Easy Fresh Tomato Sauce with Pasta

Name: Best Fresh Tomato Sauce with Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb Pasta; 8 Roma tomatoes (quartered lengthwise); 3 cloves garlic (thinly sliced); 2 tbsp olive oil; 5 basil leaves (chiffonade); Salt; Oregano (optional)

TL; DR Summary - Fresh Tomato Sauce

👩🏼‍🍳 Cook Level: Easy/Beginner

⏱️ Cook Time: ~20 minutes

📖 Dietary Info: Dairy, nightshades (tomatoes)

😋 Taste: Buttery, saucy (without being too heavy), garlicky, salty, savory.

💖 Why You'll Love: This pasta sauce is versatile and goes with many different dishes, but of course is fantastic with any shape of pasta you choose.

🍽️ 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 chicken cutlets, spooned over a simple sheet pan baked salmon, or pair with a side of sautéed vegetables like garlicky stove top green beans or sautéed broccoli rabe with garlic.

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Recipe 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.

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.

How to make fresh tomato sauce with pasta

Step 1: Slice each Roma tomato lengthwise to make two halves, then slice again to make quarters.

roma tomatoes in a large pan with olive oil.

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."

basil and garlic added to simmered tomatoes to make a fresh tomato 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.

Mistakes I've Made (to avoid!)

Do NOT crowd the pan. I repeat: DO NOT CROWD THE PAN. The tomatoes will not simmer and soften the way they should. Use a larger pan than you think.

Don't add the garlic in right away. I have found that in several tests of this recipe that adding the garlic in towards the middle (as the tomatoes produce liquid) helps the garlic cook down without running the risk of burning. I choose to do this when I make my sautéed garlic broccoli rabe too.

Remember to use a lid to cover and expedite the cooking process. It's a simple yet effective thing to remember!

Fresh Tomato Sauce FAQs

How do I store this tomato sauce?

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.

Do I need to keep the skin on the tomatoes for this tomato sauce?

This recipe was made to keep the skin of the tomatoes on while they simmer. It adds texture and flavor. I've made this for years since learning how to from my family, and we've always used the skins. The skins peel off easily as they begin to render down in the oil. I would suggest keeping the skins in this tomato sauce unless you absolutely cannot.

Can I add this pasta sauce to the freezer?

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.

Can I use tomatoes others than Roma?

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.