This summer tomato sauce recipe combines vine-ripened tomatoes with onions, garlic and fresh Italian herbs. It is a classic marinara sauce that comes together in about an hour.
Although I love having jars of homemade tomato sauce in storage to enjoy through the year, there is nothing like the flavor of freshly harvested, sun-ripened tomatoes.
This summer tomato sauce recipe takes advantage of tomatoes harvested at their peak flavor. Because this tomato sauce is cooked quickly, it retains that fresh-tomato taste and has a bright, fruity, and slightly tart flavor.
This is a classic marinara that can be used in many ways, including tossed with spaghetti, homemade egg noodles, ricotta gnocchi, in zucchini lasagna, or as a dipping sauce for zucchini garlic bites.
Most types of tomatoes work well in this tomato sauce recipe, including cherry, grape, paste, or slicing tomatoes. A mix of different types will give you a well-rounded flavored sauce.
- Cherry and grape tomatoes are ideal for this summer tomato recipe. They may be small, but they are packed with flavor. Cherry tomatoes have a sweeter flavor and come in red, yellow, and orange colors. Grape tomatoes have a meaty texture that produces a nice thick sauce.
- Paste tomatoes, also called plum tomatoes have a dense, dry flesh and few seeds, making them perfect for turning into a thick and rich sauce.
- Slicing tomatoes are more watery than paste tomatoes, but they are filled with flavor. You may need to simmer the sauce a little longer to thicken if you are using slicing tomatoes.
This summer tomato sauce recipe takes advantage of fresh ingredients abundant throughout the summer growing season. This is a classic marinara that comes together in about an hour.
Let it simmer on the stove while you cook up your pasta and prepare a salad with homemade Italian salad dressing.
You can leave this sauce chunky, or purée it into a smooth sauce using a food strainer, food processor, or immersion hand blender.
Fresh Summer Tomato Sauce
Ingredients
- 3 pounds tomatoes, cut in half
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoons fresh Italian parsley, chopped
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 1/2 teaspoon fresh thyme, chopped
- pinch red pepper flakes (optional)
- salt and pepper
Instructions
- Preheat a skillet over medium heat.
- Add the olive oil to the pan. Add the onion and garlic and sauté while stirring for 2-3 minutes.
- Add the tomatoes, parsley, basil, oregano, thyme, red pepper flakes, salt, and pepper. Reduce the heat to low, cover the skillet, and simmer for 30 minutes. For a chunky sauce, simply keep warm until ready to use.
- For a Smooth Sauce: Remove the pan from the heat. Puree the sauce with a food strainer, food processor, or immersion blender. Return the sauce to the heat and keep warm until ready to use.
- This recipe makes about 5 cups. Store extra in the refrigerator for 2-3 days or freeze for longer storage. Calories based on 1/2 cup serving size.
Nutrition
Enjoy this fresh summer tomato sauce with homemade egg noodles, ricotta gnocchi, in zucchini lasagna, or as a dipping sauce for zucchini garlic bites.
You May Also Like
- Seasoned Tomato Sauce Recipe for Home Canning
- Homemade Egg Noodles Recipe
- Auntie’s Ricotta Gnocchi Recipe
- Garden Fresh Zucchini Lasagna Recipe
- Zucchini Garlic Bites Recipe
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Emilie says
I just made this with vine-ripened Hanover tomatoes and an assortment of “wild” tomatoes, (yellow, orange, purple) extra garlic because we don’t eat onions and oh my goodness was that spectacular!! Aromatic, fresh and full of flavor! Thank you!
©Rachel Arsenault says
Emilie, I am so glad you liked the recipe. Thanks for letting me know!
Janie says
This recipe is excellent!!! And it was easy and quick!!! I don’t know how I’ll ever be able to go back to store bought sauce after having this.
Judy says
What kind of tomatoes do you suggest for this recipe?
©Rachel Arsenault says
Hi Judy, I list my recommended tomatoes in the article above.
Susan Morse says
Made this recipe today. Amazing! Thank you!
©Rachel Arsenault says
I am so happy to hear this, Susan! Thanks for letting me know 🙂
Margy says
I’ve canned tomato sauce so far. The fresh tomatoes we’ve eaten sliced mostly with basil or in salads. I need to plant more next year for both purposes. I had six Roma plants in three large containers. Next year I want to add a slicking tomato in another large container.