Homemade Spaghetti Sauce from Fresh Tomatoes

Ready to make homemade spaghetti sauce with all those garden fresh tomatoes? It’s easier than you think. This recipe creates a thick, full of flavor sauce that is simple to make!

While my garden has been winding down, I’m finding myself still enjoying the fresh taste of garden tomatoes.  They taste so good compared to store-bought.  Right?  After experimenting a few times this summer, I’ve finally found the BEST homemade sauce using those fresh from the garden tomatoes.  It’s so good, I wish I had created it earlier this summer.

Tips for Making Homemade Spaghetti Sauce from Fresh Tomatoes

• Freeze the tomatoes ahead of time.  I found myself with about 4-5 tomatoes fresh every few days, which wasn’t enough to make a sauce.  After discovering the 1870’s farmhouse method of freezing to make the peals come off, I was sold! Not only because it was easy, but because it helps me to preserve the tomatoes when I don’t have a bunch coming off all at once. Simply, cut off the tops from the fresh tomatoes after you clean them.  Freeze them separately and then once frozen add to a large freezer bag.  When ready to make the sauce, let thaw for 5-8 hours.  The skins will slide right off!  No boiling to remove the skins!
• How to take the skins off easily, if not freezing. If you don’t use the freezer method above, you’ll want to get a boiling pot of water going.  Add your tomatoes to a clean sink and carefully pour the boiling water over the tomatoes.  Let steep for 5 minutes or until the skins start to crack.  Easily remove the skins – carefully!  They will be hot.
• What type of tomatoes to use.  I used a combination of what was in my garden from Amish Paste tomatoes to the Big Boy variety. It truly does not matter.
• Canning the tomato sauce.  I freeze the sauce in large freezer bags flat, and then once frozen they are easy to store.  I have not canned this recipe, so I can’t provide any additional advice.  Follow the Ball canning guide for directions.
• Be patient.  I didn’t use tomato paste to thicken this sauce, instead, I added the secret ingredient of zucchini which has a bit of starch to it.  I did have to simmer the sauce a bit longer than other experiments but the result was a thick sauce that was delicious – so be patient!
• Skim the sauce. As the sauce simmers you’ll notice a foam forming at the top. Skim that off. It is the impurities from the tomatoes.

How to Make Fresh Tomatoe Sauce

1. Clean tomatoes and remove the skins.  (See my tip above about freezing the tomatoes to make this step super easy!)
2. Add to the large stockpot.  Simmer at medium heat and add all remaining ingredients except the zucchini.  Let simmer for one hour.
3. While simmering, add the zucchini to an oiled pan over medium heat. Saute until golden brown. Add to tomato sauce.
4. Using an immersion blender, cream the sauce until smooth or the texture you prefer.
5. Continue to simmer until desired consistency.

Tomato Sauce Add-Ons

I like to top my tomato sauce with green onions.  Cheese and basil would also be delicious.  Add fully cooked sauce or ground beef to add protein to the sauce.

More Tomato Recipes

• Homemade Pizza Sauce from Cherry Tomatoes
• Homemade Tomato Basil Soup
• The Best Spaghetti Sauce Recipe Made with Canned Tomatoes

Created by: Lynette

Homemade Spaghetti Sauce from Fresh Tomatoes

Course Sauce

Cuisine American

Prep Time 15 minutes

Cook Time 3 hours

Servings 6

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Thick, delicious homemade spaghetti sauce recipe made from fresh garden tomatoes.

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Ingredients

  

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• ▢ 6 pounds tomatoes cleaned and skins removed
• ▢ 1 Tablespoon dried basil
• ▢ 1 Tablespoon dried oregano
• ▢ 1 Tablespoon granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1 green pepper diced
• ▢ 1 yellow onion diced
• ▢ 1 Tablespoon garlic diced
• ▢ 1 zucchini sliced

Instructions

• Clean tomatoes and remove the skins.
• Add tomatoes to a large stockpot.  Simmer at medium heat and add all remaining ingredients except for the zucchini.  Let simmer for one hour.
• In a separate pan, heat olive oil over medium heat and saute the zucchini until golden brown.  Add zucchini to tomato sauce.
• Using an immersion blender, cream the sauce until smooth or to the texture you prefer.
• Continue to simmer until desired consistency, approximately 1 - 2 hours.

Notes

Freeze the tomatoes ahead of time.  Simply, cut off the tops of the fresh tomatoes after you clean them.  Freeze them separately and then once frozen add to a large freezer bag.  When ready to make the sauce, let thaw for 5-8 hours.  The skins will slide right off!  No boiling to remove the skins!

If you don't use the freezer method above, you'll want to get a boiling pot of water going.  Add your tomatoes to a clean sink and carefully pour the boiling water over the tomatoes.  Let steep for 5 minutes or until the skins start to crack.  You can easily remove the skins - carefully!  They will be hot.

Type of tomatoes to use.  I used a combination of what was in my garden from Amish Paste tomatoes to the Big Boy variety. It truly does not matter.

Nutrition

Serving: 1cup | Calories: 122kcal | Carbohydrates: 27g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 419mg | Potassium: 1294mg | Fiber: 7g | Sugar: 18g | Vitamin A: 3937IU | Vitamin C: 87mg | Calcium: 95mg | Iron: 2mg

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