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This Homemade Spaghetti Sauce with Fresh Tomatoes is one of the best ways to use ripe garden tomatoes. It is thick, hearty, and filled with onions, mushrooms, garlic, fresh herbs, and plenty of rich tomato flavor. Serve it over spaghetti, use it in lasagna, or make a double batch to freeze for an easy dinner later.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“My husband said it was the best pasta sauce I have ever made. The depth of flavor and simplicity was similar to what we experienced in Italy. It will be my go to recipe from now on.” – LuAnne
“By far the best sauce I’ve ever made. The soy sauce in the mushrooms adds a deep richness. You will never regret making this.” – Carolyn
“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.” – Cheryl
Why I Love This Sauce
I have been making homemade spaghetti sauce with fresh tomatoes for years, especially when our garden tomatoes are coming on faster than we can eat them. The flavor is so much fresher than sauce from a jar, and I love being able to adjust the texture and seasonings as it cooks.
The mushrooms give the sauce a hearty texture, and my little trick of adding soy sauce to the mushrooms brings out a rich, savory flavor without making the sauce taste like soy sauce. Fresh basil, oregano, garlic, and slowly simmered tomatoes finish it off. It takes a little longer than opening a jar, but most of that time is hands-off simmering, and the flavor is well worth it.
This sauce is also very flexible. You can keep it meatless, add ground beef or sausage, leave it chunky, blend it smooth, or roast the tomatoes first for even more concentrated flavor.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- Why I Love This Sauce
- Ingredients You’ll Need
- Ingredient Additions and Substitutions
- Make It a Meat Sauce
- How to Make Spaghetti Sauce with Fresh Tomatoes
- Best Tomatoes to Use
- Roasting Fresh Tomatoes
- No Fresh Tomatoes? No Problem!
- Recipe Tips
- Frequently Asked Questions
- Troubleshooting
- Make Ahead and Storage
- Pairing Ideas
- More Homemade Pasta Sauce Recipes
- Homemade Spaghetti Sauce with Fresh Tomatoes Recipe
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.
Make It a Meat Sauce
You can easily turn this into a hearty spaghetti meat sauce.
Brown about one pound of ground beef, ground pork, Italian sausage, ground turkey, or a mixture of meats. You can cook the meat with the onion or brown it separately and drain any extra grease before adding it to the sauce.
Continue with the recipe as written and let the meat simmer with the tomatoes and seasonings. The longer simmering time helps the meat flavor blend into the sauce.
You can also add cooked meatballs, shredded beef short ribs, or sliced Italian sausage. For another option, try our homemade meat sauce.
How to Make Spaghetti Sauce with Fresh Tomatoes
- 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.
- 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.
- 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.
- Add the tomatoes and seasonings. Stir in the crushed tomatoes, basil, oregano, brown sugar, salt, and pepper. Bring the mixture to a gentle simmer.
- 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.
- 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.
Roasting Fresh Tomatoes
Roasting the tomatoes first is optional, but it concentrates their flavor and brings out their natural sweetness. This is especially helpful when your tomatoes are juicy or a little less flavorful.
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Cut the tomatoes in half. Scoop out some of the loose seeds and gel, then place the tomatoes cut-side down on the baking sheet.
- Roast until the skins blister and the edges begin to brown, about 30 to 45 minutes depending on the size and variety of the tomatoes.
- Pour any liquid from the baking sheet through a strainer and save it.
- Let the tomatoes cool enough to handle, then pull off the loosened skins.
- Add the roasted tomatoes and strained juices to the sauce pot and continue with the recipe.
Small cherry or grape tomatoes can be roasted with chopped onion, garlic, bell pepper, and a little olive oil. Their skins are thin enough that you can usually blend everything together without peeling them.
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
The soy sauce is added to the mushrooms rather than directly to the finished sauce. It brings out their deep, savory flavor, similar to the way I prepare sautéed mushrooms. The finished sauce should not taste like soy sauce. You can use low-sodium soy sauce, gluten-free tamari, or leave it out.
Simmer the sauce uncovered so excess water can evaporate. A wide pot will help it reduce more quickly. You can also add tomato paste one tablespoon at a time or blend part of the sauce with an immersion blender. Remember that the sauce will continue to thicken slightly as it cools.
Peeling the tomatoes gives the sauce a smoother texture, but it is not required. You can leave the skins on if you do not mind a more rustic texture. Blend the tomatoes well if you are keeping the skins.
No. I remove the rough stem area, but I do not usually remove all the seeds. You can scoop them out if you prefer a smoother sauce or if your tomatoes contain a lot of watery seed gel.
Yes. Sauté the onion, mushrooms, garlic, and soy sauce on the stovetop first. Transfer everything to a slow cooker and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. Leave the lid slightly cracked during the last hour if the sauce needs to thicken.
