A quick and simple basic pasta sauce that is hassle-free and delicious.

A quick and simple basic pasta sauce that is hassle-free and delicious.

What it looks like before it gets blended!

I’m the pasta specialist at home so it’s always my job to make it when its pasta night. I love trying out different combos of veggies, sauces, and meats, but there’s one recipe that I always go back to. I used to make pasta sauce in a different way where I would have to chop half a kilo of tomatoes, and go through so many steps, but ever since I tried it this way, I haven’t looked back.

This is one of my most requested recipes on Instagram. I have sent it to several of my followers, many of whom have tried and loved it too. Plus, those who have actually eaten whatever I make with this sauce have raved about it too. I use the same sauce for pasta, pizza, and lasagna – so it is an all-purpose recipe. And one you should definitely try out!

This tomato sauce recipe is very easy to make. I make it with fresh tomatoes, and it still turns out really flavorful and it’s not much harder to make than if you used canned tomatoes either.

Tips to Make the Best Classic Pasta/Pizza Sauce

Here are some tips to make the best pasta sauce from fresh tomatoes:

  1. Use the ripest tomatoes you can find. This helps you get better flavor and a darker color to the sauce.
  2. Cook the veggies on a single layer.
  3. Let the tomatoes REALLY caramelize (they should be dark brown).

This recipe makes a lot of sauce, so you might not use it all in one night. But that’s the best part about it! You can halve the recipe if you like, or you can freeze the leftover sauce for another pasta night. It stays perfectly well in the freezer for a couple months. So, all you have to do the next time you’re making pasta is boil the noodles and heat this sauce up, straight from the freezer!

Add More Veggies

Another thing I love to do with this sauce is add a variety of veggies like carrots, eggplants, peppers, etc. You would follow the same method as below, but replace some of the tomatoes with your choice of veggies.

If you have picky eaters at home (kids or adults) this is a great way to get more vegetables into their meals. Since it all gets blended up, they will be none the wiser. Plus, it tastes amazing!

I will put up a more detailed post about that recipe another time, but you can always reach out to me on Instagram or email for questions!

Here are the Ingredients You Need to Make the Best Pizza/Pasta Sauce with Fresh Tomatoes
  • 600g ripe tomatoes,
  • 1 onion,
  • 3-4 cloves of garlic,
  • 1 tbsp oil,
  • Salt,
  • Red chili flakes,
  • ½ tsp dried thyme or Italian seasoning (optional),
  • ½ cup water or stock*,
  • 1 tsp sugar,
  • 1 tbsp ketchup (optional)
How to Make the Best Pasta or Pizza Sauce with Fresh Tomatoes?

As I said, this is an extremely easy recipe to make. Prep takes less than 5 minutes and once you place it on the stove, you can let it do its own thing. You don’t even need to stir for the first 20 minutes (in fact, you SHOULDN’T stir). So, here’s what you need to do:

  1. Halve or quarter the tomatoes and onions. Peel the garlic.
  2. Place them on a saucepan in a single layer. Drizzle over oil and seasonings.
  3. Cover and cook on low heat until fully cooked through. Do not stir.
  4. Uncover and cook on high heat until they get caramelized.
  5. Add water or stock, sugar, and ketchup.
  6. Remove from heat and blend it up.
  7. Done!
How to Use Fresh Tomato Sauce

I use this sauce for pasta, pizza, and lasagna as well!

For pasta, I like to sauté some onions, peppers, mushrooms on the side and combine with the sauce. I also add chicken, beef, prawn, or canned mackerel. There are so many variations you can make!

I also love combining this sauce with a classic béchamel or cheese sauce (click here for the recipe) to make a “pink sauce”. This is probably my all-time favorite combo!

For lasagna, I prepare this sauce separately and add it to sauteed veggies and meats to make the meat sauce. Recipe coming soon, so stay tuned for that!

For pizza, I use this sauce as the base to all my toppings and gooey cheese. My pizza recipe will also be coming out soon so look out for that as well.

Watch me make my Fresh Tomatoes Pasta Sauce in the video below:

Here’s the step-by-step guide to making the best pizza or pasta sauce with fresh tomatoes.


Prep Time: 5 min

Cook Time: 30 min

Serves: 4-6

Step 1: Prep the vegetables.

  • 600g ripe tomatoes,
  • 1 onion,
  • 3-4 cloves of garlic
  1. Cut the tomatoes in half (or quarters if they are large).
  2. Peel and quarter the onions.
  3. Peel the garlic (leave it whole).

Step 2: Start Cooking.

  • 1 tbsp oil,
  • Salt,
  • Red chili flakes,
  • ½ tsp dried thyme or Italian seasoning (optional)
  1. In a wide-bottomed nonstick saucepan, place the tomatoes, onion, and garlic, cut side facing down in a single layer.
    Note: try not to pile them on. Keep them in a single layer as much as possible.
  2. Drizzle some oil over and sprinkle with salt, red chili flakes, and dried thyme or Italian seasoning.
  3. Cover the pan and place on a low heat. Let it cook, without stirring, for 15-20 minutes.
    Note: It’s important not to stir or disturb them because we want them to get caramelized. If, by chance, the liquid seems to have evaporated too quickly before the veggies are cooked, simply add a few tablespoons of water.
  4. After 15 minutes, check with a fork to see if the onions have become tender. If not, let it cook for further 5 minutes.
    Note: If it seems to be getting too dry, you can sprinkle a few tablespoons of water over.
  5. Once the veggies have become tender, remove the lid and turn the heat to high.
  6. Cook for another 5 minutes or until most of the water evaporates and the bottom starts to turn brown.
    Note: Let the veggies get really caramelized. Don’t let them burn, but they should turn darker than golden brown.

Step 3: Finish the sauce.

  • ½ cup water or stock*,
  • 1 tsp sugar,
  • 1 tbsp ketchup (optional)
  1. Once the tomatoes have caramelized nicely, add the water or stock.
    Tip: Use half a soup or seasoning cube mixed in with water to replace the stock. You can also use plain water.
  2. Stir the tomatoes to incorporate any of the buildup (fond) that has collected at the bottom of the pan.
  3. Add sugar and ketchup.
  4. Let it come up to a boil once again and remove it from the stove.
  5. Using a hand blender or a mixer, blend the sauce up until it is smooth.
  6. Add it to pasta, pizza, or lasagna, and enjoy!


– See above or click here for serving suggestions.
– This recipe can be halved or doubled.
– It can be frozen for 1-2 months.

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Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

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