Fresh Tomato Sauce Recipe (Italian Style)

This fresh tomato sauce recipe has been passed down from my Nonna Chiarina, and can be made with fresh (or even frozen tomatoes). It’s an easy, no fuss recipe you’ll use all the time.

You may have already made my quick Italian tomato sauce recipe, which is based on using canned tomatoes.

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However, I state in that recipe that fresh tomatoes can be used. Given that quite a few people have written to ask how many fresh tomatoes to use, and that I didn’t add that frozen tomatoes work, too, I’m sharing this recipe in full.

Check out my post on how to freeze tomatoes so you can make fresh tomato sauce in winter.

If you’re reading this outside of tomato season, please be well-informed about canned tomatoes: they are the next best thing to fresh, especially if they come from Italy. You can find lots of recipes using them and read more about the quality in this post listing the top canned tomato brands and recipes.

If you’re cooking your pizza sauce, you’re doing it all wrong.

Here’s the recipe, and for tips and frequently asked questions, just scroll down. If you make this, please leave a star rating (5 stars are located above the PRINT button in the recipe card), and let me know what you think, thank you!

Fresh Tomato Sauce Recipe (Italian Style
with Fresh or Frozen Tomatoes)

recipe from my Nonna Chiarina                serves 5
FULL PRINTABLE RECIPE BELOW

Special Equipment

(Optional: blender), 10″ or 12″ sauté pan.

Ingredients

• fresh (or frozen) tomatoes, preferably San Marzano or Roma
• extra virgin olive oil
• fresh garlic
• chopped fresh Italian parsley
• salt
• fresh basil leaves

Directions

Depending on whether you want a chunky or smooth sauce, follow the directions below.

For a smooth sauce.

You can simply blend the tomatoes whole, just remove the core, and/or the seeds and skin. I Leave the seeds and skin. Blanch the fresh tomatoes in a pot of boiling water for 45 seconds to peel them easily. For frozen tomatoes, rinse them and the skins will come off easily.

Scoop or squeeze out the seeds, then cut the tomatoes and process in a blender until smooth. This will make the tomatoes more pale in color, but it won’t affect the flavor.

For a chunky sauce, again, choose whether you want to remove the seeds and skin, and chop into small pieces.

Cook the sauce.

Put the oil into a sauté pan over medium high heat, then add the garlic (smash it under the flat blade of a large knife).

Then add the chopped parsley, but make sure it’s dry or the water will make the oil squirt, so keep the lid handy, but don’t keep the lid on.

When the garlic starts to brown, quickly add the tomatoes and cover with a lid to keep the squirting inside the pan, once it stops, remove the lid as quickly as possible. Stir with a wooden spoon, and keep it simmering quickly (don’t lower the heat too much).

Add the salt.

This sauce cooks quickly, so you need to keep the lid off and stir often while it simmers/boils as there’s a lot of water that needs to evaporate, especially if using frozen tomatoes.

When the sauce is thickened, after about 10 to 20 minutes, depending on the tomatoes used, taste and add salt if needed, then throw in some torn fresh basil leaves. Stir and turn off the heat.

Your sauce is now ready to use with pasta or whatever you want to use it for.

You can remove the garlic pieces if desired.

Tips and Frequently Asked Questions about Fresh Tomato Sauce

As I’ve noted in all my other pasta recipes: do not put cooked pasta on a plate and top with sauce. Yes, the EMOJI IS INCORRECT -> This is simply going to taste awful compared to serving it correctly. -> 🍝  Do it the Italian way and take the pasta out of the water with a pasta fork while it’s still al dente (has a bit of a bite to it in the middle) and add it directly into the pan with the fresh tomato sauce.

Stir to mix thoroughly.

Then serve to your family or guests.

Do You Have to Peel Tomatoes for this Fresh Tomato Sauce Recipe?

No, absolutely do not have to peel them. You can leave skin on tomatoes when making sauce. However, if you don’t like “bits”, I recommend that you do peel and/or deseed the tomatoes. See directions above or in the recipe card below.

What is Fresh Tomato Sauce Called?

You may wonder why I haven’t called this a Marinara sauce, because that’s what many people would call it in the US and UK, however, a marinara sauce in Italy is actually a seafood sauce! So if you’re looking for a recipe for an American version of Marinara, yes, you’ve found one.

In Italy, sugo means sauce, and so this is just a quick sugo. Note: there’s also a marinara pizza, that does not include seafood, so it’s rather confusing. Just call it a fresh tomato sauce to be easy!

What is the Best Tomato for Tomato Sauce?

You want to use a more meaty tomato for sauce, so San Marzano or Roma tomatoes are the best. However, cherry and grape tomatoes also make an awesome quick sauce. You can barely cook the latter and have a fantastic pasta dish. Tomatoes that are super watery (full of juice) aren’t as good for cooking in a sauce.

How do you Store Homemade Tomato Sauce?

Once it’s cooled to room temperature, put in a (preferably glass) container, and keep sealed in the fridge for up to 4 days.

Does This FreshTomato Sauce Recipe Freeze Well?

Absolutely, yes! Fresh tomato sauce freezes extremely well. Again, use a glass, freezer proof container to freeze tomato sauce. If you use plastic, the sauce can discolor the container and the chemicals in the plastic might leach into your sauce.

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