It’s hard to beat the flavors from a Fresh Tomato Sauce! This summer, take full advantage of all the delicious, ripe tomatoes and make our sauce! Everyone will be so impressed by the flavors! Toss it with your favorite pasta or use it for dipping delicious bread, for the best tomato sauce experience!
Let’s dive right into this Fresh Tomato Sauce recipe, shall we? Seriously, we love this recipe so very much. There’s nothing quite like making a batch of tomato sauce using FRESH tomatoes! The results are light, sweet, tangy, slightly acidic, and incredibly flavorful!
I love to hang onto a few roasted tomatoes, before blending the rest into the sauce, to top each serving with a little burst of goodness. We simply toss the sauce with some pasta (our favorite is bucatini) and then top it off with the roasted tomatoes, fresh basil, a lil freshly grated Parmesan and that’s it! A true summer in a bowl sort of meal!
How to Make Fresh Tomato Sauce
Ingredients
Process
- Preheat oven to 375˚F. In a ceramic or glass baking dish combine tomatoes, garlic, shallot, and thyme. Drizzle with oil and season with salt and pepper. Toss together.
- Place tomato mixture into the oven and roast for 25 minutes. Remove from oven and toss together. Place tomatoes back into the oven for another 15 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
- Remove tomatoes from oven and discard thyme sprigs. Pour roasted tomato mixture into a blender, reserving about 1 1/2 cups roasted cherry tomatoes for garnish.
- Blend tomato mixture until “chunky-smooth”.
- Pour mixture into a skillet. Place over medium heat and simmer. Stir in tomato paste and basil and season with salt and pepper.
- Stir and simmer for 4 to 5 minutes, until slightly thickened.
- Remove from heat and stir in butter.
- Add pasta and toss together until well coated.
- Top with reserved roasted cherry tomatoes, fresh basil leaves, and grated Parmesan.Serve.
Is Tomato Paste Necessary?
Yes! I know it seems strange to add tomato paste to a fresh tomato sauce, but the tomato paste is actually what gives the sauce body. Without it the tomato sauce would resemble something closer to a watery, thin sauce. Not only does it help to give the sauce body, but because it’s so concentrated, it also gives the sauce a nice depth of tomato flavor.
Tips and Tricks for Success
- As mentioned above, add tomato paste! It will really help add body and depth of flavor to your sauce. Otherwise you may end up with more of a ‘tomato water’ than sauce.
- Although you don’t have to reserve some of the roasted cherry tomatoes for garnish, I think it makes a huge difference, especially when serving with pasta. The bursts of concentrated fresh tomato is the best!
- Although we don’t do this, if you want a smoother consistency with your sauce (and you want to omit the seeds), instead of blending it up, you can run the tomatoes through a food mill.
Canning Fresh Pasta Sauce
Fresh pasta sauce can have a pretty long shelf life, especially when properly canned. When properly canned, you can also keep your pasta sauce in the pantry for 12 to 18 month at a time! We love using this step by step guide for basic canning!
Once you open/unseal the jar of sauce, any unused sauce should be refrigerated in an airtight container and used within 4 to 5 days.
What to Serve with our Fresh Tomato Sauce (Pasta)
We obviously love this tomato sauce tossed with some pasta, but we also love using it as a dipping sauce for a variety of things like:
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Fresh Tomato Sauce
It’s hard to beat the flavors from a Fresh Tomato Sauce! This summer, take full advantage of all the delicious, ripe tomatoes and make our sauce! Everyone will be so impressed by the flavors! Toss it with your favorite pasta or use it for dipping delicious bread, for the best tomato sauce experience!
Servings:
INGREDIENTS
INSTRUCTIONS
Preheat oven to 375˚F. In a ceramic or glass baking dish combine tomatoes, garlic, shallot, and thyme. Drizzle with oil and season with salt and pepper. Toss together.
Place tomato mixture into the oven and roast for 25 minutes. Remove from oven and toss together.
Place tomatoes back into the oven for another 15 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
Remove tomatoes from oven and discard thyme sprigs.
Pour roasted tomato mixture into a blender, reserving about 1 1/2 cups roasted cherry tomatoes for garnish.
Blend tomato mixture until “chunky-smooth”. Pour mixture into a skillet.
Place over medium heat and simmer.
Stir in tomato paste and basil and season with salt and pepper. Stir and simmer for 4to 5 minutes, until slightly thickened.
Remove from heat and stir in butter. Add pasta and toss together until well coated.
Top with reserved roasted cherry tomatoes, fresh basil leaves, and grated Parmesan.Serve.
NOTES
- Add tomato paste! It will really help add body and depth of flavor to your sauce. Otherwise you may end up with more of a ‘tomato water’ than sauce.
- Although you don’t have to reserve some of the roasted cherry tomatoes for garnish, I think it makes a huge difference, especially when serving with pasta. The bursts of concentrated fresh tomato is the best!
- Although we don’t do this, if you want a smoother consistency with your sauce (and you want to omit the seeds), instead of blending it up, you can run the tomatoes through a food mill.
Calories: 232kcal Carbohydrates: 16g Protein: 4g Fat: 18g Saturated Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.2g Cholesterol: 15mg Sodium: 972mg Potassium: 806mg Fiber: 3g Sugar: 9g Vitamin A: 1935IU Vitamin C: 76mg Calcium: 54mg Iron: 3mg
CUISINE: Italian
KEYWORD: cherry tomato recipes, fresh tomato recipes, summer recipes
COURSE: dinner, lunch, sauce
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