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This Homemade Spaghetti Sauce is rich and hearty, packed with fresh tomatoes and savory spices. One bite and you’ll be hooked!
Featured with this recipe
- Ingredients in Homemade Spaghetti Sauce
- What Tomatoes are Best for Spaghetti Sauce?
- Additions to this Sauce
- Soy Sauce in Spaghetti Sauce?
- More Garden Fresh Ingredients
- Roasting Fresh Tomatoes
- No Fresh Tomatoes? No Problem!
- Low and Slow for Thick Sauce
- Freeze for Later
- Frequently Asked Questions about Homemade Spaghetti Sauce
- More Homemade Pasta Sauce Recipes
- How to Make Homemade Spaghetti Sauce
- Homemade Spaghetti Sauce with Fresh Tomatoes Recipe
Homemade Spaghetti Sauce is savory, fresh and beats the canned stuff from the pantry any day! I’ve been making my own spaghetti sauce for years now and I love it. It’s so easy to make, and the flavor is so much better than the store-bought kind. I love making this sauce with diced tomatoes from my garden, fresh herbs like fresh basil and fresh parsley. You can’t beat the flavor of homegrown produce in a dish like this one!
Ingredients in Homemade Spaghetti Sauce
This homemade spaghetti sauce recipe is a staple at our house, and will be at yours too! Top your spaghetti noodles with this fragrant, fresh pasta sauce and your family will love it! Here’s what you need:
- Tomatoes – fresh, garden tomatoes work best. I start with about a dozen or so, depending on how large they are. If you can’t find good, fresh tomatoes, you can use a couple of cans of crushed tomatoes.
- Olive oil – two tablespoons extra virgin olive oil, or whatever you have on hand.
- Onion – One large onion, diced or chopped with a food processor.
- Mushrooms – I love using fresh, chopped mushrooms for this marinara sauce. Homegrown vegetables give a nice bulk to this sauce.
- Soy sauce – I know it sounds weird, but soy sauce gives the mushrooms a wonderful meaty flavor that can’t be beat!
- Garlic – six large cloves
- Fresh basil leaves – Garden grown, or you can find fresh basil leaves in the produce section of your grocery store. Dried basil works in a pinch, just use half the amount.
- Oregano – dried or fresh, finely chopped
- Brown sugar – just a couple of tablespoons adds much needed sweetness to the acidity of the tomatoes.
- Kosher salt and black pepper, to taste
What Tomatoes are Best for Spaghetti Sauce?
When making spaghetti sauce with fresh tomatoes, choose tomatoes that have a rich flavor and are less watery. Roma tomatoes, also known as plum tomatoes, are a popular choice because of their meaty texture and fewer seeds. San Marzano tomatoes, often considered the gold standard for sauces, have a sweet, low-acid flesh that adds depth to your sauce. Heirloom tomatoes can also be a great choice, offering unique and complex flavors. If you have an abundance of cherry or grape tomatoes, they can contribute a sweet twist to your sauce. Keep in mind that the type of tomato you choose will impact the sauce’s flavor, so consider the balance of sweetness and acidity that you desire and taste as you go!
Additions to this Sauce
Once you have a sauce simmering on the stove, you can add all kinds of meat to create a luscious meat sauce. Here are some ideas:
- Meatballs
- Beef Short Ribs
- Chicken
- Ground turkey
- Ground beef
- Italian sausage
Soy Sauce in Spaghetti Sauce?
You may notice that soy sauce is a key ingredient in this recipe. Trust me on this. Adding soy sauce to chopped mushrooms is an old trick that a chef in Utah taught me. When you add soy sauce to mushrooms while they are cooking, it gives them a rich, meaty flavor that is unparalleled. I ALWAYS add a splash of soy sauce when I sauté mushrooms. And I promise, it doesn’t make it taste weird or soy sauce-y at all. It just brings out the flavor SO much more. You have GOT to try this trick. It takes the flavor to the next level!
More Garden Fresh Ingredients
If you like a “chunky” homemade garden spaghetti sauce, just chop up any veggies you like and stir them in while sautéing the onions.
- Red bell pepper
- Green bell pepper
- Carrots, shredded or finely chopped.
- Red pepper flakes
- Zucchini
Roasting Fresh Tomatoes
Another suggestion for Homemade Spaghetti Sauce with Fresh Tomatoes comes from one of our readers, Diana. She says, “I have a suggestion for those who don’t mind the extra time it might take. I started roasting my fresh tomatoes last year for canning and wow! what a difference that made! The natural sugars come out and it also concentrates the tomato flavor.” Here are her suggestions:
- Cut tomatoes in half, remove as much of the seeds/gel as possible into a strainer with a bowl to catch the juices and then place the halves cut side down on a large cookie pan covered with parchment paper.
