Making homemade fresh tomato sauce with herbs is easier than you might think - and once you try it, you'll never want to go back to store-bought versions. It's simple, full of flavor, and perfect for spaghetti.
This fresh tomato sauce with rosemary is simple, flavorful, and made with just a handful of ingredients. Sweet, ripe tomatoes are gently simmered with onion, garlic, olive oil, and herbs to create a light yet rich marinara sauce that tastes like summer on a plate.
I love serving this sauce with spaghetti, but it works beautifully with any kind of pasta. It's especially perfect during tomato season, when fresh tomatoes are at their peak and full of flavor. Plus, it's a great way to use up a surplus of tomatoes - whether you freeze it or preserve it in jars for later.
Why You'll Love This Recipe
Ingredients
- Fresh tomatoes: Use ripe, flavorful tomatoes for the best taste. Any variety works as long as they're juicy.
- Onion: Adds mild sweetness and depth to the sauce.
- Garlic: Gives the sauce its classic, aromatic base.
- Olive oil: Use good-quality extra-virgin olive oil for the best flavor.
- Italian herbs: Fresh or dried herbs like basil, oregano, thyme, rosemary, or sage all work well.
- Fresh basil: Stirred in at the end for freshness and aroma.
- Salt & black pepper: To season and balance the flavors.
- Sugar: Just a pinch helps balance the acidity of the tomatoes (optional).
- Tomato paste: Optional, for a slightly thicker and more intense tomato flavor.
See recipe card for quantities.
How To Make
- Peel and finely chop the onion and garlic. Wash and dice tomatoes. → Tip: Always use a serrated knife to cut tomatoes.
- Heat a large pot with olive oil. Add garlic and onion and sauté for a few minutes until translucent and fragrant.
- Add diced tomatoes and Italian herbs.→ All Italian herbs such as rosemary, basil, oregano, thyme, or sage are suitable. Whether using fresh or dried herbs doesn't matter.
- Bring to a boil, reduce heat, pop on the lid, and let it simmer for 20 minutes. Take off the lid and let it simmer for another 10 minutes so that that excess liquid can evaporate.
- Season with salt, sugar, and black pepper. Stir in basil leaves. Optional: Stir in 1-2 tablespoons tomato paste for a slightly thicker and more aromatic tomato sauce.
Recipe FAQ
How long does fresh tomato sauce last? You can keep it refrigerated in a sealed container for a few days. OR pour the boiling hot tomato sauce in a with hot water washed preserving jar and close immediately. This way, it will last for weeks.
Can I freeze the sauce? Yes, of course. Freeze it directly in portions for up to 3 months. Defrost straight into a pot over medium heat. You don't need to let it thaw beforehand.
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📖 Recipe
Fresh Tomato Sauce with Herbs
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 small onion, minced
- 2 lb tomatoes, diced
- 2 teaspoon dried Italian herbs, rosemary, basil, oregano, sage, thyme
- ½ teaspoon salt, or more to taste
- ¼ teaspoon sugar
- a pinch of black pepper, to taste
- a handful of fresh basil leaves, chopped
- 1 tablespoon tomato paste, optional
Instructions
- Heat a large pot with olive oil. Add garlic and onion and sauté for a few minutes until translucent and fragrant.
- Add diced tomatoes and Italian herbs. Bring to a boil, reduce heat, pop on the lid, and let it simmer for 20 minutes. Take off the lid and let it simmer for another 10 minutes, so that excess liquid can evaporate.
- Season with salt, sugar, and black pepper. Stir in basil leaves. Optional: Stir in 1-2 tablespoons tomato paste for a slightly thicker and more aromatic tomato sauce.
Notes
- Can be served with pasta or as pizza sauce. To make it last longer, can it or freeze in portions.
- Makes 4 portions served with 14 oz (400g) pasta.
Equipment
Nutrition
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Absolutely lovely and flavourful! I prefer a smooth sauce, so I whizzed all the ingredients together before putting it on the stove, which, incidentally, cut cooking time, and whizzed it again once cooked. Without a doubt the best recipe I have tried thus far. Am now making a double batch to store.
So glad to hear, Fiona! 💕