There’s nothing quite like a pot of rich, simmering spaghetti sauce made from fresh tomatoes.
This recipe captures the best of summer gardens, transforming juicy tomatoes, fragrant herbs, and savory spices into a hearty sauce that outshines anything from a jar.
Whether you pair it with pasta, meatballs, or layer it into lasagna, this homemade spaghetti sauce is a classic you’ll want to make again and again.
My Opinion
I’ve been making spaghetti sauce with fresh tomatoes for a long time, and every single time I’m reminded why I’ll never fully go back to the store-bought kind.
The flavor is so much fresher, brighter, and richer — especially when I use tomatoes straight from the garden. I love how this sauce fills the kitchen with the comforting aroma of garlic, basil, and onions while it simmers.
One of my favorite things about this recipe is how customizable it is. If I want it hearty, I’ll add ground beef or sausage; if I want it lighter, I keep it vegetarian with just tomatoes and herbs.
The soy sauce trick for the mushrooms might sound unusual, but it gives the sauce a depth that tastes like it’s been cooking all day. Honestly, once you try this version, you’ll never look at jarred sauce the same way again.
Why You’ll Love This Recipe
- Made with fresh, ripe tomatoes for unbeatable flavor.
- Versatile – enjoy it chunky, smooth, vegetarian, or with meat.
- Simmered slowly for a rich, deep taste.
- Freezer-friendly – perfect for meal prep.
- Pairs with endless pasta dishes and Italian classics.
Ingredients
- Fresh tomatoes – about 12 medium garden tomatoes (Roma or San Marzano are best). If unavailable, use 2 cans of whole San Marzano tomatoes.
- Onion – 1 large, finely chopped.
- Mushrooms – 1 cup, chopped (optional but adds body).
- Garlic – 4 cloves, minced.
- Soy sauce – 1 tablespoon, for enhancing the mushrooms’ flavor.
- Fresh basil – about ½ cup, chopped.
- Fresh oregano – 1 tablespoon, chopped (or 1 teaspoon dried).
- Brown sugar – 1 teaspoon, to balance acidity.
- Salt and pepper – to taste.
- Olive oil – 3 tablespoons.
- (Optional add-ins): Red bell pepper, zucchini, shredded carrots, red pepper flakes.
Tools Needed
- Large stockpot or Dutch oven
- Cutting board & sharp knife
- Wooden spoon or spatula
- Measuring cups & spoons
- Potato masher or immersion blender (for breaking down tomatoes)
- Ladle (for serving or transferring)
Step-by-Step Instructions
Step 1: Prep the Tomatoes
If using fresh tomatoes, blanch them in boiling water for about 1 minute, then transfer to ice water. Peel off the skins and chop. This ensures a smooth, rich sauce.
Step 2: Sauté the Base
In your stockpot, heat olive oil over medium heat. Add the diced onion and cook for 5–6 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Step 3: Cook the Mushrooms
Add mushrooms to the pot and drizzle in soy sauce. Cook for 5 minutes until they release their juices and take on a deep, savory flavor.
Step 4: Add Tomatoes and Herbs
Stir in your prepared tomatoes (or canned), basil, oregano, salt, pepper, and brown sugar. Mix well and bring to a simmer.
Step 5: Simmer Slowly
Lower the heat and let the sauce simmer uncovered for at least 1–2 hours, stirring occasionally. The longer it cooks, the richer the flavor. If you want it extra thick, simmer for up to 6–8 hours.
Step 6: Adjust and Blend (Optional)
Taste and adjust seasonings as needed. For a smoother texture, use a potato masher or immersion blender. For chunkier sauce, leave as is.
Step 7: Serve
Ladle the sauce over freshly cooked spaghetti or use it as a base for lasagna, pizza, or subs.
Tips for Success
- Always taste as you go — tomato sweetness and acidity can vary.
- For thicker sauce, simmer uncovered longer or stir in tomato paste.
- Roast tomatoes before adding for a deeper, caramelized flavor.
- Add a splash of red wine for richness.
Variations
- Meat Sauce: Add browned ground beef, pork, or Italian sausage.
- Vegetarian: Skip the meat and bulk it up with zucchini, carrots, or bell peppers.
- Spicy: Add red pepper flakes or chili for heat.
- Herby: Try fresh dill, thyme, or rosemary for different profiles.
Serving Suggestions
- Toss with spaghetti, penne, or linguine.
- Use as a base for meatball subs.
- Layer into baked ziti or lasagna.
- Serve alongside garlic bread and salad.
Storage & Freezing Instructions
- Fridge: Store in airtight containers for 3–4 days.
- Freezer: Cool completely, then transfer to freezer-safe bags or jars. Keeps for up to 6 months. Leave room at the top if freezing in jars.
- Reheat: Thaw overnight in the fridge and warm gently on the stove.
FAQs
Do I need to peel the tomatoes?
Peeling gives a smoother sauce, but you can skip it if you don’t mind extra texture.
Can I make this in a slow cooker?
Yes! Just sauté onions, garlic, and mushrooms first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
Can I can this sauce?
Yes, you can preserve it using a pressure canner. Adjust acidity levels with lemon juice or citric acid.
Can I skip the soy sauce?
Yes, but I recommend trying it at least once—it deepens the flavor beautifully.
Final Thoughts
Homemade spaghetti sauce is truly one of those recipes that makes you appreciate the magic of cooking from scratch.
The aroma, the richness, and the flexibility make it worth every minute of simmering.
Once you taste this version, you’ll realize just how superior it is to jarred sauces. It’s comforting, customizable, and something your family will request often.