🍅 How to Make Tomato Sauce from Fresh Tomatoes (Step-by-Step Guide)

By Rebecca St.Clair

Make a classic Italian tomato sauce right at home using fresh garden tomatoes! This simple, versatile sauce is bursting with rich flavour; no canned tomatoes, no shortcuts, just real, wholesome ingredients.

This easy homemade tomato sauce is made with only fresh garden tomatoes, olive oil, and herbs. Which makes it perfect for using in a variety of recipes like pasta, pizza, soups, and stews!

This is the best and simplest way to turn your summer tomato harvest into a rich authentic sauce. You can use this recipe right away, freezer it, or use it for home canning.

This classic vintage recipe brings out the natural sweetness of your garden tomatoes for a bold, sunny sauce you can store and use long after the summer months have disappeared. This recipe is my go-to for authentic Italian flavour!

How to store tomato sauce from fresh tomatoes

When storing homemade tomato sauce, avoid containers made from aluminum or non food-grade plastic containers. The acidity of tomato sauce can cause them to leach harmful chemicals into the sauce or react with the aluminum. This can affect the taste and safety of the sauce.

Glass jars like Mason jars, airtight plastic containers, or freezer bags that are BPA-free are all great options.

Fridge

If you are planning on using this sauce right away, the fridge is a great option,

• Allow the sauce to cool to room temperature
• Place in an airtight container
• Store in the fridge for up to 5 days

Freezer

For long-term storage, the freezer is a great option for storing homemade tomato sauce.

• Allow the sauce to cool to room temperature
• Place in an airtight, freezer-safe container. Keep in mind, the sauce will expand as it freezes so leave extra space in the containers.
• Store in the freezer for up to 3 months.

Canning

Home canning is a great option for long-term storage of your homemade tomato sauce.

Make sure to follow the guidelines of your canning method for best results.

What tomatoes are best for tomato sauce from fresh tomatoes?

The top choice for tomato sauce is San Marzano

These tomatoes typically have low moisture, meaty flesh, and fewer seeds than other tomato varieties.

They have a naturally sweet and lower acid content, giving them a more desirable flavour for sauce.

Other great tomato varieties for tomato sauce from fresh tomatoes

Roma

A smaller compact tomato with a meaty flesh. These tomatoes have few seeds and a low water content.

Paste Tomatoes

These are plum tomatoes or sauce tomatoes and just from the name you can see it is a great option for sauce.

They have a low water content, a thick meaty flesh, and few seeds. This is ideal for sauce and home canning.

Rutgars

A slicing tomato great for sauce.  The perfect balance of acidity to sweetness and a thin skin.

Homestead

These large heirloom tomatoes are easy to grow and great producers. They have a dense meaty flesh and the perfect balance of sweet to acidity.

Oxheart

This beefsteak variety of tomato has a dense meaty flesh and a great sweetness to acidity level.

Mixture

Making sauce out of a variety of tomatoes adds a unique depth of flavour. While making sauce out of cherry tomatoes would be challenging, due to the skin to flesh ratio. Adding some cherry tomatoes to a mix of larger tomato varieties adds a delicious pop of sweetness.

Tips for the perfect tomato sauce from fresh tomatoes

Remove moisture

Before turning your cooked tomatoes into sauce, remove the extra water that the tomatoes released. You can do this with a strainer. This will ensure the thickest sauce with a more intense flavour.

Skip the blender

While this may seem like the easiest way to get a smooth sauce. A blender, food processor, or immersion blender is to harsh for tomatoes.

When the seeds are blended and broken they will add a harsh bitterness to the sauce. Instead use your hands, a food mill, masher or even a potato ricer for a sweet, smooth, and thick sauce.

How to make tomato sauce from fresh tomatoes

Preparation

1. Wash the tomatoes and remove the green core at the top along with any blemishes.
2. Cut your tomatoes in half or quarters depending on the size of the tomatoes. This helps them to cook down evenly. Smaller tomatoes like cherry can be left whole.
3. Add the tomatoes to a large pot. Avoid aluminum and non enameled cast iron, as these can react with the acidity in the tomatoes.

Cooking

1. Add 2 cups of water to the pot with the tomatoes. This will prevent the tomatoes from burning as they start to cook.
2. Cover, leaving a small crack for steam to escape. Bring to a simmer over medium heat.
3. Simmer the tomatoes 30 to 45 minutes, stirring occasionally to ensure even cooking.

Processing

1. Remove from the heat and pour the tomatoes into a strainer. You can place this in a small bowl to catch the excess liquid for another use.
2. Now the tomatoes are ready to turn into sauce.

3. The easiest way to do this is with a food mill. This will allow the sauce to pass through while not allowing the skin to go into the sauce. You can also use your hands to easily remove the skin. Squeeze the tomatoes once cooled. You can use a potato ricer to squeeze the left over flesh out of the skin.

4. Try to avoid a blender or food processor. This will purée the seeds and add a bitter taste to the sauce.

5. (optional) Mix in 2 teaspoons of salt or to taste.

6. The tomato sauce is ready to use or store.

Storage

1. (optional) When storing, place 1 leaf of basil in each jar, or your fresh herb of choice. This will infuse and flavour the sauce as it sits, until ready for use.
2. Using a funnel, spoon the sauce into sterilized jars, leaving about 2 inches head space at the top.
3. (Optional) Drizzle 1 Tablespoon olive oil on top of the sauce in the jar. This adds an extra layer of protection to prevent spoiling.
4. Seal and store in the fridge for up to 5 days. Deep freeze for up to 3 months. Or ready for use in home canning.

Hungry for some more garden fresh recipes? Hop over here!