Sauce from Fresh Tomatoes

Every summer, right before our family’s big trip, a mountain of ripe tomatoes takes over my kitchen counter. Last year, just before a magical journey to Ireland (where yes, the chocolate cake was unforgettable), I couldn’t bear to waste a single fruit. I tossed the whole pile—uncored, unpeeled—straight into the freezer. Weeks later, I came home, simmered those frozen beauties into the silkiest sauce from fresh tomatoes, and swore I’d never make it any other way.

This recipe, inspired by the beloved Marcella Hazan, is my go-to. With just butter, onion, and tomatoes—fresh or frozen—you can create a velvety, rich sauce that clings to your pasta like it was meant to be. It’s simple, deeply satisfying, and a celebration of ingredients that truly shine on their own. Sauce from fresh tomatoes has become a comfort dish in my home, bringing my family together around bowls of spaghetti or layers of lasagna.

Let’s make memories one bite at a time.

Why You’ll Love This Recipe

This sauce from fresh tomatoes is what I call kitchen gold—flavorful, fuss-free, and wildly versatile.

It comes together with just three humble ingredients: tomatoes, onion, and butter. Yet it delivers a taste that rivals any jarred sauce.

It’s beginner-friendly and mess-free, made in one pot with no peeling or coring required. Even frozen tomatoes work beautifully!

Ready in about an hour with zero babysitting. You can go fold laundry or sip iced tea while it works its magic.

You can blend it smooth or leave it chunky—this sauce from fresh tomatoes plays well with your preferences.

It’s perfect for busy weeknights, cozy brunches, or your next Italian-inspired family dinner.

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Ingredient Overview

This sauce is a love letter to simplicity. Each ingredient shines without needing embellishment. Here’s what makes it so magical:

• Fresh Tomatoes (or Frozen): Use 2 pounds of ripe large tomatoes. No need to peel or core—this is the beauty of the recipe. If frozen, toss them in whole and cook from frozen.

• Yellow Onion: Just one, peeled and halved. It melts into the sauce, adding gentle sweetness and depth.

• Butter: Adds richness and enhances the tomato’s natural sweetness. Go with salted butter or add a teaspoon of kosher salt if using unsalted.

• Kosher Salt (optional): Only needed if your butter isn’t salted.

Optional food styling tip: For serving, drizzle a bit of olive oil over the sauce and top with shaved Parmesan and fresh basil—rustic yet elegant.

This trio is what makes sauce from fresh tomatoes unforgettable. No garlic, no basil, no fuss—just real flavor in every spoonful.

Step-by-step Instructions

Step 1: Gather Your Simple Ingredients

Start with 2 pounds of fresh or frozen tomatoes, 1 large yellow onion (peeled and halved), and 5 tablespoons of salted butter. If your butter is unsalted, add 1 teaspoon kosher salt. These three basics create the richest, most flavorful sauce from fresh tomatoes without any extras.

Step 2: Add Everything to the Pot

Place the tomatoes—whole and unpeeled—the halved onion, and butter into a medium-sized heavy-bottomed pot. No chopping, no peeling. Just toss it all in and get ready for something delicious.

Step 3: Start the Simmer

Set the pot over medium-low heat. If you’re starting with frozen tomatoes, cover the pot for the first 30 minutes to help them thaw and soften. Then uncover and let everything simmer gently.

Step 4: Let It Cook Low and Slow

Allow the ingredients to cook uncovered for about 1 to 1½ hours. Stir occasionally if you’d like, but this recipe doesn’t need constant attention. Tip: You’ll know it’s ready when the onion falls apart easily with a spoon and the tomatoes have broken down into a rich sauce.

Step 5: Blend to Your Preferred Texture

When the tomatoes and onion are soft, use an immersion blender right in the pot to blend everything until smooth. You can also transfer to a blender for extra silkiness, but I love the rustic texture of hand-blended sauce from fresh tomatoes.

Step 6: Taste and Adjust

Give it a taste—if needed, add a pinch of salt. That buttery richness and natural tomato sweetness should be front and center.

Now that your dish is coming together beautifully, let’s explore some pro tips and creative variations!

Pro Tips

Use ripe, juicy tomatoes for the most flavorful sauce from fresh tomatoes. If you’re short on time, frozen whole tomatoes work beautifully—no peeling or thawing needed.

Choose a sweet yellow onion over white or red. It melts into the sauce, adding a naturally balanced sweetness that perfectly complements the acidity of fresh tomatoes.

For richer depth, stick to salted butter. It enhances the tomatoes’ flavor without overpowering. Unsalted butter also works—just add a teaspoon of kosher salt.

Don’t rush the simmer. Cooking low and slow brings out the best in every ingredient. If you’re multitasking, set a timer and go about your business while the magic happens.

For silky texture, an immersion blender does the trick right in the pot. Prefer a chunkier feel? Use a wooden spoon to gently smash the tomatoes as they cook, like we do in our cozy Tomato Soup with Fresh Tomatoes recipe.

This sauce from fresh tomatoes also freezes beautifully. Let it cool, pour into freezer-safe jars, and label for quick weeknight dinners.

Variations

Want a bolder twist? Add a spoonful of Walnut Pesto with Sun-Dried Tomatoes before serving. It creates a sauce with herbaceous richness and a hint of nuttiness.

For a creamier version, stir in a splash of heavy cream at the end. It transforms your sauce from fresh tomatoes into a blushing pink pasta sauce—great for date night or special dinners.

Looking to sneak in protein? Add cooked lentils or shredded rotisserie chicken before blending for a hearty, one-skillet meal.

Serving this for brunch? Pair it with baked eggs or use it to top your savory Fall Soup Recipes—you’d be surprised how many ways you can stretch this recipe.

Want to spice it up? A tiny pinch of crushed red pepper goes a long way, but be gentle. This sauce sings best in its original simplicity.

Frequently Asked Questions

Serving Suggestions

This sauce from fresh tomatoes is wonderfully versatile and pairs beautifully with more than just pasta. Toss it with spaghetti or penne for a classic comfort dish, or use it as a base for shakshuka or baked eggs at brunch. It’s also perfect spooned over grilled chicken, layered in lasagna, or as a warm dip for crusty sourdough. For a sweet-savory twist, serve alongside Pumpkin French Toast—trust me, it works! Whether you’re feeding a family or prepping for weekday meals, this easy recipe fits right into your routine.

Conclusion

This dish reminds me why I cook—simple ingredients, honest flavors, and meals shared around the table. Sauce from fresh tomatoes is more than a pantry staple; it’s a reminder that homemade can be heartwarming without the hassle. And when it clings to your noodles just right or simmers quietly as your home fills with rich aroma, you’ll know you made something special. Looking for more comforting meals like this? Visit our Recipes for more ideas that bring joy to your kitchen.

If you try this recipe, I’d love to hear how it turned out for you. Share your version of sauce from fresh tomatoes in the comments below or tag your photos on Instagram, Pinterest, or TikTok—let’s swap ideas and celebrate good food together!

From my kitchen to yours — happy cooking!