Homemade Tomato Sauce (Fresh & Flavourful)

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There’s nothing quite like the taste of a homemade tomato sauce simmered with fresh herbs and vegetables. This simple yet flavourful sauce is made using fresh plum or Roma tomatoes, slowly cooked with onions, garlic, celery, basil, and parsley. It’s the perfect base for your favourite pasta, pizza, or Mediterranean dishes.

Whether you’re making a big batch for the week or freezing it for later, this recipe is a must-have in your kitchen.

Why You’ll Love This Tomato Sauce

  • Fresh ingredients: Made entirely from scratch — no canned tomatoes!
  • Versatile: Use it as a pasta sauce, pizza base, or base for stews and soups.
  • Freezer-friendly: Stores well for meal prep and busy days.
  • Naturally vegan & gluten-free.

Cooking Tips

  • Blanching tomatoes: Scoring and blanching helps peel them easily and improves texture.
  • Simmer slowly: Letting the sauce simmer allows flavours to fully develop.
  • Storage: Keeps in the fridge for up to 1 week or in the freezer for 2–3 months.

Serving Suggestions

  • Toss with spaghetti or rigatoni
  • Spoon over grilled vegetables
  • Use as a pizza sauce or lasagna base
  • Stir into rice or beans for added flavour

Save it for later and make sure to tag us when you try it — we’d love to see your take on this classic!

Recipe

Tomato Sauce

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This homemade tomato sauce is rich, flavorful, and made from fresh plum tomatoes, herbs, and vegetables. Perfect for pasta, pizza, or as a base for other dishes, it's a simple and healthy staple you can make in batches and store for later.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Sauce
Cuisine: Mediterranean
Calories: 104
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 plum or Roma tomatoes approx. 850 g
  • 50 ml extra virgin olive oil
  • ½ small onion diced (approx. 40 g)
  • 2 garlic cloves finely chopped (approx. 6 g)
  • 3 celery stalks chopped (approx. 160 g)
  • ½ bunch fresh basil roughly chopped (approx. 18 g)
  • 2 tbsp fresh parsley roughly chopped (approx. 8 g)
  • Salt to taste
  • 4 liters water for blanching

Method
 

  1. Prepare the tomatoes: Bring 4 liters of water to a boil. Score the bottom of each tomato with a shallow “X” cut. Blanch the tomatoes for 1 minute, then transfer them to a bowl of ice water to cool. Peel and roughly chop the tomatoes.
  2. Sauté the vegetables: Heat olive oil in a large pan over medium heat. Add the onion, garlic, and celery. Sauté for about 8 minutes until soft.
  3. Simmer the sauce: Add the chopped tomatoes, basil, and parsley to the pan. Simmer for 20–25 minutes, stirring occasionally.
  4. Season: Add salt to taste. Serve immediately, or let cool and store.

Nutrition

Calories: 104kcalCarbohydrates: 1gProtein: 0.2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 54mgPotassium: 25mgFiber: 0.1gSugar: 0.1gVitamin A: 182IUVitamin C: 3mgCalcium: 37mgIron: 0.2mg

Notes

    • Scoring tomatoes helps loosen the skin during blanching.
    • Cool tomatoes in ice water immediately after blanching to stop cooking.
    • Store in an airtight container in the fridge for up to 1 week, or freeze for 2–3 months.

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