Fresh Tomato Sauce with Garlic and Basil
Rustic Italian tomato sauce made from fresh ripe tomatoes, simmered with garlic, olive oil, and basil until naturally thickened. Bright acidity balanced with a touch of sugar and heat from red pepper flakes. Perfect for pasta dishes, this version celebrates pure tomato flavor without heavy cream or meat. Serve over spaghetti, rigatoni, or use as a base for other Italian dishes. The long simmer concentrates flavors while the seeds are removed for a silkier texture.
Ingredients
- 4 pounds ripe tomatoes, halved crosswise
- 2 tablespoons extra-virgin olive oil
- 2 small cloves garlic, smashed
- ¼ teaspoon crushed red pepper1/8 teaspoon cayenne1:2heat
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- 2 teaspoons tomato paste
- 1 teaspoon sugar1 teaspoon honeysimilarsweetenerFull guide →
- ½ teaspoon salt
- 1 sprig fresh basil
Instructions
- 1
Halve tomatoes crosswise and squeeze out seeds; discard.
- 2
Grate tomatoes on the large holes of a box grater; discard skins.
- 3
Transfer grated tomato pulp to a bowl.
- 4
Heat oil with garlic and red pepper in a saucepan over medium heat, stirring often, until sizzling.
- 5
Add tomato pulp, tomato paste, sugar, salt, and basil sprig.
- 6
Increase heat to medium-high and bring to a boil.
- 7
Reduce heat to medium and simmer, stirring occasionally, until reduced by half.
- 8
Remove basil sprig before serving.
Tips
Grate tomatoes on the largest holes of a box grater for proper texture; discard skins for a refined sauce without pulpy bits.
Simmer uncovered for the full reduction time to allow flavors to concentrate; stir occasionally to prevent sticking on the pan bottom.
Good to Know
Refrigerate in an airtight container for up to one week.
Sauce can be made up to one week ahead and refrigerated, or frozen for up to six months.
Serve warm over cooked pasta. Pairs with garlic bread and green salad.
Common Mistakes
Do not skip the seed removal to avoid a watery sauce with grittiness.
Do not rush the reduction; a full hour minimum ensures concentrated tomato flavor.
Do not discard the basil sprig before the sauce finishes simmering; remove only before serving.
Substitutions
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FAQ
Can I use canned tomatoes instead of fresh?
Yes, use one 28-ounce can of crushed or whole tomatoes. Reduce the simmer time to 30-40 minutes since canned tomatoes have less water than fresh. Drain excess liquid from whole tomatoes before adding.
What if my sauce is still too thin after one hour?
Continue simmering for an additional 10-20 minutes, stirring occasionally. Thin sauce indicates insufficient reduction. If sauce is thick enough but tastes watery, add another teaspoon of tomato paste.
How long can I keep frozen tomato sauce?
Frozen sauce keeps for up to six months in airtight containers or freezer bags. Thaw in the refrigerator overnight or reheat directly from frozen over low heat, stirring often. Add fresh basil after reheating for best flavor.