Spaghetti Sauce with Fresh Tomatoes (Easy Homemade & Canning-Friendly)
Looking for the best spaghetti sauce with fresh tomatoes? This easy, garden-fresh recipe is packed with flavor and perfect for canning or freezing, no peeling required!
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Why You’ll Love This Homemade Spaghetti Sauce Recipe
If you’re swimming in fresh tomatoes from the garden or farmers’ market in late summer, this homemade spaghetti sauce with fresh tomatoes is the perfect way to preserve the harvest. It’s incredibly simple, requires no blanching or peeling, and blends into a smooth, versatile sauce that works for spaghetti, pizza, lasagna, or dipping!
This fresh tomato sauce is beginner-friendly and can be customized with your favorite herbs and spices. Plus, it’s freezer-friendly and can easily be made shelf-stable by canning (I’ll show you how below).
No Peeling Required Just Blend and Go!
Don’t let peeling tomatoes hold you back from making your own spaghetti sauce. For this recipe, you’ll simply core, chop, cook, and blend the tomatoes. The skins get pureed into the sauce and are completely unnoticeable, saving you time without sacrificing flavor or texture.
Ingredients for Spaghetti Sauce with Fresh Tomatoes
Yields about 2 quarts (8 cups), depending on tomato type and water content.
- 6 lbs fresh tomatoes (San Marzano, Roma, or any red, meaty variety)
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon dried minced garlic
- 3 teaspoons dried chopped onion
- 2 tablespoons sugar (balances acidity)
- ¼ teaspoon black pepper (optional)
Tip: Add red pepper flakes or fresh basil for a spicy or herb-forward twist.
Equipment You’ll Need
- Large stockpot (or slow cooker/Instant Pot)
- Blender (any type – I use a Ninja)
- Ladle
- Saucepan
- Measuring spoons
- Large spoon
How to Make Spaghetti Sauce from Fresh Tomatoes
Step 1: Prep the Tomatoes
Wash tomatoes thoroughly and remove any stems or dirt. Cut out the core and chop into quarters.
Step 2: Cook the Tomatoes
Place chopped tomatoes in a large stockpot over medium heat. As they heat up, gently mash them with a spoon to release juices. Once there’s enough liquid to prevent burning, bring to a boil, then reduce to a simmer. Cook uncovered for at least 1 hour, stirring occasionally. This reduces excess water and concentrates flavor.
Step 3: Blend the Tomatoes
Working in batches, carefully ladle the cooked tomatoes into a blender and puree until smooth. Return the blended sauce to the stockpot.
Step 4: Sauté Aromatics
In a small saucepan, heat olive oil over medium heat. Sauté chopped onions and garlic until translucent and fragrant (about 5 minutes). Stir this mixture into the tomato sauce.
Step 5: Add Herbs & Spices
Stir in basil, oregano, parsley, Italian seasoning, salt, sugar, minced garlic, dried onion, and pepper. Mix well and taste. Adjust seasoning to your preference.
Step 6: Simmer & Thicken
Return the pot to medium heat and simmer uncovered for 30–45 minutes, or until the sauce reaches your desired thickness. The longer you simmer, the richer and thicker the sauce will be.
Step 7: Store or Can
Once thickened, your fresh tomato spaghetti sauce is ready to use, freeze, or can!
- To refrigerate: Store in airtight jars or containers for up to 5–7 days.
- To freeze: Cool completely, then freeze in freezer-safe jars or bags for up to 6 months.
- To can: To water bath add 1/4 teaspoon of citric acid or 1 tablespoon lemon juice to each pint to make your sauce shelf-stable for pantry storage. If using quarts use 1/2 teaspoon citric acid and 2 tablespoons lemon juice. Water bath pints for 35 minutes and quarts for 40 minutes.
Tips for Success
- Tomato type matters: San Marzano and Roma tomatoes are best because they have less water and more flavor.
- No blender? Use an immersion blender right in the pot.
- Make it your own: Add mushrooms, bell peppers, or fresh basil to customize your sauce.
Why Make Spaghetti Sauce from Fresh Tomatoes?
Not only is it more flavorful and healthier than store-bought sauces, but making your own also lets you control every ingredient. You’ll skip the preservatives, sugar overload, and unnecessary fillers — and get a rich, garden-fresh flavor that only homemade sauce can deliver.
FAQs
Can I make spaghetti sauce from fresh tomatoes without peeling them?
Yes! This recipe is perfect for busy home cooks because there’s no need to peel the tomatoes. Once the tomatoes are cooked and blended, the skins become completely unnoticeable. It saves time and still results in a smooth, flavorful sauce.
What are the best tomatoes to use for spaghetti sauce?
San Marzano and Roma tomatoes are ideal because they’re meaty and low in water content, which makes for a thicker, richer sauce. However, any fresh red tomatoes will work — especially if you’re using what’s abundant from the garden.
How do I thicken homemade spaghetti sauce?
The best way to thicken fresh tomato sauce is to simmer it uncovered. As the water evaporates, the sauce reduces and becomes richer. You can simmer it for 30–60 minutes, depending on how thick you want it.
Can I freeze spaghetti sauce made with fresh tomatoes?
Absolutely! Let the sauce cool completely, then transfer to freezer-safe containers or bags. It can be frozen for up to 6 months. Be sure to label with the date and leave room in containers for expansion.
How long does fresh tomato spaghetti sauce last in the fridge?
Stored in airtight jars or containers, it will stay fresh in the refrigerator for up to 5–7 days. For longer storage, consider freezing or canning the sauce.
Is this spaghetti sauce recipe safe for canning?
Yes! This recipe can be water bath canned if done properly with the right acidity level. To water bath add 1/4 teaspoon of citric acid or 1 tablespoon lemon juice to each pint to make your sauce shelf-stable for pantry storage. If using quarts use 1/2 teaspoon citric acid and 2 tablespoons lemon juice. Water bath pints for 35 minutes and quarts for 40 minutes.
If you’re curious about different techniques or variations, Allrecipes also has a great spaghetti sauce recipe using fresh tomatoes. Their version includes a classic blend of herbs and a stovetop simmer that complements many pasta dishes. It’s always helpful to explore a few methods and find what works best for your kitchen!
More Tomato & Canning Recipes You’ll Love
This easy spaghetti sauce with fresh tomatoes is a summer staple at our homestead. Whether you’re preserving the harvest or just craving a taste of the garden, this recipe is as delicious as it is simple. Make a big batch and stock your pantry or freezer, your future self will thank you!
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