Spaghetti Sauce with Fresh Tomatoes

Are you craving Italian food like Nonna used to make? This homemade tomato sauce from fresh tomatoes might not be her secret recipe, but it sure is just as delicious. Once you try this tasty, fresh recipe, you will never go back to the jarred stuff again!

Get ready to use this tomato sauce on all your pastas, lasagnas, and pizzas until the end of time.

Homemade Spaghetti Sauce Ingredients

Here's what you'll need to make this simple spaghetti sauce:

• Fresh tomatoes: Try to stick with plum tomatoes, like Roma, San Marzano, and cherry tomatoes. Be sure to peel the tomatoes (and remove the seeds, if you like, but it's not necessary).
• White sugar: The sugar will balance out the acidity and give the sauce a hint of sweetness.
• Onion: Onions will add a depth of flavor to the sauce as they cook down.
• Spices: Garlic powder, basil, parsley, and salt will increase the flavor of the sauce. We think the recipe is great as is, but some reviewers like to add additional spices, like oregano, red pepper flakes, or Italian seasoning.

How to Make Tomato Sauce From Fresh Tomatoes

Making tomato sauce from scratch is really easy, especially when you follow the detailed recipe below with step-by-step instructions. But here's what you can expect from this homemade sauce:

1. Peel the tomatoes.
2. Cook the onion and garlic.
3. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the sauce thickens.

Learn more: How to Peel Tomatoes

How to Thicken Tomato Sauce

The easiest way to thicken tomato sauce is by simply simmering the sauce for longer. The longer you allow it to simmer, the more liquid will evaporate.

If you don't have the time (or patience) to let the sauce simmer longer, you can add a cornstarch slurry (one part cornstarch and one part water). Gradually whisk in the slurry until the sauce reaches your desired consistency.

How to Use Homemade Spaghetti Sauce

You can use this homemade tomato sauce in your favorite spaghetti dish, lasagna, pizza, or any other recipe that calls for spaghetti sauce. The sky's the limit!

How to Store Tomato Sauce From Fresh Tomatoes

Store homemade tomato sauce in a Mason jar or other airtight container for three to five days.

You can also can your homemade tomato sauce to make it shelf-stable. To do this, you will need to add citric acid or lemon juice to the sauce to make sure the acidity levels are safe. Then, sterilize your jars by boiling them for about 10 minutes. Fill the jars with sauce. Then, process the jars in a stockpot with boiling water for at least 10 minutes.

Store canned tomato sauce in a cool, dark place for up to 12 months. Once opened, store in the refrigerator and use within a few days.

Learn more: How to Can Food

Can You Freeze Tomato Sauce From Fresh Tomatoes?

Yes, you can definitely freeze homemade tomato sauce! Spoon completely cooled tomato sauce into zip-top freezer bags. Squeeze out the excess air, label and date each bag, then store flat in the freezer for up to three months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"I've made this recipe three times now, currently working on a fourth, and I have loved it every time. It's very versatile, and can be tweaked easily. The second time, I added oregano and red pepper flakes, and that was a great addition. I've also made it with huge bunches of fresh basil, and that was wonderful," raves BrookieCookie. "The flavor gets better with age. It also freezes well in a ziploc bag. I didn't notice a reduction in flavor or color after freezing. It's my go to now!"

"This was bursting with flavor. I used it on meatball subs. The chunky sauce was perfect. The only change I made was using jarred minced garlic instead of garlic powder. Saved to favorites. Will definitely use again," according to Charlene Slaybaugh.

"I had gotten about 5 pounds of tomatoes for a coworker and needed to figure out a way to use them. This was just the right recipe!" says Tonya Crawford. "I used fresh garlic instead of garlic powder. The taste is great, even my son, who is picky likes it."

Editorial contributions by Bailey Fink