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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!
Why I Love This Sauce
This homemade spaghetti sauce is savory, fresh and beats the canned stuff from the pantry any day! I’ve been making my own spaghetti sauce with fresh tomatoes 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!
Switch it up and try this sauce with our Meatball Subs or our Chicken Parmesan Sandwich recipe, it really goes well with everything!
🩷 Erica
Table of Contents
- Why I Love This Sauce
- Ingredients You’ll Need
- Make it a Meat Sauce
- Best Tomatoes to Use
- Soy Sauce in Spaghetti Sauce?
- Roasting Fresh Tomatoes
- No Fresh Tomatoes? No Problem!
- Low and Slow for Thick Sauce
- Troubleshooting
- Frequently Asked Questions
- Make Ahead and Storage
- More Homemade Pasta Sauce Recipes
- Homemade Spaghetti Sauce with Fresh Tomatoes Recipe
Ingredients You’ll 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.
- 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! Whenever I make sautéed mushrooms I always add a splash of soy sauce.
- Additional Seasonings – garlic, fresh basil and oregano, a little brown sugar, and salt and pepper to taste.
Additions and Substitutions
- Red bell pepper
- Green bell pepper
- Carrots, shredded or finely chopped.
- Red pepper flakes
- Zucchini
Make it a Meat Sauce
Once you have a sauce simmering on the stove, you can add all kinds of meat to create a savory meat sauce. I will often do a mixture of ground beef and ground pork but Italian sausage, ground turkey, ground chicken, beef short ribs, or even meatballs can be added for more protein.
Best Tomatoes to Use
Garden tomatoes are the way to go, in my opinion (check out our awesome guide for growing tomatoes, trust me, we have some amazing tips). As far as tomato varieties go, 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. You can get them at the grocery or online for under . 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!
Soy Sauce in Spaghetti Sauce?
You may notice that soy sauce is a key ingredient in this recipe. All the Italians are dying inside right now but hear me out. Adding soy sauce to sautéed 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!
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.
Troubleshooting
Tomato size, type, sweetness, and water content can vary greatly between varieties so you will have the most success with this recipe when you simply go by your personal feel, taste, and preference. Taste as you go and adjust as needed!
- Sauce too thin? Allow it to simmer longer or add tomato paste to thicken.
- Sauce too thick? Add a little water or broth to thin and then simmer until you reach the thickness you like.
- To sweet? If you have super sweet tomatoes you may want to cut back on the sugar to begin with. Start small when adding the sugar and then work up every few minutes as you go. If it still seems too sweet, add another splash of soy sauce to balance it out.
Frequently Asked Questions
We actually haven’t tested this sauce for canning so I can’t say for sure. It’s the mushrooms that may make it problematic. For a tried and true tested canned spaghetti sauce recipe, try our Homemade Canned Spaghetti Sauce (it’s amazing)!
I always peel the tomatoes and remove the rough stem area but they don’t need to be seeded. If you prefer to remove the seeds you certainly can.
It really depends on how long the sauce reduces. It can make anywhere between 5 and 7 cups depending on how long it simmers down.
Yes! Just sauté the onions, garlic, and mushrooms first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Leave the lid cracked during the last hour to help thicken the sauce.
Cook the meat along with the onions until browned and cooked through, then continue with the recipe.
Yes, but the flavor won’t be quite as deep.
Yes! If you would like to add a splash of red wine, add it right after sautéing the onions, garlic, and mushrooms. Let it simmer for a couple of minutes to cook off the alcohol before adding the tomatoes and the rest of the ingredients. This helps deepen the flavor without overpowering the sauce.
You can add some shredded carrot to the onion when sautéing or add some red wine before adding the tomatoes to add some natural sweetness.
Make Ahead and Storage
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. 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!
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.
This fresh spaghetti sauce is my favorite way to use home grown tomatoes. Let me know of you tried it or made any tweaks by sharing a comment and rating. 🍅🍝
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, minced
- 10-12 basil leaves, chopped
- 1 tablespoon oregano, finely chopped
- 1-2 tablespoons brown sugar, (start with 1 tablespoon, taste, and add more as you go along as needed)
- 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 with the lid off. The longer the better. Be sure to keep an eye on it and check often, tomatoes can burn quickly!If you want to simmer 2+ hours, simmer with the lid on for the first hour, then remove the lid and continue simmering until thickened.
- Serve over cooked pasta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
If I seal my jars like in canning. O shouldn’t have freeze them correct?
Yes, be sure to see our post on canning spaghetti sauce to make sure you are doing it correctly and safely. https://www.favfamilyrecipes.com/canned-spaghetti-sauce/
I made this last year and loved it. What do you think about adding bunches of cherry tomatoes, not blanched, to my standard sized blanched tomatoes?
I haven’t tried that but I don’t see why not! Sounds yummy!
I liked the recipe and am wondering if I leave out the mushrooms is there anything I should add or subtract. Thanks
No, you can just leave them out.
Absolutely love this recipe! 2nd time I’ve made it this summer, with the abundance of tomatoes my garden has produced. Thank You! This recipe is definitely a “keeper”.
So glad you like it!
I simmered it for about 2 1/2 hours. The flavor was good, however, it was still pretty “soupy.” Definitely would have been tomato soup had I not had the hours time to cook it. There was no mention of thickening? I had to Google info when I was noticing it was remaining watery, but ended up not adding anything – I just tipped my plate to drink the tomato juice after.
