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.

Julia Levy
Source:, June 2019


Recipe Summary

15 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.

  • 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 Facts

105 calories; protein 3g 6% DV; carbohydrates 13.9g 5% DV; dietary fiber 3.7g 15% DV; sugars 9.3g; fat 5.3g 8% DV; saturated fat 0.8g 4% DV; vitamin a iu 2636IU 53% DV; vitamin c 43mg 72% DV; folate 46.2mcg 12% DV; calcium 34.3mg 3% DV; iron 1mg 6% DV; magnesium 35.9mg 13% DV; potassium 776.6mg 22% DV; sodium 251.3mg 10% DV; thiamin 0.1mg 12% DV; added sugar 1g.