Fresh, rich and bursting with summer flavour, this Fresh Tomato Sauce recipe is the perfect way to make the most of ripe, in-season tomatoes. Also known as Pomodoro, this fresh tomato sauce is made with just a handful of simple ingredients - whole garden-fresh tomatoes, garlic, olive oil and fresh basil. This easy homemade tomato sauce comes together with minimal hands-on effort and no canned tomatoes required. Simmered low and slow until it's rich and concentrated, this fresh tomato sauce is endlessly versatile, whether you like it a little chunky and rustic or blended until smooth. To make classic Pasta al Pomodoro, serve it over your favourite pasta with plenty of freshly grated Parmesan for a simple, from-scratch dinner that tastes like it took all day.
August at The Lakehouse means one thing: the farm stands and farmers markets are absolutely overflowing, and so is my kitchen island. I have a habit of buying way more tomatoes than any reasonable person needs - every shape, size and colour piled up until there's barely room for anything else - and I'm always on the hunt for the best ways to use up an abundance of sun-ripened field tomatoes before they turn. This fresh tomato sauce recipe is exactly the answer. It takes just five juicy field tomatoes, combined with fresh garlic, olive oil, basil and salt, to create a sauce that's unbelievably rich and delicious - proof that the simplest ingredients, at their peak, need almost nothing done to them. The lesson, as always: buy the basket of tomatoes. And if you end up with more sauce than you can eat this week, freeze it - there's nothing better than pulling out a taste of summer in the middle of November.
What goes in Fresh Tomato Sauce (Pomodoro Sauce)?
This rich and delicious fresh tomato sauce comes together with just a handful of quality ingredients - here's what you'll need.
- Tomatoes: The star of this recipe is, of course, the tomatoes - you'll need about 2 pounds which typically works out to about 5 field tomatoes. While field tomatoes are my go-to, plum tomatoes, beefsteak tomatoes, heirloom tomatoes, or any other large variety will all work beautifully. For the prettiest results, choose a single colour of tomato rather than mixing them - all red or all yellow, for example. Sticking to one colour gives the finished fresh tomato sauce a beautiful, uniform shade, whether that's a rich reddish-orange or a bright sunny yellow. This sauce is stunning made wither way, so let whatever's most beautiful at the farm stand be your guide.
- Garlic: Fresh garlic is essential to this fresh tomato sauce recipe, adding warmth and depth that balances the sweetness of the tomatoes. Whole galic cloves are gently cooked low and slow in the olive oil at the very start, infusing the oil with flavour before the tomatoes are even added. This slow-cook method keeps the garlic mellow and sweet rather than sharp, so be sure to use fresh garlic cloves rather than the pre-minced jarred variety for the best flavour.
- Extra Virgin Olive Oil: Good quality extra virgin olive oil is the base this whole sauce is built on, so it's worth using one you love the taste of. The garlic and tomatoes both cook gently in the oil over low heat, allowing it to soak up flavour from the start and carry that richness through the entire sauce.
- Fresh Basil: A single sprig of fresh basil is all you need to bring gentle, aromatic depth to this fresh tomato sauce. There's no need to chop or strip the leaves - simply toss the whole sprig into the pot, where it slowly infuses the sauce with its flavour as everything simmers together. This gentle infusion method keeps the basil from overpowering the sweet tomatoes, adding a soft herbal note rather than a sharp, chopped-basil bite. Once the sauce has finished cooking, simply remove the sprig before blending and serving.
- Kosher Salt: Kosher salt is my go-to for seasoning this sauce, and specifically, I use Diamond Crystal Kosher salt. Its lighter, flakier crystals mean it has less sodium per volume than other salt brands, so it's easier to season gradually and avoid over-salting, If you're using a different brand of Kosher salt or a finer salt like sea salt, start with less than the recipe calls dor and adjust to taste, since sodium levels can vary significantly between salt types.
ONE POT, NO PEELING REQUIRED
One of the best things about this recipe is just how simple and low-effort it is - just how summer recipes should be. This fresh tomato sauce is a true one-pot tomato sauce with no tedious peeling required. Whole tomatoes are scored with a simple X, then cooked gently in the olive oil until soft. Once softened, the skins lift off easily with a pair of tongs, no blanching or fussing required. From there, a potato masher mashes the tomatoes and garlic together right in the pot for a chunky rustic sauce, and if you prefer it smoother texture, an immersion blender goes into that same pot to purée it to your desired texture. The results is a rich, delicious sauce made with minimal effort and even fewer dishes to wash, leaving you free to go jump off the dock.
SERVING SUGGESTIONS: Ways to serve fresh tomato sauce
SERVING SUGGESTIONS: Ways to serve fresh tomato sauce
This fresh tomato sauce is wonderfully versatile, so don’t feel limited to just one way of enjoying it. The classic pairing is always a good place to start - Pasta al Pomodoro is simply this sauce tossed with your favourite pasta and topped with plenty of freshly grated Parmesan cheese for a simple, comforting dinner. For the ultimate summer dinner, serve this fresh tomato sauce over pasta, alongside a simple green salad and slices of warm crusty bread spread with my Lemon Chive Compound Butter - it’s the perfect finishing touch.