Loved this recipe, I did add some nutmeg, ginger and celery salt. As my Grandma would add. Fresh is best, didn’t have enough tomatoes as I wanted a larger amount so used 2 -28oz peeled whole tomatoes along with roasting my garden fresh. Got a 5 qt. 3/4 full. Thank you
You are welcome, I’ll have to try your spice additions!
Does the tomato juice in the bowl under the strainer get added to the sauce?
And the gel & seeds that are strained out do not go into the sauce?
I’m not sure what you are asking? Are you wondering about straining the tomatoes through a juicer?
I forgot to add the Stars! Five stars all the way.
Thank you so much!!! So glad you liked it!
Made it exactly to recipe! Love it! So good. Everything was fresh right out of my garden.. tomatoes, herbs, etc
Wonderful!
Thanks Christy! Glad you can enjoy those garden tomatoes all year round!
Can you tell me how many days this will stay fresh in the fridge? Or can it be frozen? Made it once and plan to take some to my daughter. Thanks!
It will stay fresh for 3-4 days in the fridge and YES it can absolutely be frozen. Just thaw completely before re-heating. Hope this helps!
omg best tomatoes ever,by roasting them
Totally agree, worth the extra effort!
I’m trying it with the roasted tomatoes
Hopefully it comes out good
I am so sad. I spent over two hours on this sauce, and even with the lid on it evaporated too much and too fast and burned on the bottom so I had to throw it out. I did only have enough tomatoes to do 1/2 of the recipe and we do live at altitude but since it said you could simmer for 8 hours I thought two would be safe…so disappointed we don’t get to taste the finished product and I ruined 4 pounds of tomatoes from my garden…😢
Oh my goodness, I am so sorry this happened! I know it is too late now, but it is critical to keep a close eye on tomatoes. They burn so fast! Depending on the type of tomatoes and how watery they are, sometimes it takes 2-3 hours, sometimes 8. Hopefully you still have some tomatoes on the vine so you can try again!
Ohhh that’s awful! Im making it tomorrow with my harvest, I would be so sad! 😥
If I understand your directions, seeds are not removed unless I roast the tomatoes?
You can choose whether or not to remove the seeds, whether you roast the tomatoes or blanch them. It really just comes down to personal preference.
What if your family absolutely will not eat mushrooms? Does it work the same without them? Anything else I should add in place of them?
You can totally just leave them out. No biggie!
I’m with Jane – can’t do the mushrooms. So leave out the soy sauce as well?
You can still add soy sauce to give it a boost of flavor 🙂
Like many summer gardeners, I have a bunch of tomatoes all at once. Can I use your recipe, add meat and freeze? thanks.
Yes! You can totally freeze the sauce and it will re-heat great!
What’s the best container to freeze it in? Glass jars, plastic Tupperware?
You can do wither one. I like using thick, plastic Tupperware because it stacks better and I don’t worry about it breaking but a lot of commenters on here have had success with freezing in glass jars. It really depends on your personal preference. I hope this helps!
My mom and I have done freezer spaghetti sauce for years. We have always used vacuum seal bags (do not use off brands). This year I’m going to try this recipe, not completely fond of the other and always end up adjusting it a lot once I pull it out, hopefully doing it today. I have 10 gallons of tomatoes to process. Using the vacuum seal bags, we haven’t had any issue using sauce that was made 2 years ago. Make sure to lay flat to freeze, saves a lot of freezer space. We do the same with enchilada sauce too. And make a green enchilada sauce with all the leftover green tomatoes at the end of the season. Again… they have kept in the freezer for over 2 years.
We absolutely love this recipe! We’ve been making big batches and freezing in portions for weekly spaghetti dinners.
I would love to can it to get it out of the freezer. Have you tried canning this?
So glad you love this recipe, thank you! Yes it can absolutely be canned but it must be pressure canned. Here is a direct link for how to pressure can and at what pressure and times: https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/spaghetti-sauce-with-meat/ Hope this helps!
Had a bunch of tomatoes and was leaving for a trip and wanted to use them up. I tripled the recipe. To add a little depth of flavor, I added some Worcestershire sauce, some red wine, and a Parmesan rind (We save them and keep them in the freezer.). It’s a great recipe. Thanks!
You’re welcome, Christina. I’m glad you liked the recipe. Thanks for sharing your additions!
This sauce is DELICIOUS. I am trying to be patient while it simmers; but, I got a small bowl of it and ate it like soup. It is everything you said it is.
I’m so happy you like it as much as we do! ❤️
12-14 of my tomatoes only come out to about 2 pounds, is that ok? Or do I need 6-8 pounds of them total?
This sauce is AMAZING! I followed the recipe to the letter and it is by far the best sauce I’ve ever made. The recipe made enough for spaghetti night, leftovers the next day and I still had enough to make a mini lasagna. This will be my go-to sauce from now on. Thank you!
I’m glad you feel the same way we do about this sauce. 🙂 Thank you so much for your comment!
I added about 1/3 cup of strong coffee, cut the acidity and brought out such a meaty flavor. Delicious!
Ive never heard of using coffee in spaghetti sauce before, glad it worked out well!