A Fresh Tomato Sauce Recipe is something everyone needs in their pasta recipe repertoire. It can be made in a matter of minutes and requires only a few basic ingredients to produce the most delicious, fresh-tasting sauce. Once you try homemade tomato sauce, you’ll never go back to anything in a jar!
Step#1: Slice the Tomatoes
- I like to use Roma tomatoes which are readily available and full of tomato flavor. T
- They are also less juicy than other tomato varieties which makes them great for a sauce since you end up with less water and more flavor.
- If buying Roma tomatoes off-season, place them on the window sill for 2-3 days and their flavor will be even better.
- Slice the tomatoes in half and then cut them into large diced pieces.
- I don’t think it’s necessary to peel Roma tomatoes for making a sauce. Their skins are thin enough that they just cook down into the sauce without a problem.
Step#2: Cook the Tomatoes
- Heat a skillet with olive oil. The tomatoes will cook in the olive oil until they are tender and fragrant.
- The olive oil gives the tomatoes flavor but also adds to their sauciness.
Step#3: Season the Tomatoes
- I like to add a least 1-2 cloves of minced garlic to this sauce, but wait to add the garlic until the tomatoes get a head start and release their juices.
- Otherwise, the garlic will burn in the hot oil and ruin the flavor of your tomato sauce.
Adding the Wine
- Once the tomatoes start to break down and you can see a sauce develop then you’ll add the wine.
- I like to use a dry white wine such as a chardonnay, Sauvignon Blanc or a Pinot Grigio.
- But you can also swap the wine for a little squeeze of lemon juice if you don’t drink or want to avoid the alcohol. I did this a lot when I was pregnant with my kids!
Then season with salt and pepper and simmer until the mixture is reduced and thickened. The final step is to add some fresh basil. If you don’t have fresh, dried works too!
It’s best to drain your pasta and add it to the skillet, as opposed to adding the sauce to the pasta. This will assure that the pasta is fully covered in the tomato sauce when you go to serve it and will also prevent the pasta from clumping up.
To create a nice presentation, twist the pasta with tongs and swirl it around into a nest design in a shallow bowl.
Top with freshly grated parmesan cheese. Grating parmesan cheese right before serving your pasta is the best way to enjoy it!
Top off your pasta with a sprig of fresh basil and you’ll have a beautiful pasta recipe that feeds the body and soul.
You May Also Like These Pasta Recipes
- Pasta with Sausage and Broccoli
- Homemade Lasagna
- 15-Minute Pesto Gnocchi with Veggies
- Sweet Potato Gnocchi
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- ½ lb (230 g) of angel hair pasta
- 1 tbsp (15 ml) olive oil
- 8 Roma tomatoes, diced
- 1 clove garlic, minced
- Splash of dry white wine (or 2 tbsp (30 ml) water or a squeeze of fresh lemon juice to taste)
- ½ tsp (2.5 ml) salt
- freshly cracked pepper to taste
- ¼ cup (40 g) of fresh basil
- garnish with freshly grated Parmesan cheese and fresh basil sprig
Boil angel hair pasta according to package instructions.
Meanwhile, heat olive oil in a large saute pan. Add tomatoes and saute until soft. Add garlic and stir to combine. Then add a splash of wine (or water or lemon juice). Simmer until sauce is reduced and thickened. Season with salt and pepper, and fresh basil.
Drain pasta and add to the sauce stirring to combine. To serve place in shallow bowls, top with grated parmesan cheese and garnish with fresh basil.
If buying Roma tomatoes off-season, place them on the window sill for 2-3 days and their flavor will be even better.
I don't think it's necessary to peel Roma tomatoes for making a sauce. Their skins are thin enough that they just cook down into the sauce without a problem.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 30mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 3g