Name: Fresh Tomato Pasta Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups dried Penne pasta (or of choice); 2 tablespoon cooking oil; 6-8 cloves garlic (minced); ½ cup white onions (finely chopped); 2 lb / 1 kg grape/ cherry tomatoes (rinsed); 1 tablespoon tomato paste (see notes); 2- 3 tablespoons reserved pasta water; 1 tablespoon fresh parsley OR basil (chopped); 1 heaped teaspoon lemon zest (optional); 1 teaspoon dried Italian herb blend; Couple twists of freshly cracked black pepper; Salt to taste; 1 teaspoon sugar ((Add only if the tomatoes are tart)); ½ cup Vegetarian Parmesan or Romano (optional); Red chili flakes (optional)

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Keep the jarred pasta sauce aside for a moment, and make this super easy homemade fresh tomato pasta sauce just under 15 minutes. It is a simple 8 ingredient recipe for a win! Vegan and gluten-free.

This homemade pasta sauce recipe is made from fresh tomatoes with skin. No hassle of peeling or chopping the tomatoes.

When I shared my Pasta Arrabiata recipe with you a few days back many of you wanted to know pasta sauce recipe using fresh tomatoes.

Most of the Indian curries like this Paneer Lababdar are made using fresh tomatoes so why not pasta sauce? As summer is here so is the tomato season. So, make most of it!

Ingredients to make this awesome tomato sauce

Type of tomatoes used matter

For the best tasting fresh tomato pasta sauce use juicy ripe tomatoes.

Grape or cherry tomatoes

I highly recommend using grape or cherry tomatoes as they have a sweet spurt and don’t require hours of cooking.

They have very small seeds as well. This means you do not have to strain the sauce.

Roma Tomatoes

My second choice would be ripe Roma tomatoes.

If you plan to use these then I suggest you look at my Express Pasta Sauce recipe.

Tomatoes on vine

You may use ripe and juicy tomatoes on the vine. The only problem is it has big seeds. So just scoop it out before cooking.

Onion

I prefer using white onions as they take less amount of time to cook and sweeten.

Garlic

Lots of minced garlic imparts a rustic flavor to the sauce

Tomato paste

This is totally optional but I love it for two reasons-

The first one is that it pulls the sauce together and the final sauce tastes like it is simmering for hours.

Secondly, it adds a more robust tomato flavor to the recipe.

Herbs

A combination of dried and fresh herbs are welcome in the recipe. I love using Italian seasoning which is a blend of many herbs like dried basil, rosemary, parsley.

Using a tablespoon of a freshly chopped herb like basil or parsley is a game-changer.

Oil used

Cooking olive oil or your choice of neutral-tasting oil works here.

Lemon zest

Call me crazy but lemon zest totally rocks this recipe. It adds a fresh fruity summer vibe to the sauce. Don’t believe me, then try it yourself!

Make fresh tomato pasta sauce at home like a pro!

Heat oil in a medium-size pan.
Once warm add in garlic and cook it for 15 seconds, stirring continuously.
Now add in the onions and cook until they sweat and turn translucent, for about a minute.
Add in the grape tomatoes and salt to the pan.
Give it a good stir and cook covered with a lid.
Let it soften on medium to low flame for 10 minutes, stirring once in between.
Now open the lid and smash the tomatoes with a fork or back of your spoon.
Add in the paste, dried herbs, pepper.
Stir well. Add 2-3 tablespoon water if necessary.
Cover and cook for 2 minutes.
Switch off the flame.
Uncover and stir in the lemon zest and fresh herbs.
If you are not using it immediately or in a few hours, let the sauce cool down.
Store it in the refrigerator until use.
Cook desired pasta according to package instructions and set aside.
My new favorite way of cooking pasta without monitoring is by using an Instant Pot.
Once the pasta is cooked and still warm, you can throw in some grated fresh Romano or Parmesan cheese if desired.
Add in the prepared sauce over the pasta and stir well to coat.
Serve warm with extra herbs, cheese, and olive oil drizzle on the top.
Chili flakes will add some heat to the dish, add if you prefer a spicy pasta dish.

