a good stir. Top with the thyme and oregano bundle.
    • Increase heat to high and bring the liquid to a boil, then reduce to medium low to maintain a simmer. Cook, stirring occasionally, until the liquid evaporates and the tomatoes fall apart, 20-25 minutes.
    • Optional: transfer the sauce to a blender and pulse or puree to smooth the sauce to your desired consistency. Makes 1.5-2 cups, based on texture and consistency.
    • Toss with 1 pound cooked pasta and serve immediately. Or, store in the fridge for up to 3 days in a tightly sealed container, or in the freezer for up to 6 months.

    Nutrition Information

    Calories: 68kcal (3%), Carbohydrates: 5g (2%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 2g (10%), Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 5mg (2%), Sodium: 396mg (17%), Potassium: 17mg, Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 2% (2%), Vitamin C: 43% (43%), Calcium: 4% (4%), Iron: 2% (2%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    11 Comments
    Filed Under: Condiments and Sauces, How to Cook, Paleo, Pasta, Summer Recipes, Vegan, Vegetarian, Whole30 Recipes Tagged With: fresh herbs, paleo friendly, sauce, tomato

    Reader Interactions

    Comments

    1. glen

      May 25, 2021 at 4:57 pm

      l dont see onion in the recipe.

      Reply
      • Danielle

        May 25, 2021 at 5:07 pm

        Thanks so much for catching that! I’ve updated the recipe card.

        Reply
    2. Sandy

      August 18, 2022 at 2:12 pm

      5 stars
      I followed the recipe exactly and found it to be very salty.
      I will try it again with less salt.
      My husband loved it

      Reply

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