Homemade Spaghetti Sauce with Fresh Tomatoes

Ingredients You’ll Need

• Fresh tomatoes: Ripe garden tomatoes give this sauce its fresh flavor, but good-quality canned tomatoes will also work when tomatoes are not in season.
• Olive oil: Used to soften the onion and mushrooms and create the flavorful base of the sauce.
• Onion: A chopped yellow, white, or sweet onion adds a mild sweetness and savory flavor.
• Mushrooms: Fresh chopped mushrooms give the meatless sauce a hearty texture and rich flavor.
• Soy sauce: A small amount brings out the savory flavor of the mushrooms without making the finished sauce taste like soy sauce.
• Garlic: Freshly minced garlic adds the best flavor, but jarred minced garlic can be used when needed.
• Fresh herbs: Fresh basil and oregano give the sauce a bright, garden-fresh flavor.
• Brown sugar: Start with a small amount and add more only if the tomatoes taste especially acidic.
• Salt and pepper: Add these gradually and taste the sauce as it simmers.

Ingredient Additions and Substitutions

This fresh tomato spaghetti sauce is easy to adjust based on what you have in the garden or refrigerator.

• Bell peppers: Add chopped red, yellow, or green bell peppers with the onion.
• Carrots: Finely grated carrots add natural sweetness and help give the sauce more body.
• Zucchini: Stir in finely chopped zucchini for more vegetables and a chunkier sauce.
• Red pepper flakes: Add a pinch for a little heat.
• Red wine: Pour in a splash after sautéing the vegetables and let it simmer for a few minutes before adding the tomatoes.
• Tomato paste: Add one tablespoon at a time when you want a thicker or more concentrated sauce.
• Fresh parsley: Add chopped parsley with the basil or sprinkle it over the sauce before serving.
• Dried herbs: Substitute dried basil and oregano when fresh herbs are not available. Because dried herbs are more concentrated, use a smaller amount.
• No mushrooms: Leave them out or replace them with finely chopped bell peppers, carrots, or zucchini.
• Gluten-free option: Replace regular soy sauce with certified gluten-free tamari or gluten-free soy sauce.
• Vegetarian option: Keep the sauce as written and check that your soy sauce is vegetarian.

How to Make Spaghetti Sauce with Fresh Tomatoes

1. Blanch the tomatoes. Cut a shallow X in the bottom of each tomato. Lower a few tomatoes at a time into boiling water and cook for 30 to 60 seconds, or until the skins begin to loosen. Transfer them immediately to a bowl of ice water.

2. Peel and crush the tomatoes. Remove the skins and tough stem areas, then cut the tomatoes into quarters. Pulse them a few times in a food processor or blender until they look like crushed tomatoes. Do not completely purée them unless you want a smooth sauce.

3. Cook the vegetables. Heat the olive oil in a large, heavy pot. Add the onion and cook until softened. Add the mushrooms and cook for a few more minutes. Stir in the soy sauce and garlic, then cook just until the garlic is fragrant.

4. Add the tomatoes and seasonings. Stir in the crushed tomatoes, basil, oregano, brown sugar, salt, and pepper. Bring the mixture to a gentle simmer.

5. Simmer the sauce. Cook uncovered for at least one hour, stirring occasionally and scraping the bottom of the pot. For a deeper flavor, simmer it longer. When simmering for more than two hours, cover the pot during the first hour, then uncover it so the sauce can reduce.

6. Taste and serve. Taste the sauce and adjust the salt, pepper, sugar, or herbs as needed. Serve over hot pasta or use it in your favorite pasta recipe.

Best Tomatoes to Use

The best tomatoes for spaghetti sauce are ripe, flavorful tomatoes with plenty of flesh and not too much water.

• Roma or plum tomatoes are my first choice because they are meaty, have fewer seeds, and cook into a naturally thick sauce. Fresh San Marzano-style tomatoes are another good option when you can find them.
• Heirloom tomatoes add wonderful flavor, but some varieties contain more liquid. They may need a longer simmering time.
• Beefsteak tomatoes work well, especially when they are fully ripe, but they are usually juicier than Roma tomatoes. Combining them with paste tomatoes gives the sauce a good balance of flavor and texture.
• Cherry and grape tomatoes are naturally sweet and can be added to other tomato varieties. They are especially good when roasted first.

I often use a mixture of whatever ripe tomatoes are coming out of the garden. Tomato size and water content can vary quite a bit, so let the consistency of the sauce guide your cooking time.

For help growing your own tomatoes, take a look at our tips and tricks for growing tomatoes.

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.

Recipe Tips

• Use a wide, heavy pot. A wider surface helps moisture evaporate so the sauce thickens more quickly.
• Choose very ripe tomatoes. Underripe tomatoes can make the sauce taste sour or flat.
• Do not overprocess the tomatoes. A few quick pulses will give you the texture of crushed tomatoes without turning them into juice.
• Cook the garlic briefly. Garlic can become bitter when burned, so add it after the onion and mushrooms have softened.
• Keep the heat low. The sauce should gently bubble rather than boil rapidly.
• Stir more often as the sauce thickens. Thick tomato sauce can stick and scorch on the bottom of the pot.
• Wait before adding all the sugar. Taste the tomatoes first, then begin with the smaller amount and add more only when needed.
• Salt gradually. Soy sauce already contains salt, so taste the sauce before adding the full amount.
• Blend for a smoother sauce. Use an immersion blender directly in the pot, or carefully blend part of the sauce and stir it back in.
• Add pasta water when serving. A small splash of starchy pasta water can help the sauce coat the noodles.
• Make a double batch. This sauce freezes well and makes an easy base for future pasta dinners, lasagna, and sandwiches.

Frequently Asked Questions

Troubleshooting

• The sauce is too thin: Continue simmering it uncovered. You can also add tomato paste one tablespoon at a time or blend some of the tomatoes into the sauce.
• The sauce is too thick: Stir in a small amount of water, broth, reserved tomato juice, or pasta cooking water until it reaches the consistency you like.
• The sauce tastes too acidic: Let it simmer longer, then add a small amount of brown sugar or finely grated carrot. Add only a little at a time and taste after each addition.
• The sauce is too sweet: Add more tomatoes, a pinch of salt, or a small splash of red wine or red wine vinegar to bring the flavors back into balance.
• The sauce tastes bland: It may need more salt, garlic, oregano, basil, or red pepper flakes. Tomatoes can vary greatly in flavor, so taste and adjust as the sauce cooks.
• The sauce is too salty: Add more unsalted tomatoes or a little water. Avoid adding more salt or soy sauce until the sauce has reduced.
• The sauce is sticking to the pot: Reduce the heat and stir more frequently. A heavy-bottomed pot will distribute the heat more evenly and help prevent scorching.
• The vegetables are too chunky: Blend the sauce with an immersion blender until it reaches the texture you want.

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