There’s nothing like a homemade tomato sauce that bursts with fresh, vibrant flavors. This Fresh Tomato Sauce with Basil and Garlic is the perfect balance of rich, tangy tomatoes, fragrant basil, and just the right amount of garlicky goodness. It’s simple, yet incredibly satisfying—ideal for pasta, pizza, or even as a dipping sauce. Trust me, once you taste this, you’ll never go back to store-bought!
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Why You’ll Love Fresh Tomato Sauce with Basil and Garlic
Fresh and Flavorful: Made with ripe, juicy tomatoes, fresh basil, and aromatic garlic, this sauce tastes bright and authentic.
Easy to Make: No complicated steps—just a handful of ingredients and a little simmering time.
Healthy and Natural: No preservatives, no added sugar—just wholesome, real food.
Versatile: Use it for pasta, pizza, soups, or even as a dipping sauce for crusty bread.
Customizable: Want a kick? Add red pepper flakes. Prefer it chunky? Blend it less. You can make it just the way you like!
Ingredients in Fresh Tomato Sauce with Basil and Garlic
Tomatoes: The star of the show! Use fresh, ripe tomatoes for the best flavor. Roma or San Marzano tomatoes work beautifully.
Olive Oil: Helps to bring out the natural sweetness of the tomatoes and carries the flavors of the garlic and basil.
Garlic: Adds depth and a fragrant kick to the sauce.
Fresh Basil: The perfect finishing touch for that classic Italian taste.
Salt and Pepper: Enhances the natural flavors of the ingredients.
Red Pepper Flakes (Optional): For a bit of heat and extra depth.
How to Make Fresh Tomato Sauce with Basil and Garlic
Blanch and Peel the Tomatoes: Bring a pot of water to a boil. Score an “X” on the bottom of each tomato, then drop them into boiling water for about 30 seconds. Transfer to an ice bath, then peel off the skins.
Sauté the Garlic: In a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant but not browned.
Cook the Tomatoes: Chop the peeled tomatoes and add them to the pan. Let them simmer, stirring occasionally, until they break down into a thick sauce.
Season and Simmer: Add salt, pepper, and red pepper flakes (if using). Simmer for about 20-30 minutes to let the flavors develop.
Add the Basil: Stir in fresh basil leaves just before serving to preserve their bright, fresh taste.
Blend (Optional): For a smoother sauce, use an immersion blender or regular blender to puree the sauce to your desired consistency.
How to Serve Fresh Tomato Sauce with Basil and Garlic
Over Pasta: Toss it with spaghetti, penne, or any pasta of your choice.
As a Pizza Sauce: Spread it over homemade pizza dough for an authentic flavor.
With Crusty Bread: Serve as a dipping sauce for a simple but delicious appetizer.
In Soups or Stews: Use it as a base for tomato-based soups or braised dishes.
As a Topping: Spoon it over grilled chicken, fish, or roasted vegetables for an extra burst of flavor.
Additional Tips
Use the Best Tomatoes: The fresher the tomatoes, the better the sauce. If tomatoes aren’t in season, use high-quality canned San Marzano tomatoes.
Don’t Overcook the Garlic: Burnt garlic can turn bitter, so keep an eye on it while sautéing.
Make it Ahead: This sauce tastes even better the next day! Store in the fridge and reheat when needed.
Freeze for Later: Store in an airtight container or freezer bag for up to 3 months.
FAQ
Q1: Can I use canned tomatoes instead of fresh?
A1: Yes! If fresh tomatoes aren’t available, canned San Marzano tomatoes work wonderfully.
Q2: How do I store leftover sauce?
A2: Keep it in an airtight container in the fridge for up to 5 days.
Q3: Can I make this sauce chunky or smooth?
A3: Yes! For a chunky sauce, leave it as is. For a smooth sauce, blend it to your desired consistency.
Q4: Can I add other herbs?
A4: Absolutely! Oregano, thyme, or parsley can add extra depth of flavor.
Q5: What’s the best pasta for this sauce?
A5: Spaghetti, linguine, and penne are all great choices!
Q6: How can I make this sauce thicker?
A6: Simmer it longer to let excess liquid evaporate, or add a tablespoon of tomato paste for a richer texture.
Q7: Can I make this sauce ahead of time?
A7: Yes! This sauce tastes even better the next day. Store it in the fridge and reheat when needed.
Q8: How do I reheat the sauce?
A8: Warm it gently on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of water or olive oil.
Q9: Can I use this sauce for pizza?
A9: Absolutely! Just let it simmer a little longer to thicken before spreading it onto your pizza dough.
Q10: Is this sauce good for meal prep?
A10: Yes! It’s perfect for meal prep—make a big batch, store in portions, and use throughout the week for different dishes.
Final Thoughts
This Fresh Tomato Sauce with Basil and Garlic is simple, flavorful, and incredibly versatile. Whether you’re using it for pasta, pizza, or just dipping some warm bread, it’s guaranteed to bring a taste of Italy to your table. Give it a try, and I promise it’ll become a kitchen staple!
Print
Fresh Tomato Sauce with Basil and Garlic
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Pastas
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This fresh tomato sauce is made with ripe tomatoes, garlic, and basil, creating a simple yet rich sauce perfect for pasta, pizza, or meatballs. Using a box grater to separate the tomato flesh from the skin means no blanching required! The addition of tomato paste enhances the depth of flavor, while a touch of butter at the end adds a silky richness. A must-try for an easy homemade tomato sauce!
Ingredients
- 4–5 lbs. fresh tomatoes (medium-large, not cherry or grape)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 1/2 teaspoon crushed red pepper (optional)
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1/2 cup fresh basil leaves, torn
- 1 tablespoon butter (optional, but recommended)
Instructions
- Prepare the tomatoes: Slice tomatoes in half crosswise and squeeze out the seeds. Use a spoon to scrape any remaining seeds.
- Grate the tomatoes: Set a box grater over a shallow bowl and grate the flesh, discarding the skins. Drain the pulp in a mesh sieve to remove excess liquid.
- Infuse the oil: Heat olive oil in a deep skillet over low heat. Add smashed garlic cloves and red pepper flakes (if using). Cook for 3-5 minutes until fragrant, then remove the garlic, chop it finely, and set aside.
- Add tomato paste: Stir tomato paste into the oil and cook on low for about 2 minutes to enhance the flavor.
- Cook the tomatoes: Slowly add the tomato pulp (starting with a ladle to prevent splattering), discarding the drained liquid. Stir in salt and chopped garlic. Simmer uncovered for 5-10 minutes, stirring occasionally, until excess liquid evaporates.
- Finish the sauce: Turn off the heat, stir in fresh basil and butter (if using). Let the basil wilt and the butter melt. Serve with pasta, meatballs, pizza, or any dish that needs a rich tomato sauce.
Notes
- Tomato Selection: Use medium to large tomatoes (Roma, San Marzano, or heirloom work best).
- Texture: If a smoother sauce is desired, blend it slightly after cooking.
- Storage: Keeps in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 118 kcal
- Sugar: 7g
- Sodium: 295mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg