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.
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.
Fresh Summer Tomato Sauce
- 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
- 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.
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