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A close up of a bowl of spaghetti showing the texture of the sauce
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4.95 from 242 votes

Homemade Spaghetti Sauce with Fresh Tomatoes

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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Homemade Spaghetti Sauce
Servings: 6 servings
Calories: 128kcal
Author: Erica Walker

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.

Video

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

Calories: 128kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 1292mg | Potassium: 762mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2100IU | Vitamin C: 37.3mg | Calcium: 52mg | Iron: 1.4mg