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Fresh homemade tomato sauce in a bowl with a serving spoon.

Fresh Tomato Pasta Sauce

Whip up a batch of fresh Tomato Pasta Sauce from scratch. It's easier than you might think, with only 15 minutes prep time. Serve over pasta as-is, or use as a base for other sauces, toppings or even slathered over your next homemade pizza.
Course Condiment, Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 1 Kg of Sauce
Calories 969kcal
Cost $10



  • Bring a large pot of water to the boil. Add tomatoes and ensure they are covered by the water. Quickly bring back to the boil, then remove from heat and drain.
    1 kg tomatoes
  • Allow tomatoes to cool so you can handle them. Drain, then discard the stems, peel the skin and dice into small pieces.
  • Heat the olive oil in the same large pot. Add garlic and onion and sauté until translucent.
    1/3 cup olive oil, 8-10 cloves garlic, 1 onion
  • Add the diced tomatoes, red wine, bay leaves, basil, hot paprika, smoked paprika and mace. Stir well and bring to the boil once more, then reduce heat to a simmer and cook for around 2 hours until sauce has thickened and reduced. Remove from the heat.
    1/4 cup red wine, 4 bay leaves, 1 handful basil leaves, 1 tsp hot paprika, 1 tsp smoked paprika, 1 tsp ground mace
  • Carefully transfer sauce into airtight containers. For bests flavour, do not serve on the same day. Store in refrigerator for a day or two to allow the flavours to fully develop.



  • Wear an apron while chopping the boiled tomato, as this step can get a little messy!
  • The riper the tomato, the better it is flavour-wise for this dish.
  • For best flavour, do not serve on the same day. Store in refrigerator for a day or two to allow the flavours to fully develop.
  • What are the best tomatoes to use for tomato pasta sauce? Roma tomatoes are the most popular, as they can pack quite a lot of flavour than other varieties. Otherwise, use any fresh tomatoes you can source. You can even use cherry tomatoes, which would yield a sweeter sauce.
  • What are the best herbs to pop in your homemade pasta sauce? Basil and oregano pair nicely cooked in with the tomatoes. You can also garnish with fresh parsley or basil.
  • What’s the best way to store your tomato pasta sauce? Your fresh sauce should be kept in a sealed container in the refrigerator for around a week or in the freezer for up to a month.
  • You can omit the paprika and mace and use more traditional spices here such as nutmeg and cinnamon.
  • You can leave the sauce chunky, or blend it for a nice smooth passata style sauce.


Calories: 969kcal | Carbohydrates: 62g | Protein: 12g | Fat: 75g | Saturated Fat: 11g | Sodium: 67mg | Potassium: 2801mg | Fiber: 16g | Sugar: 32g | Vitamin A: 10448IU | Vitamin C: 153mg | Calcium: 169mg | Iron: 5mg