Homemade Spaghetti Sauce with Fresh Tomatoes

Homemade Spaghetti Sauce with Fresh Tomatoes

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From: EatingWell.com, June 2019

This easy homemade spaghetti sauce recipe calls for fresh tomatoes, so it's perfect for summertime when you have a bumper crop of homegrown beauties or you went overboard at the farmers' market. Aside from the tomatoes and a sprig of fresh basil, you need just a handful of pantry ingredients and 15 minutes of active time to make this healthy pasta sauce. Serve it over spaghetti or your favorite pasta shape on its own or with the addition of cheese, herbs, meatballs or sausage. Or use it in recipes such as lasagna and eggplant Parmesan.

Ingredients 6 servings

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  • 4 pounds ripe tomatoes, halved crosswise
  • 2 tablespoons extra-virgin olive oil
  • 2 small garlic cloves, smashed
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons tomato paste
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 sprig fresh basil


  • Prep

  • Ready In

  1. Squeeze out seeds from tomatoes; discard seeds. Grate the tomatoes on the large holes of box grater; discard skins. Transfer the pulp to a medium bowl. (You should have about 4 cups.)
  2. Cook oil, garlic and crushed red pepper in a medium saucepan over medium heat, stirring often, until beginning to sizzle, about 2 minutes. Add the tomato pulp, tomato paste, sugar, salt and basil.
  3. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half, 1 hour to 1 hour and 10 minutes. Discard the basil sprig. Serve immediately, or refrigerate in an airtight container for up to 1 week. The sauce may also be frozen for up to 6 months.
  • To make ahead: Transfer sauce to an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.

Nutrition information

  • Serving size: ⅓ cup
  • Per serving: 105 calories; 5 g fat(1 g sat); 4 g fiber; 14 g carbohydrates; 3 g protein; 46 mcg folate; 0 cholesterol; 9 g sugars; 1 g added sugars; 2,636 IU vitamin A; 43 mg vitamin C; 34 mg calcium; 1 mg iron; 251 mg sodium; 777 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Vitamin A (53% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1 fat

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