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5 from 1 vote

Homemade Tomato Sauce

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!
Course sauce
Cuisine American, Italian
Keyword easy, homemade, how to make, pasta sauce, sauce, tomatoes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 cups (32 ounces)
Author Divas Can Cook


  • 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)
  • 1/2 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.



* If using very large tomatoes place them in a baking dish to prevent the juices from splattering while roasting.
*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 .