Nothing beats the taste of fresh! Our Homemade Tomato Sauce was made with the last of this season's cherry tomato harvest. Saying goodbye to the season was bittersweet, but we gave those sweet, sun-ripened tomatoes the perfect send-off with this sauce! Slow roasted into a flavorful sauce that is perfect to pair with any Italian-Inspired dish.
Coming from an Italian background, perfecting tomato sauce was non-negotiable. Whether you call it Tomato Sauce, Red Sauce, Tomato Gravy, or Sunday Sauce, everyone loves a rich homemade version! What you'll find below is a sauce I grew up with. Cooked on Sundays and layered into a Cheese Lasagna straight from my grandmother's cookbook.
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Why You'll Love This Recipe
- Simple and Fresh - Made with just a few ingredients for a clean, fresh flavor.
- Versatile - Perfect for pasta, pizza, lasagna, or soups and stews.
- Make Ahead and Store - Keeps well in the fridge or freezer to pull out on busy nights.
- Better Than Jarred - Once you try this, you might never go back!
★★★★★
Absolutely delicious! I won't go back to my traditional recipe! - Mo
What is Tomato Sauce
- Tomato sauce is a cooked sauce made primarily from tomatoes, often enhanced with garlic, onion, herbs, and seasonings. It is a very versatile staple in many cuisines, especially Italian. It serves as the base for dishes like pasta, pizza, lasanga and some casseroles. The sauce is cooked to develop a rich, deep flavor and is the foundational ingredient for countless recipes.
Tim's Tip: For the best flavor, use fresh, ripe tomatoes whenever possible. This will make the sauce taste superior to store-bought versions.
Ingredients
To make your Homemade Fresh Tomato Sauce, here's what you'll need:
- Cherry Tomatoes - This is what we had in the garden, but you can also use grape tomatoes or Campari tomatoes. Roma tomatoes will work too, but they aren't as sweet.
- Olive Oil - I used Blazing Bella Olive Oil for this recipe. They've been my new favorite company offering a range from oils and vinegars to hot sauces and salsas.
- Garlic - I strongly encourage you to use fresh minced garlic. A garlic powder just doesn't cut it for this one.
- Shallot - shallots are milder and sweeter than regular onions. If you need to sub this out for regular onion, use a sweet onion and use less of it.
- Basil - Can use fresh or dried. Always pairs well with tomatoes, garlic, and Italian dishes like this one!
- Oregano - I used dried for this recipe. Keep in mind that the dried versions are more concentrated and pungent. If using fresh oregano, use 3X more. (1 tablespoon Fresh = 1 teaspoon Dried)
- Sea Salt
- Black Pepper
See recipe card for quantities.
Instructions
- Preheat and Prep - Preheat the oven to 400°F. Mince garlic and shallots.
- Combine all ingredients in a 9X9- inch baking dish and toss to mix evenly.
- Bake uncovered for 45 minutes, until tomatoes are caramelized at the edges.
- Mash the tomatoes or puree them in a blender for a smoother sauce.
- Makes approximately 32oz of Tomato Sauce.
Equipment and Supplies
- Smasher - Great for mashing potatoes, roasted vegetables, or even avocado.
- Blender - A blender I've had for years, and it never fails me! Holds 64 oz and has 12 different settings.
- 9X9 Baking Dish - Any 9x9 oven safe will work. This Mikasa one has been great and affordable!
Tim's Expert Tips
- Fresh Herbs vs. Dried Herbs - Remember dried is more concentrated, so you will need about 3 times more fresh.
- Canning Storage - If using a water bath canning or pressure canning method, your canned tomato sauce can be stored for up to 18 months.
- Fresh Garlic is key - Garlic Powder just doesn't cut it for this recipe.
- Texture Control - Mash with a potato masher or pulse in a blender to keep the sauce slightly chunky.
- Choose Sweet Tomatoes - Cherry, Grape, or Campari tomatoes give the sweetest, most flavorful sauce. Roma tomatoes work too, but are less sweet!
Why Cherry and Grape Tomatoes are the Best
Because my Italian mom said so! She taught me how to make this tomato sauce years ago, and since then, we've tried all kinds of tomatoes. Cherry and grape tomatoes always deliver the best results! Here's why:
- Sweet, Rich Flavor - As the sugars in the tomatoes break down while cooking, they intensify the natural sweetness and create a deeper, more complex flavor than traditional larger tomatoes.
- Natural Thickener - When the tomatoes cook, their skins burst and release natural pectin, which helps to thicken the sauce while adding flavorful juices. This is similar to what happens with berries.
- Beautiful Emulsion - Extra Virgin Olive Oil combined with the tomato juices and pectin, creating a silky emulsion. Aromatics like shallots add even more depth and subtle sweetness.
- Nutritional Boost - Cooking tomatoes breaks down cell walls, making nutrients like lycopene more easily absorbed than from raw tomatoes or even jarred sauces.
- Fast & Efficient - Cherry and grape tomatoes cook quickly and require minimal prep. If you prefer a smoother sauce, just pulse in the blender. Don't over-blend. Keeping it slightly chunchy preserves texture and flavor.