- Even though you remove a lot of the seeds/tomato get before roasting, you will get a lot of liquid from roasting. Save it all and strain it.
- Roast the tomatoes at 350-400 degrees until the skins start turning color. When the skins are browned, remove the tray from the oven and drain the liquid into the strainer with the seeds/gel. Let the tomatoes cool somewhat and remove the skin.
- You can then add the tomatoes and the strained liquid/gel to the pot and process them the way you would for sauce or canning. The roasting concentrates the tomato flavor remarkably.
- Roasted Sun Golds are like candy after halving and roasting. Cut them in half, add chopped onion and garlic, red bell pepper, and some olive oil. Roast at about 325 since they are small and the skins are thin. No need to remove seeds or skins…just blend in the food processor.
No Fresh Tomatoes? No Problem!
Home-grown tomatoes are delicious in this recipe but fresh, garden tomatoes can be hard to come by year-round. Whenever we can’t use fresh tomatoes, we always use DOP San Marzano Tomatoes. They are THE best alternative to homegrown tomatoes. We even use San Marzano tomatoes before resorting to store-bought tomatoes. For this recipe we use two 28oz. cans of tomatoes. We prefer using whole tomatoes as opposed to crushed tomatoes (most DOP tomato brands only come with whole tomatoes) and simply mash them with a potato masher as the sauce cooks down.
Low and Slow for Thick Sauce
To thicken your sauce, slow and steady is your ticket. Last time I made this, I had it simmering for eight hours (uncovered, stirring occasionally). Trust me, the longer you can let it simmer, the better! If you are finding that the water isn’t evaporating as quickly as you would like or it isn’t thickening up how you want it to, there is an easy fix. Just add some tomato paste, about a tablespoon at a time, until you reach the consistency you are looking for. You can also blend chunks of tomatoes in an immersion blender and add to the sauce for extra thickness.
Freeze for Later
Make a double batch of this glorious sauce and freeze it in a freezer safe Tupperware-type container, a large freezer-safe Ziploc bag, or a glass jar. If you do go the glass jar route, make sure to leave an inch or two of space at the top of the jar so the sauce doesn’t expand and break the jar. When freezing, make sure to cool the sauce completely in the fridge before freezing. The sauce will stay nice and fresh in the freezer for up to six months. Low on freezer space or prefer to can your sauce? Try our homemade canned spaghetti sauce!
Frequently Asked Questions about Homemade Spaghetti Sauce
Spaghetti Sauce with Fresh Tomatoes will stay good in the refrigerator for about three to four days. Any longer than that, you may just want to freeze it for later.
Yes, you can make much more sauce for what you can buy bottled sauce for. A 24-ounce jar of name brand marinara sauce costs $3.69 or 15 cents per ounce.
Add garlic and onions, simmer in olive oil, then add the rest of the ingredients. And of course, let it simmer as long as you can, so the ingredients blend together beautifully.
READ MORE: Easy Ground Beef Recipes
More Homemade Pasta Sauce Recipes
Looking for more delicious pasta sauces you can pair with your spaghetti? Try one of our other homemade savory pasta sauce recipes! If you are looking for more of an authentic Italian tomato sauce, try our Pomodoro sauce recipe (Sugo di Pomodoro). This recipe comes directly from Italy and pairs perfectly with spaghetti. If you have lots of tomatoes and are looking for more long-term storage for your spaghetti sauce, try our homemade canned spaghetti sauce. Then you can enjoy your sauce all-year round! For Ravioli, try our Homemade Ravioli Sauce.
How to Make Homemade Spaghetti Sauce
Homemade Spaghetti Sauce with Fresh Tomatoes
Video
Ingredients
- 12-14 tomatoes (fresh, garden tomatoes work best- appx. 6-8 lbs. You can also use two 28oz. cans of San Marzano tomatoes)
- 2 tablespoons olive oil
- 1 large onion chopped
- 8 ounces mushrooms fresh, chopped
- 2 teaspoons soy sauce (see notes above)
- 6 cloves garlic
- 10-12 basil leaves chopped
- 1 tablespoon oregano finely chopped
- 2 tablespoons brown sugar
- 1 tablespoon Kosher salt (or to taste)
- 1 teaspoon pepper (or to taste)
Instructions
- Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
- Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
- Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don’t over process). Set aside.
- Heat oil in a large skillet. Add onions and sauté until they become soft and transparent.
- Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
- Add tomatoes, basil, oregano, brown sugar, salt and pepper.
- Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
- Serve over cooked pasta.
