This post may contain affiliate links. See our disclosure policy.
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.
Just made this recipe tonight for my family. My kids, who are usually picky, said it was the best spaghetti sauce they’ve ever had! We food processed all vegetables, onion, and garlic so they wouldn’t get suspicious and it turned out perfect! You can really play with it and add in additional ingredients. We added in some bell pepper tonight. Will certainly make again!
Ok. So I’ve never made homemade spaghetti sauce before, although I have eaten a few meals with it. This stuff…. magic. Easy as heck and tastes out of this world. Will be my go to for sauce recipe, forever. BTW, no need to alter this in ANY way people. Stick with the program. You won’t be disappointed. I promise.
Love the versatility of this recipe for incorporating fresh veggies from the garden. I made the following changes: add 1/2 cup wine to the sautéed onions and garlic, and reduce down before adding tomatoes, chopped sweet red peppers, grated carrot, zucchini, and 1/2 – 1 cup fresh chopped parsley. I substituted 2 teaspoons chicken bouillon for the tablespoon of salt. My family thought this was pure heaven!
I made this with 12 Early Girl tomatoes. I roasted the tomatoes per the note above. I added no extra vegetables. I used an immersion blender in the pot and made it smooth. It is amazing!
I am wondering this: what becomes of the seeds with preparing the tomatoes in water? Thanks!
They get blended up in the blender!
For the firstvtime ee I harvested my garden tomatoes and made this recipe. It is far better than bottled or canned sauce.
Recipe looks amazing, I can’t wait to try it. Is there a way to do it without the mushrooms? Would I just pass that entire step? Thank you!
Yes you can just omit the mushrooms!
I didn’t add mushroom. I didn’t add anything but the tomatoes, and it is amazing.
Best I’ve ever eaten! I picked 10 lbs of various tomatoes from our work garden. Peeling is a chore but the outcome is well worth the effort. Used sweet onions and Baby Bella mushrooms.
A great tasting spaghetti sauce!! I always enjoy being able to use my fresh herbs from the garden or farmers market.
This is an easy recipe to make and wonderful tastes!!
I want to try this but I noticed you have this recipe and another one that is a much larger quantity that you mention your Uncle Larry. That one has tomato paste and this one doesn’t, but this one looks much easier as it doesn’t make as much.
This spaghetti sauce tastes amazing! Can it be preserved using the water bath canning method?
I’ve tried many, but this is the best ever!
This was delicious! I roasted the tomatoes and blended it all again after simmering so there weren’t onion chunks and we all loved it! I have two jars in the freezer and plan to make more wi tv the plethora of tomatoes my one plant is producing!
Do you think you could simmer in crockpot instead of all day on the stove?
I LOVE this recipe. Many many thanks. I would like help when it comes to your basil and oregano ingredients. What would be an equal amount of dried basil and oregano? Thanks for the help.
If you are using dried, use 2 teaspoons of each!
How many servings is this?
6 servings!
I wonder if you have to remove the seeds after cutting the tomatoes into quarters, or do you add them to the sauce?
We don’t usually remove the seeds.
The recipe turned out great, despite some inconsistencies. Prep time, including gathering the 8+ pounds of the tomatoes, filling a large pot with water and boiling it, and a separate pot for an ice water bath, AND the peeling of the tomatoes thereafter, including removing the stems, took way way more than the stated prep time of 15 minutes. Are the cloves of garlic to be used WHOLE or cut up? I used a combination of tomatoes from my bumper crop: large tomatoes beefsteak (Kellogg’s Breakfast, etc.) as well as cherry tomatoes (Matt’s Wild Cherry, SunSugar, etc.). Are the mushrooms ok to be shredded instead of chopped? I cooked the mixture for about two hours and the result was still a great spaghetti sauce. I would appreciate a response to my comments.
I responded to your earlier comment about the garlic. The mushrooms are find to be shredded. Thanks for making our recipe!
Very, Very delicious. However, Prep Time is shown as 15 minutes: NO way. It was much, much longer. Plus, there is an inconsistency in the recipe: on the printed version, the recipe calls for FOUR tablespoons of olive oil and in another place Two tablespoons. I used 8 1/2 pounds of both full-size beefsteak tomatoes and patio tomatoes. I also chopped the onions in a Cuisinart food processor. As for the mushrooms, I think I should have chopped them by hand, rather than place them in the Cuisinart, since they came out shredded rather than chunky. As for the garlic, I put into the mix twelve garlic cloves, whole; did you want us to crush them first?
The bottom line is the taste of the sauce: delicious. I gave the recipe four stars instead of five because the prep time as stated earlier was nowhere near accurate.
If you crush the garlic before you add it, it will release more flavor!
I was going to go by weight.
What is the weight of tomatoes use when you double it.
The weight says the same for
1x, 2x & 3x. Thank you.
It is just double – so 50 lbs.
A wonderful way to use fresh tomatoes. We made a fabulous chicken cacciatore with it. I used half the amount of brown sugar because we are cutting carbs and it tasted wonderful. Thank you for this great recipe.
AWESOME SAUCE!
Quick question- could I can this recipe with a pressure canner? The temperature should be warm enough to make the sauce shelf stable, right?
I did make 11 quarts of the canned recipe you mentioned in the comments, but we liked this one better.
We haven’t testing this recipe for safe canning, so I can’t recommend it.