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Quick Fresh Tomato Sauce

Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: American, Italian
Keyword: fresh tomato sauce recipe, summer tomato sauce recipe, tomato sauce recipe
Servings: 4 cups
Calories: 225kcal


  • 5 lbs large firm-ripe tomatoes I use a mix of the best tomatoes from my garden or the farmers market
  • 3 tbsp olive oil
  • 1 cup yellow onion diced
  • 5 garlic cloves
  • 2 tbsp fresh oregano chopped
  • 2 tbsp fresh parsley leaves chopped
  • 2 tbsp fresh basil chopped
  • 3 sprigs fresh thyme
  • Salt and pepper to taste


  • Preheat oven to 375 F.
  • Line a large baking sheet (may need 2 baking sheets) with foil.
  • Grease generously with olive oil.
  • Slice the tomatoes in half and arrange cut side down on baking sheet.
  • Roast for 15-18 minutes and then broil on low until the skins are slightly charred (watch them carefully as they broil quick)
  • Remove from oven and let cool.
  • Once cooled, remove and discard of the skins. Set tomatoes aside.
  • In a large, deep skillet or pot, over medium heat, heat 1 tablespoon of olive oil.
  • Add onions and saute until onions are translucent and starting to caramelize.
  • Add garlic and cook until fragrant.
  • Add tomatoes into the skillet and mash with a potato masher to break them up a bit.
  • Simmer until liquid begins to reduce, about 30 minutes (times will vary depending on the water content of your tomatoes)
  • Stir in oregano, parsley, basil and thyme.
  • Simmer on low for an additional 15 minutes or until most of the liquid has dissolved.
  • Add salt and pepper to bring out all of the flavors.
  • Use an immersion blender to create a smooth sauce.


The sauce can be frozen or stored in the refrigerator for up to a week. 


Sodium: 33mg | Calcium: 118mg | Vitamin C: 86mg | Vitamin A: 5031IU | Sugar: 17g | Fiber: 9g | Potassium: 1459mg | Calories: 225kcal | Saturated Fat: 2g | Fat: 12g | Protein: 6g | Carbohydrates: 29g | Iron: 3mg