“Make the BEST homemade tomato sauce from scratch using fresh tomatoes, garlic, onions, herbs and wine! You’ll never want to go back to the can!”
Watch me make this fresh roasted tomato sauce from start to finish!
My grandma Barb keeps an adorable, rustic garden. She’s done so for as long as I can remember. Right behind her house is the coziest little spot that blooms faithfully with huge tomatoes, imperfect squash, green beans and sometimes corn.
Every time I call her on the phone she usually mentions something about her garden. Usually about how she’s having such a hard time keeping the pesky groundhogs away or how she’s gonna try to plant a new vegetable come spring (she never does lol).
Growing up I use to love to meander through the rugged rows of tomatoes. She had them staked up so cleverly uses pieces of sticks held together with shreds of old cloth.
She’d can most of the tomatoes, give them away or make big batches of sauce.
Have you ever had fresh spaghetti sauce? Well my family’s favorite recipe for fresh spaghetti sauce starts with this recipe for fresh tomato sauce! IT. IS. SO. GOOD!!! That’s what we’re going to be making today! You’ll find all kind of things to throw this sauce into, trust!
This isn’t just any ol tomato sauce though. I’m talking tomato sauce made with a variety of fresh tomatoes roasted to perfection, tons of garlic, onions, fresh herbs, oh and WINE!
This fresh homemade tomato sauce is so good you’ll be perfectly content with using it for spaghetti sauce, but hold tight!!!
The complete spaghetti sauce recipe is coming next and it’s totally worth it when you marry the deep rustic flavors of the roasted tomato sauce with the freshness of fresh stewed tomatoes and all of ther other ingredients to create the best spaghetti sauce ever!
This fresh tomato sauce does require a bit of work as opposed to just cracking open a can but at least it’s crazy easy work. I usually make the tomato sauce one day and then the spaghetti sauce the next. Spaghetti sauce always taste better the next day anyway ya know!
This tomato sauce recipe is a family favorite and it simply just does not compare to the canned version. I put it in EVERYTHING from spaghetti sauces, lasagna, ziti, anything that asked for canned tomato sauce.
I find it amazing how such a large bunch of fresh tomatoes dwindle don’t into only 4 cups of homemade tomato sauce. Yes March is a bit out of season to be making homemade tomato sauce but they were on sale (which never happens for this time of year) so I just had to snatch them up!
I HIGHLY advise making this when tomatoes are in season because the taste is magnified x100, seriously!! But sometimes the heart just wants what it wants : )
Two Tips For Pick The Best Tomatoes For Sauces:
- Don’t pass up the ugly ones. I actually seek out the ones that aren’t picture perfect. A little imperfection is always best in produce as far as I’m concerned. Besides, when I go to the Farmers Market I can usually get a discount when I show them I’ve taken all the ugly ones off their hands.
- Use a variety. I love using a variety of ripe tomatoes from grape tomatoes to beefsteak varieties. It gives different levels to the sauce. What is on sale, I get it! Besides it’s always a bonus when it’s economical. Grow your own tomatoes if you can
- Olive oil
- 5 lbs ripe tomatoes (I used a mixture of grape, plum, Roma and beefsteak varieties)
- 1 cup onions, diced
- 5 large cloves garlic, minced
- 1 cup warm water
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons basil, chopped
- 1 tablespoon thyme
- 2 tablespoons brown sugar
- salt and pepper, to taste ( I used pink salt)
- ½ cup red wine ( I used Cabernet) *Use a great tasting wine that you'd drink.
- 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. (You can also remove the seeds if desired, but I don't) 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 semi-translucent.
- Add garlic and cook until fragrant.
- Add tomatoes into the skillet and mash with a potato masher to break them up a bit.
- Add in water.
- Simmer until liquid begins to reduce, about 30-45 minutes (although you may need longer depending on how juicy your tomatoes were)
- Stir in oregano, parsley, basil and thyme. (it will look a little weird at this point. Keep going.)
- Simmer for an additional 15 minutes or until most of the liquid has dissolved. (may need longer)
- Stir in brown sugar.
- Add salt and pepper to bring out all of the flavors. (be careful not to over salt)
- Stir in red wine and simmer until most of the wine has dissolved and only a faint taste of it remains in the sauce.
- Taste the sauce and adjust any seasonings (feel free to add in dried herbs and spices to suite your taste)
- Allow the sauce to simmer until desired texture is reached.
- Remove from heat and let cool.
- Add to food processor and process gently. (When processing fresh tomatoes they will turn orangish in color (although it will still taste the same) if too much air is put into them so only pulsate a few times or use the potato masher)
- Can, freeze or store in the fridge for up to a week.
*Feel free to increase the herb amount to your liking.
*This recipe, as with all recipes using fresh tomatoes are best when made in season .