This particular recipe has not been tested for safe home canning, and it contains low-acid ingredients such as onions and mushrooms. Do not use it as a canning recipe. Use our tested canned spaghetti sauce recipe when you want shelf-stable sauce.
The final amount depends on how juicy the tomatoes are and how long you reduce the sauce. It generally makes about 5 to 7 cups, or approximately six 1-cup servings.
Yes. Fully ripe tomatoes may not need much added sugar. You can also add finely grated carrot with the onion for natural sweetness or add a splash of red wine. Taste the finished sauce before deciding whether it needs any sugar.
Yes. Granulated sugar will balance the acidity, but brown sugar adds a slightly deeper flavor. Begin with a small amount of either one and add more only as needed.
Marinara is usually a simpler tomato sauce made with tomatoes, garlic, herbs, and olive oil. Spaghetti sauce is a broader term and may include onions, mushrooms, vegetables, meat, or additional seasonings. This recipe is heartier than a basic marinara but can still be used anywhere you would normally use pasta sauce.
Yes. Add a splash of dry red wine after the onion and mushrooms have cooked. Let it simmer for two or three minutes before adding the tomatoes so the flavor has time to concentrate.
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.
Make Ahead and Storage
This sauce is a great make-ahead recipe because the flavor gets even better after the ingredients have had time to sit together.
Allow the sauce to cool, then transfer it to an airtight container. Store it in the refrigerator for 3 to 4 days.
To freeze the sauce, cool it completely in the refrigerator first. Transfer it to freezer-safe containers, glass jars, or resealable freezer bags. Leave room at the top of rigid containers and jars because the sauce will expand as it freezes.
Freezer bags can be laid flat until frozen and then stacked to save space. The sauce can be frozen for up to six months, although the flavor and texture are best within the first three months.
Thaw frozen sauce overnight in the refrigerator. Reheat it in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if it has become too thick.
Pairing Ideas
Serve this Homemade Spaghetti Sauce with Fresh Tomatoes over spaghetti with Olive Garden Salad, Loaded Cheesy Garlic Bread, or Oven Roasted Green Beans. You can also use it to make Meatball Sub Sandwiches or Chicken Parmesan Sandwiches.
More Homemade Pasta Sauce Recipes
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- Marinara Dipping Sauce
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- Browse All Our Italian Sauces
This fresh tomato spaghetti sauce is one of my favorite ways to use ripe garden tomatoes. Give it a try, then leave a comment and a rating below to let me know how you served it or what vegetables you added. 🍅🍝
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 and prepare a large bowl of ice water. Cut a shallow X in the bottom of each tomato. Place a few tomatoes at a time in the boiling water for 30 to 60 seconds, or until the skins begin to loosen.
- Immediately transfer them to the ice water. Peel the tomatoes and remove the tough stem areas. Cut the tomatoes into quarters and place them in a food processor or blender. Pulse a few times until they reach the consistency of crushed tomatoes. Do not overprocess. Set aside.
- Heat the olive oil in a large, heavy pot over medium heat. Add the onion and sauté until softened and translucent. Add the mushrooms and cook for 2 to 3 minutes. Stir in the soy sauce and garlic and cook for another 30 to 60 seconds, or until the garlic is fragrant.
- Add the crushed tomatoes, basil, oregano, 1 tablespoon brown sugar, salt, and pepper. Stir well and bring the sauce to a gentle simmer.
- Simmer uncovered for at least one hour, stirring occasionally and scraping the bottom of the pot. Taste and add more brown sugar, salt, or pepper as needed. When simmering for two hours or longer, cover the pot during the first hour, then uncover it and continue cooking until the sauce reaches your preferred thickness.
- Taste once more and adjust the seasonings. Serve hot over cooked pasta or use in your favorite pasta dish.
Notes
- Tomato size, sweetness, and water content vary, so adjust the simmering time and seasonings as needed.
- For a chunky sauce, pulse the tomatoes only a few times and coarsely chop the vegetables.
- For a smooth sauce, blend the finished sauce with an immersion blender.
- If the sauce is too thin, simmer it uncovered longer or add tomato paste one tablespoon at a time.
- To make meat sauce, brown one pound of ground beef or sausage with the onion, drain any excess grease, and continue with the recipe.
- Two 28-ounce cans of whole or crushed tomatoes can be substituted for fresh tomatoes.
- For the slow cooker, sauté the vegetables first, then cook the sauce on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- This recipe has not been tested for home canning. Use a tested canning recipe when making shelf-stable sauce.
- Refrigerate leftovers for 3 to 4 days or freeze in airtight containers for up to six months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We want to hear from you! Please leave a review.
So delicious. Added some roasted bell peppers.
I did a double recipe and added one small can of paste. Came out delicious. Thanks
So glad it was a hit!
Can you can this recipe?
We have a delicious recipe for Canned Spaghetti Sauce: https://www.favfamilyrecipes.com/canned-spaghetti-sauce/
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!
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
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?