Notes
- Make a double batch of this glorious sauce and freeze it in a freezer safe Tupperware-type container, a large freezer-safe Ziploc bag, or a glass jar. If you do go the glass jar route, make sure to leave an inch or two of space at the top of the jar so the sauce doesn’t expand and break the jar. When freezing, make sure to cool the sauce completely in the fridge before freezing. The sauce will stay nice and fresh in the freezer for up to six months.
- You may notice that soy sauce is a key ingredient in this recipe. Trust me on this. Adding soy sauce to chopped mushrooms is an old trick that a chef in Utah taught me. When you add soy sauce to mushrooms while they are cooking, it gives them a rich, meaty flavor that is unparalleled. I ALWAYS add a splash of soy sauce when I sauté mushrooms. And I promise, it doesn’t make it taste weird or soy sauce-y at all. It just brings out the flavor SO much more. You have GOT to try this trick. It takes the flavor to the next level!
- If you like a “chunky” homemade garden spaghetti sauce, just chop up any veggies you like and stir them in while sautéing the onions.
Can you use canned tomatoes for this recipe?
Sure!
It had great consistency and texture, but way too sweet. I will make again, but without brown sugar.
I made this exactly as per the recipe. It was delicious but too sweet. I would start with 1 tablespoon of brown sugar and add to taste next time.
This is a superb spaghetti sauce, I was surprised it was so satisfying without meat. The mushrooms are a perfect toothsome substitute for sausage or beef. You can add vegetables, herbs and spices according to what’s in your cabinet or garden to build on this terrific sauce!
How do I roast my tomatoes in oven
Has anyone tried adding red wine to Sauce, and if so, how much?
I always add red wine to my sauce whenever I make it. I usually do about 1/4 cup or so, the sauce will be more liquidity initially, I add a couple TBLS of tomato paste and simmer mine for 4-6 hours and it comes out just the way we like our sauce. Not too liquidity and not too thick.
By the way, this is the best and most perfect sauce recipe I have found!!!
So go ahead and add that wine😉
What kind of wine?Red chianti?New to making sauce I want it to come out great.
What kind of red wine brand if poss.
Do you remove the seeds first?
We usually just leave them in!
Let me say first…I’m a meat-a-holic. I see a recipe or dish and wonder “why would you eat that? There’s no meat. ”
So. I made this sauce as directed but cut in half to accommodate the fresh tomatoes I had.
As I was frying the hamburger, I tasted the sauce. OMG. Should I add the burger? So I spooned up a bit of sauce and a bit of burger. Nope!
Don’t do it! If you want Prego, get Prego; add meat. Save yourself a couple of hours.
BUT…if you want something truly delicious…just follow this recipe as written!
Can you can this recipe?
This particular recipe for canned spaghetti sauce hasn’t been “officially” tested for water-bath canning. However, after MUCH research, we’ve found that if you add lemon juice to the jars this recipe is acidic enough for canning. Tomatoes are in the “gray area” of having enough acidity, so they might be just fine on their own. But adding a bit of lemon juice ensures their acidity. If you’re still worried, you can pressure can them or add more lemon juice or red wine vinegar.
I made this with fresh tomatoes from my mom’s garden and added a pound of spicy Italian sausage (fairly lean). I fried off the sausage (casings removed) with about 2 tbsp butter, and added the onions to that to cook down. With the fat from the sausage and the butter, I omitted the oil. After that, I followed the recipe as written. Delicious! Note that I’m in Canada, and meat is generally significantly lower fat than in the US, so mileage may vary.
Could the simmering be done in a crock pot?
Sure!
This is a really deeply flavorful sauce without being oily. I got a little carried away adding some red pepper flakes so it was a little more on the arrabiata side. SO GOOD. (And my house smells so good, too.)
Can you add meat to this recipe?
Be really careful when adding or omitting ingredients to a canning recipe. You are usually fine adding spices but when it comes to adding more produce, meat or anything else it could throw off the acidity levels, thus making unsafe for canning.
This was my first even making my own sauce from scratch. I had more tomatoes than I could deal with from my garden (not complaining!) I didn’t weigh or measure the amount of tomatoes, and I didn’t have soy sauce. I added garlic salt to taste.
I LOVE the taste and so did my spouse! It made enough for a large pot of spaghetti. I simmered for 2 hours like recommended.
Thank you for helping make dinner a little extra special. I will definitely be using this recipe again. 🙂
Just wonderful.
Never comment on any recipes before. But this is so good!!
I had tons of cherry tomatoes on hand, so was using that in combinations with some canned tomatoes I had to use. Add 2 lemon juice (the cherry tomatoes too sweet). Roast the tomatoes, then blend, and cooked for 2 hours+. Best thing I ever made.