What to serve with Tomato Sauce
- Pasta
- Goes well with my Spaghetti Squash and Meatballs
- Classic Cheese Lasagna or Easy Crock Pot Lasagna
- Eggplant or Chicken Parmesan
- Dipping Sauces for Sourdough Bread
How to store
- Refrigerator - Let the sauce cool completely, then transfer it to an airtight container or glass jar. It will keep for up to 5 days.
- Freezer - Portion out the sauce into freezer-safe bags or containers and freeze for up to 4 months. To enjoy later, thaw overnight in the fridge for the best flavor and texture.
- Reheat- Warm gently on the stove over low heat, stirring occasionally, or microwave in a covered dish until heated through.
Frequently Asked Questions
Absolutely! Canned whole tomatoes or crushed work great, especially when fresh tomatoes aren't in season.
Simmer uncovered on a low heat to reduce excess liquid. You can also stir in a small amount of tomato paste while cooking.
Add a small amount of sugar, or naturally sweet ingredients like carrots, to balance the acidity.
More Italian Recipes
- San Marzano Tomato Sauce
- Easy Pesto Tortellini Pasta Salad
- Chicken and Pasta Alfredo Bake
- Easy Lasagna Recipe with Cottage Cheese
Video of Recipe
Recipe
Homemade Tomato Sauce
Equipment
- Masher or Blender
- 9x9 Baking Dish
Ingredients
- 7 Cups Cherry Tomatoes
- 2 tablespoon Shallots minced
- 5-6 Cloves Garlic minced
- 4 tablespoon Olive Oil
- 2½ teaspoon Basil
- 2½ teaspoon Oregano
- 2½ teaspoon Salt
- 1½ teaspoon Pepper
Instructions
- Preheat oven to 400°F. Mince garlic and shallots.
- Toss all ingredients into a 9X9 baking dish and mix.
- Bake uncovered for 45 minutes.
- Mash tomatoes or puree tomatoes in a blender if you like a smoother sauce. Makes 32oz of Tomato Sauce.
BEVERLY NYOKA WILLIAMS says
It sounds delicious!! I want to make sauces , I love PASTA!!! I need to know all ingredients.
CookitwithTim says
Were you able to find the ingredients section? Let me know if you need assistance! Here to help.
John says
I do this with Everglades tomatoes here in Florida but you missed the best ingredient. Bacon grease
CookitwithTim says
Haha! I like your style. I'm all about some bacon grease.
Rabecca says
excited to make this homemade sauce! for the cherry tomatoes. I usually buy from store. how many dry pints would i need to equal 7cups
CookitwithTim says
Hey Rebecca! It's about 3.5 Pints. Hope you love it as much as we do!
Mo says
Absolutely delicious! I won’t go back to my traditional recipe! Thank you.
CookitwithTim says
Love hearing that you love this too! I appreciate the feedback! Happy cooking Mo!
Missy says
Made this tonight with cherry tomatoes from our garden. It was absolutely amazing! Very happy we found this and we will be making this more often!! Thanks again for sharing such a simple and flavorful recipe.
CookitwithTim says
Such a great way to use up the extra tomatoes! Glad you found this helpful and tasty, Missy! Thanks for the review 🙂
Monique Wood says
I made this with small cherry Lemon boy tomato's (my family cannot eat red tomato's). It smells and looks delicious and cannot wait to make our pasta dinner
Monique Wood says
I made this with small cherry Lemon boy tomato's (my family cannot eat red tomato's). It smells and looks delicious and cannot wait to make our pasta dinner!!!!!
CookitwithTim says
So excited for ya'll to enjoy it with pasta! Gotta let me know how that turns out!
Sheila Simonette says
This smells amazing as it bakes! Tastes great too. I used a mixture of a few large red cherry and a lot of black cherry because that's what I had. I will probably increase the red next time. Thanks for this fabulous recipe. It is definitely going into my regular rotation.
CookitwithTim says
That's amazing to hear! Glad you've loved it and found it helpful, Sheila!
Shayne Comeau says
I tried this Recipe that you provided here Tim and let me tell you that my whole family and everyone special to me just loved it. and it was so simple to make, it makes cooking so approachable. I will be looking through your cookbook mate because this was bloody brilliant
CookitwithTim says
Woohoo! Love that! Did you serve it over pasta? I love hearing what people end up making with it.
Shayne Comeau says
Yes, just a simple pasta I threw together with this sauce while I was baking bread. My kitchen smelled phenomenal! Perhaps next time I’ll try it with homemade pasta to really do it justice.
Lisa says
this is fantastic, Tim. i don't have shallots normally so i used red onion. we grow our own garlic and tomatoes, so this was doubly delicious. the left over sauce that i had i made into a roasted tomato lentil potato and carrot stew - it was incredible! thanks for sharing your recipe 🙂 i'm making it again today - it's THAT GOOD!
CookitwithTim says
I am so glad you loved it and yes, homegrown makes everything better!
RC says
Perfect
CookitwithTim says
Glad you've loved it!
Erik Ruether says
WAY TOO MUCH SALT!! I had to cut the the salt down by 1 teaspoon to make he sauce taste good otherwise it is way too salty. 2 1/2 teaspoons is way too much salt. 1-1 1/2 teaspoons is much better.
CookitwithTim says
Erik,
Thanks for the reply and following along the recipe. However, on this recipe knowing the tomatoes are already packed with some salt we only state in the recipe use your judgement by adding (Salt & Pepper) to taste. We didn't add any specific amounts on this recipe.