This is THE easiest, most flavorful fresh tomato sauce recipe, guaranteed.
Pasta recipes are always on trend, and when we're looking for an ultra easy and simple sauce recipe, this fresh tomato sauce pasta is exactly what you need. Simmered Roma tomatoes, fresh garlic, basil, and olive oil all come together in just under 30 minutes, bringing you all the Italy vibes in the comfort of your own cucina.
While this recipe calls for fresh tomatoes to make the sauce, it can be made all year long. Tomato season is in its peak during July/August, but you can make this literally any time with a batch of good, fresh tomatoes from the store.
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Recipe at a Glance
- Cook Level: This recipe is super simple and considered an entry level recipe. All you really need to know how to do is cut tomatoes and add to a pan.
- Cook Time: The tomatoes take about 20 minutes to render down into a fresh tomato sauce, and from there, it's a matter to making the pasta and tossing. In total, this recipe will take just under 30 minutes.
- Taste: Buttery, saucy (without being too heavy), garlicky and savory.
- Best Served With: Of course, this sauce goes perfectly with pasta, but if you plan on making this a full meal, you can easily pair this sauce with grilled, pan seared, or pan fried and breaded chicken cutlets, spooned over a baked salmon, or pair with a side of sautéed vegetables like green beans.
Tips and Key Reminders
- Sprinkle the tomatoes with a good amount of salt as they render down in the pan. This will help season the entire sauce, and also aid in the breakdown of the tomatoes themselves.
- Add the garlic halfway through the cooking time in order to preserve the garlic from burning.
- Keep the heat on a medium to medium low flame so that the tomatoes stew and cook down instead of burning.
- Cook your pasta to al dente then ladle directly into the sauce. The pasta will still retain some pasta water which will also add some starch to the sauce, naturally thickening it and giving even more flavor.
The Main Ingredients
- Roma Tomatoes - these have a natural sweetness to them, and when simmered let out a lot of liquid, hence a lightened up sauce.
- Garlic - the garlic is added in halfway through the tomatoes simmering.
- Basil - fresh basil always give added herby flavor, plus, it's a classic Italian ingredient!
- Olive Oil - olive oil is the fat that cooks down the tomatoes.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Process Photos
Step 1: Slice each Roma tomato lengthwise to make two halves, then slice again to make quarters.
Step 2: In a deep pan, heat the tablespoons of oil on a medium-high heat. Add the tomatoes to the pan, toss them in the oil to coat and cover, lowering the flame to medium. Let the tomatoes sweat and "stew" down for approximately 5-6 minutes.
Step 3: As the tomatoes begin to soften, use the wooden spatula or tongs to lightly press into each tomato to break down the tomatoes, release more liquid, and create a "sauce."
Step 4: Add the torn basil and sliced garlic. Continue to cook the sauce on a low flame or a simmer for an additional 5-10 minutes, allowing the ingredient to marry. Toss over fresh pasta and serve with a garnish of fresh parmesan.
Swaps and Substitutions
- Tomatoes - instead of using fresh tomatoes, feel free to use a can of whole tomatoes or grape tomatoes. Grape tomatoes will add a little more sweetness to the recipe, which I've tested before and it came out amazing!
- Basil - I strongly suggest using fresh basil for this, but if you do not have it, dried basil is fine too.
- Pasta - spaghetti is classic for this type of sauce, but you can use other shapes like rotini, rigatoni, or fettuccine. If you're gluten free, use your favorite GF pasta. I love the brand Jovial for this recipe.
- Oil - you could swap out the olive oil for avocado oil or coconut oil. Coconut oil will have a different flavor, where avocado oil is a pretty neutral oil.
Frequently Asked Questions
Add any leftover pasta can be added to a airtight container and place in the fridge. The sauce will keep in the fridge for up to 5 days.
This recipe holds up well in the freezer in a tightly sealed container for up to one month. Defrost the day before you plan to use it, and when you want to reheat, add to a pan with a tablespoon of olive oil and water, and cook until warm.
Yes! Feel free to use cherry tomatoes, grape tomatoes, San Marzano tomatoes. I would not suggest using a canned tomato as we want to keep this as fresh as possible.
Hungry for more?
Looking for other yummy pasta recipes like this? Try one of these!
Best Summer Pasta Recipe
Equipment
- 1 Deep pan
- 1 Wooden spatula
- 1 strainer for pasta
- 1 large pot for pasta
Ingredients
- 1 lb Pasta
- 8 Roma tomatoes quartered lengthwise
- 3 cloves garlic thinly sliced
- 2 tablespoon olive oil
- 5 basil leaves chiffonade
- Salt
- Oregano optional
Instructions
- To prepare the tomatoes, rinse and slice lengthwise to make two halves, then slice again to make quarters. Remember to keep the skin on!
- Finely slice the garlic cloves and set aside.
- In a deep pan, heat the tablespoons of oil on a medium-high heat. Add the tomatoes to the pan, toss them in the oil to coat and cover, lowering the flame to medium. Let the tomatoes sweat and "stew" down for approximately 5-6 minutes.The tomatoes will begin to separate from the skins, this is what we want!
- Add in the garlic, salt, and cover again. As the tomatoes begin to soften, use the wooden spoon or tongs to lightly press into each tomato to create a "sauce" - the tomatoes will turn very soft and start to resemble a tomato sauce.
- Take the basil leaves and roll them on a cutting board; slice them into thin strips and add to the tomato sauce.
- Lower the flame to a simmer and let it cook for another 3-4 minutes. Serve over pasta, fish, chicken, or vegetables.
Fiona says
One of the best recipes I've made in a while. I love that your recipe is just four ingredients and doesn't need to include anything fancy. I put this over some ziti and made chicken with it. We all loved it!
Lauren says
Perfect recipe for warmer days! Made this tonight and I look forward to making more all summer so I can keep Sunday dinner going without the intense work/heat of making full sauce. Thank you!
Morgan Peaceman says
Thank you Lauren! It's a family favorite and I'm so glad you loved it 🙂
Amanda G says
I've made this recipe so many times, and can't wait to finally have tomatoes from my garden to make this again. It's so simple, easy, and the smell of my kitchen is amazing coming from the stove. This is a big hit!