Important Tips for making a great fresh tomato pasta at home

Always use ripe and juicy tomatoes.
Cook the pasta and sauce simultaneously to save time.
Toss pasta in the sauce just before dinner.

How to store fresh tomato pasta sauce?

Feel free to make a big batch of this sauce and store it in the fridge for up to 3 days OR

freeze in labeled freezer-safe zip lock bags or an airtight container for up to 3 months.

What pasta goes well with fresh tomato sauce?

Spaghetti, penne, or fusilli are my top choices. You may use any shape pasta.

Gluten-free pasta tastes great with this sauce.

Go beyond pasta!!!

You can use this instant tomato sauce over rice, any other grains like quinoa or barley.

Roasted veggies or grilled tofu/paneer will taste great tossed in this sauce.

Serving Suggestions

Serve this pasta with a side of warm garlic bread or focaccia.

A small portion of my vegan minestrone soup or a small salad like this summer berry salad will be great too.

KEEP IN TOUCH –

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Hungry for more pasta recipes. Then check these out!!

Tex-Mex loaded pasta bake

Skillet Ratatouille sauce pasta

Pasta primavera with roasted vegetables

Vegan Alfredo Sauce Pasta

Let’s make pasta using fresh tomato sauce –

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5 from 2 votes

Fresh Tomato Pasta Sauce

Keep the jarred pasta sauce aside for a moment, and make this super easy homemade fresh tomato pasta sauce just under 15 minutes. It is a simple 8 ingredient recipe for a win! Vegan and gluten-free.

Course lunch/ dinner

Cuisine Italian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Adjustable Servings -4

Calories 520kcal

Author Khushboo

Ingredients

For Pasta

2 cups dried Penne pasta or of choice

For the fresh tomato sauce

2 tablespoon cooking oil
6-8 cloves garlic minced
½ cup white onions finely chopped
2 lb / 1 kg grape/ cherry tomatoes rinsed
1 tablespoon tomato paste see notes
2- 3 tablespoons reserved pasta water
1 tablespoon fresh parsley OR basil chopped
1 heaped teaspoon lemon zest optional
1 teaspoon dried Italian herb blend
Couple twists of freshly cracked black pepper
Salt to taste
1 teaspoon sugar (Add only if the tomatoes are tart)
½ cup Vegetarian Parmesan or Romano optional
Red chili flakes optional

Instructions

For Pasta

Cook pasta as directed on the package.
I like it al dente.
Drain and keep aside.
Reserve 2-3 tablespoons pasta water for the sauce.

For the tomato sauce

Heat oil in a medium-size pan.
Once warm add in garlic and cook it for 15 seconds, stirring continuously.
Now add in the onions and cook until they sweat and turn translucent, for about a minute.
Add in the grape tomatoes and salt to the pan.
Give it a good stir and cook covered with a lid.
Let it soften on medium to low flame for 10 minutes, stirring once in between.
Now open the lid and smash the tomatoes with a fork or back of your spoon.
Add in the paste, dried herbs, pepper.
Stir well. Add 2-3 tablespoons of reserved pasta water if necessary.
Cover and cook for 2 minutes.
Switch off the flame.
Uncover and stir in the lemon zest and fresh herbs.
If you are not using it immediately or in a few hours, let the sauce cool down.
Store it in the refrigerator until use.

Assembling the pasta and sauce

Toss pasta in the sauce just before dinner.
Stir in ½ cup Parmesan or Romano cheese if desired.
Top it up with more fresh herbs or chili flakes.
Finish it off with a teaspoon of olive oil drizzle.

Notes

This recipe makes approx 3 cups of sauce.

Skip cheese in the pasta, if vegan or use non-dairy options.

Please go through the entire post for other types of tomatoes to be used.

If using Spaghetti, use 8 oz of the noodles for this recipe.

Adding tomato paste is optional but highly recommended. It binds the sauce together and adds a robust tomato flavor to it.

Lemon zest is optional but tastes really great.

This sauce is very rustic and a bit chunky. You may blitz it in a blender after it cools down if desired.