I’m so glad you loved it! Thanks for the kind comment!
This is simply superb. Have prepared this recipe twice. I added beans, carrots, capsicum, celery and pak choi stalks. Also put in some chilli flakes. Thanks so much for sharing. My husband loves it when I prepare pasta using this sauce. Also I can give this to my 1 yr old happily.
Best sauce I’ve ever had! I liked the tomatoes blended more. So good!
Thank you for the 5-stars and for your comment! So happy you liked the spaghetti sauce!
I planted a vegetable garden. My beefsteak tomatoes are overpopulating lol. I had so many I had to think of something to make. I found this recipe, and I’ve never made homemade sauce. This was so good! Even my picky 8 yr old ate it. I will make again for sure.
Absolutely amazing! This sauce is delicious. I’m so happy for this recipe. My neighbor gave me 9 tomatoes from his garden and I tried to figure out what to do with them. I followed every step of this recipe and it was so worth it. Thank you for the written and visual instructions!
I just wanted to comment and say THANK YOU. I made this with 8 pounds of our homegrown tomatoes (a combination of Better Boy, Celebrity and a couple of kinds of cherry tomatoes), one of our homegrown green bell peppers and our own fresh basil and oregano and it was hands down the absolute best spaghetti sauce we’ve ever had. (As my dad’s family would say, ‘one of the best things we’ve ever stuck a tooth in’. 🙂 )
I didn’t roast the tomatoes, just did the hot water bath and slipped them out of the skins, then pulsed them a few times in my blender. I was a little worried when I saw all the juice, but I cooked it down slowly for 2 1/2 hours and the texture was absolutely perfect.
I served it over fresh angel hair and lightly seared chicken thighs, but even though the thighs were good, I really wish I’d just done the sauce — it would have been beautiful just on its own, no meat at all.
Thank you, thank you, for a terrific recipe!
I’m so happy your family loved this recipe as much as we do! It is truly the best spaghetti sauce EVER! Thank you for leaving a comment!
Did you skin the cherry tomatoes as well?
Way after the fact, but yes, I did remove the skins, though I didn’t remove the seeds. I hadn’t planned on using them in the first place, but I didn’t quite have enough of everything else and I did have cherries that we couldn’t use up quickly enough. It took a while, but it worked!
I love this recipe! I’m not much of a fan of mushrooms so left those out. My favorite ingredient was the soy sauce; it really elevated the flavor of the tomato sauce. I also added about a quarter cup of Pinot noir and a dash of balsamic vinegar and it turned out great. Definitely making again.
That sounds amazing!!
When do I add the ground beef to recipe? Didn’t know if it should simmer with sauce the 2+ hours. Thanks
I would add the ground beef right after you saute the onions and brown it before the next step! Hope this helps!
When did you put the garlic cloves in? You have them listened in the “ingredient” section but neglected to include them in the directions?
The garlic is in step 5 of the directions, after the soy sauce. Hope this helps!
If I make a large batch and put it in canning jars how long will it last
Canned goods will usually last a year on the shelf!
Made recipe exactly as printed except my wife and I love mushrooms so I used a 16oz. package of fresh mushrooms. Awesome taste and great flavors.
Here is a tip my sister shared with me that will keep you making this delicious sauce with homegrown tomatoes all year long. I grow quite a few types of tomatoes so that I have extra to freeze. I just throw whole tomatoes in a gallon freezer baggy (only the stems removed), date them and toss them in the freezer. When it is time to use, throw the frozen tomatoes in a colander and run a little cold water over them. The skins slip off as they thaw. They work great for tomato bisque all winter long as well.
Hi can i use canned mushrooms ? I don’t have fresh mushrooms right now 🙁
Sure!
What to add if I don’t have enough home grown tomatoes, I only had 5-6 lbs but used recipe for 8-10lbs
You can either reduce the recipe, or add some store-bought tomatoes. You could also see if there are any farmer’s markets in your area that have tomatoes available!
Hi again! I’m trying to make this sauce but am having to substitute canned tomatoes and dried spices. How much dried basil should be used? It says 10-12 basil leaves but I have no idea what that breaks down to in regard to dried basil. Should I start off with 1/2 tsp and then check or should it be less than 1/2 tsp to start with? I’m really looking forward to trying your recipe! Are dried mushrooms okay? I have some mushroom powder as well as dried mushrooms. I think they are porcini but will have to double-check.
Two teaspoons of dried basil will work in place of 10-12 fresh basil leaves. Also, dried mushrooms should work great in the sauce. Thank you for asking!