Homemade Spaghetti Sauce with Fresh Tomatoes

4.95 from 242 votes
303 Comments

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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!

A bowl of spaghetti topped with spaghetti sauce made from scratch
Featured with this recipe
  1. Ingredients in Homemade Spaghetti Sauce
  2. What Tomatoes are Best for Spaghetti Sauce?
  3. Additions to this Sauce
  4. Soy Sauce in Spaghetti Sauce?
  5. More Garden Fresh Ingredients
  6. Roasting Fresh Tomatoes
  7. No Fresh Tomatoes? No Problem!
  8. Low and Slow for Thick Sauce
  9. Freeze for Later
  10. Frequently Asked Questions about Homemade Spaghetti Sauce
  11. More Homemade Pasta Sauce Recipes
  12. How to Make Homemade Spaghetti Sauce
  13. 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!

A bowl of spaghetti with marinara sauce with the pasta twirled around a fork.


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
Fresh tomatoes, basil, garlic and mushrooms next to a cutting board with an onion and a knife

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.

A close up of homemade spaghetti sauce in a skillet with a serving spoon

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

How long will homemade spaghetti sauce stay fresh?

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.

Is it cheaper to make spaghetti sauce from scratch?

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.

How do you make homemade spaghetti sauce taste better?

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

A close up of a bowl of spaghetti showing the texture of the sauce

Homemade Spaghetti Sauce with Fresh Tomatoes

4.95 from 242 votes
Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6 servings

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.

Nutrition Information

Calories: 128kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 1292mgPotassium: 762mgFiber: 4gSugar: 12gVitamin A: 2100IUVitamin C: 37.3mgCalcium: 52mgIron: 1.4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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Comments

  1. 12 – 14 tomatoes is 8 – 10 pounds? What the heck tomatoes are you using? I just weighed 2 Roma tomatoes – 1/2 lb . So 10 lbs would need 20 tomatoes – assuming all a good size.
    I’ve made chutney, salsa, etc over many years. This # tomatoes/ weight is wrong – unless you are using huge beefsteak tomatoes!

    1. That is why we put the amount in weight because it all depends on what kind of tomatoes you are using.

  2. 5 stars
    So good, I bookmarked it. The soy sauce was a surprise ingredient, it added a umami flavor that I absolutely loved. I made a huge pot of sauce and my family loved it. Thank you!

  3. 5 stars
    I made a small batch with regular tomatoes from the farmers market that needed to be used up, small onions from farmers market, and homegrown green pepper, basil and oregano. No mushrooms (none on hand) but I added soya sauce. I did not remove the tomato skins. Restaurant quality. Delicious. Served on farfalle. My tummy thanks you.

  4. Does this recipe used fresh oregano or dried oregano? It says finely chopped but the link goes to dried oregano. Also, I REALLY appreciate the recipe adjustments for 1X, 2X, etc. For some reason, though, the 2X recipes uses the same weight of tomatoes as a single batch. Both say 8-10 pounds.

    1. You can use dried or fresh! And for the 2x recipe it would be 16-20 lbs of tomatoes. The recipe card doesn’t double it automatically because it isn’t an exact amount. Hope this helps!

  5. First time It was simmering and I tasted a spoon full and bama good. Could not wait to get this on some spaghetti.

  6. 5 stars
    Absolutely incredible sauce, this is my 2nd time making it; using fresh tomatoes and herbs and mushroom, I added in green pepper this time, it’s simmering now and by the time we eat dinner it will have simmered for over 3 hours, my house smells like Italy and I love it!!! Thank you for this recipe!! My kids like to help with the tomato process so that’s a plus too! 🙂🙂🙂🙂🙂

    1. Thank you, Jessie! We are so happy you love this recipe as much as we do! Way to get the kids to help – love it! 😉

  7. This recipe is SO good but i used over 50 tomatoes … some Roma some bigger ones and i didn’t get enough for my family dinner of six . But the flavor is outstanding!! Just need a LOT more tomatoes!!

  8. 4 stars
    great tasting sauce . my sauce turned out a bit chunkier than my wife likes but she soldiered through :). I am embarrassed to say how long the “prep” time took .I think 15 minutes is impossible . but I am constantly cleaning as I progress . Would love to hear any suggestions on beating 3.5 hours . I did roast the tomatoes.

    1. Dan, I totally agree with you. I, too, made this recipe following the directions as stated. No way is prep time 15 minutes. For me, it was approximately two hours before I got all the ingredients into the large skillet to cook.

  9. 5 stars
    Wow – I was skeptical of the five star reviews but this is damn good. I think the key is fresh tomatoes. Made recipe as listed but did not use oregano (just not a fan) and added some fresh rosemary. The recommendations to let it cook down are right but we ate if after about 90 minutes of simmering. Grilled Conecuh sausage separately and served with sauce on spaghetti. Wife who is not a big tomato person said best sauce she has ever tasted…

  10. 5 stars
    This was my first time making pasta sauce, and it is so awesome! I have been growing Roma tomatoes specifically to try making pasta sauce for the first time. I also had basil and green peppers from my garden to add to the sauce. Next year I will grow onions and oregano to make it all come from the garden. But this was such a good use for my tomatoes. I also add a 1lb of ground turkey and pair with my favorite Merlot.

  11. 5 stars
    I forgot to buy mushrooms, so I made it without. Still crazy good! I roasted the tomatoes as suggested in the notes. Will do the same next time. Didn’t seem like any extra effort.

  12. 5 stars
    OMG!!! Had a bounty of fresh tomatoes from the garden and my first time making spaghetti sauce and boy is this delicious 😋. I will definitely make this again. Thank you for sharing.

  13. 5 stars
    I’ve made this recipe multiple times, both with homegrown tomatoes and canned San Marzano tomatoes and it is *phenomenal*. Thank you for the tip on the mushrooms — I’ve been doing that ever since I made the first batch, and you’re absolutely right, it adds a definite ‘oomph’ to the umami of the ‘shrooms. Great way to use my garden herbs, too, and it freezes wonderfully. Nothing like enjoying summer tomato freshness in the middle of December!

    Thank you for sharing!

  14. 5 stars
    Hey!! I left a comment a little earlier. Said the sauce was so thin. However, letting it cook longer to evaporate the juice from the tomatoes worked perfectly!! Love it! 55 years old and for the first time used some salad tomatoes that were getting soft for fresh sauce. Brilliant!!

    Thank you for this simple base recipe!! #EAHWP