Beyond pasta, this fresh tomato sauce is equally delicious spooned over creamy polenta, layered into a homemade lasagna, or used as the base for shakshuka. For something lighter, try spreading it on crostini as an easy appetizer, or ladled over pan-seared chicken or fish for an easy weeknight upgrade. Use it as the base for a margarita pizza, where the simple ingredients let the sweetness of this fresh tomato sauce shine. However you serve it, this sauce brings the taste of peak summer tomatoes to the table.
DRINK PAIRINGS: Best drinks to pair with Fresh Tomato Sauce
DRINK PAIRINGS: Best drinks to pair with Fresh Tomato SauceThe bright acidity and natural sweetness of this fresh tomato sauce make it a wonderful match for a variety of drinks. A medium-bodied red wine, like a Chianti, Sangiovese or Barbera, is the classic pairing, with bright acidity that mirrors the tomatoes without overpowering the dish. If you prefer a white wine, a crisp, high-acid option like Vermentino or Pinot Grigio also works beautifully, especially if you're using yellow tomatoes for a lighter, brighter sauce. For a non-alcoholic option, sparkling water with a squeeze of lemon or a bright herbal iced tea makes a refreshing counterpoint to the richness savoury sauce.
Fresh Tomato Sauce
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic, peeled
- 2 lbs/900gr tomatoes
- 1 sprig fresh basil
- 1 tsp kosher salt
For Serving
- cooked pasta, freshly grated parmesan cheese and
Instructions
- In a large Dutch oven or saucepan, heat the olive oil over medium-low heat. Add the whole garlic cloves and let them gently cook - you should see small, slow bubbles forming around them. If the oil sizzles or the garlic snaps, reduce the heat so it doesn’t burn.
- Slice the tops off the tomatoes, then use a sharp knife to score an X into the skin on the bottom of each one.
- Place the tomatoes cut side down in the oil, add the basil sprig, cover and let everything cook gently for about 20 minutes.
- Uncover the pot and use tongs to remove the tomato skins. Use a potato masher to mash together the tomatoes and garlic. Stir in the salt and bring the mixture to a gentle simmer. Let cook for about 10 minutes, stirring frequently, to concentrate the flavours. Remove the basil sprig and gently blend with an immersion blender until smooth or desired consistency is reached. Serve tossed with pasta and topped with parmesan cheese and chopped fresh basil.
Notes
- This Fresh Tomato Sauce can be made in advance and tastes even better the next day once flavours have had a chance to mix and mingle overnight. Store the sauce in a covered container in the fridge for up to 5 days.
- The sauce can be frozen in airtight containers for up to 3 months.
STORAGE AND FREEZING
This fresh tomato sauce keeps well in the refrigerator for up to 5 days when stored in an airtight container. I prefer large glass jars with tight-fitting lids for this task. To freeze, let the sauce cool completely, then transfer it to freezer-safe containers, leaving a little room at the top for expansion. The sauce will keep in the freezer for up to 3 months. For easy portioning, freeze the sauce in individual or meal-size amounts so you can thaw only what you need. To thaw, move the sauce to the refrigerator overnight or gently reheat it from frozen on the stovetop over low heat, stirring occasionally.
FAQ for Fresh Tomato Sauce (Pomodoro Sauce)
What’s the difference between fresh tomato sauce and regular tomato sauce?
Fresh tomato sauce is made with ripe, fresh tomatoes that are cooked down quickly resulting in a bright, light sauce that highlights the natural sweetness of summer tomatoes. Regular tomato sauce (also known as Marinara Sauce or red sauce) is typically made with canned tomatoes and simmered longer, giving it a deeper, more concentrated flavour. Fresh tomato sauce is best enjoyed in summer when tomatoes are at their peak, while a long-simmered sauce works well year-round with canned tomatoes.
Do I need to peel the tomatoes first?
No need to peel the tomatoes first. In this recipe the tomatoes are scored with an X on the bottom and added to the pot with the skins still on. As they cook, the skins naturally loosen and you can simply lift them off when they're ready. It's a simple shortcut that skips the tedious blanching-and-peeling process entirely while still giving you a smooth, skin-free sauce.
What tomatoes are best for fresh tomato sauce?
Any large, summer-fresh tomato will work well here. Plum or Roma tomatoes are classic choices since they're meaty with fewer seeds, but whatever large tomatoes look best at the farm stand or market will make a delicious sauce. I usually use farm-fresh field tomatoes for my sauce, but beefsteak tomatoes and heirloom tomatoes are also good choices. For the prettiest sauce, choose tomatoes that are all the same colour. Mixing red and yellow varieties for example, can result in a duller, muddier looking sauce. Look for tomatoes that are ripe, fragrant, and slightly soft to the touch, since that's when their natural sweetness really shines through.
Can I make this sauce with canned tomatoes if fresh tomatoes aren’t in season?
This particular recipe is designed for fresh, ripe tomatoes and the bright, light, flavour they bring - so it's really best made in summer when good tomatoes are available. If you're craving tomato sauce outside of tomato season, a classic marinara sauce is the better choice since it's built around canned tomatoes and a longer simmer that brings out their flavour beautifully year-round.
Why is my sauce watery and how do I thicken it?
Fresh tomatoes release a lot of liquid as they cook down, so a slightly loose sauce is normal. If you want a thicker sauce the fix is simply heat and and time. Let the sauce simmer uncovered, which allows the excess liquid to evaporate and the sauce to reduce and thicken naturally.
