Go Back
Easy Roma Tomato Sauce Recipe for Rich, Fresh Flavor

Easy Roma Tomato Sauce Recipe for Rich, Fresh Flavor

A simple homemade tomato sauce made with ripe Roma tomatoes, gently cooked onion, garlic, basil, and olive oil. It yields about 4 cups, enough for 1 pound of pasta and serves 4–6 people.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds, about 10-12 medium tomatoes Ripe Roma tomatoes
  • 2 tablespoons Extra-virgin olive oil
  • 1 finely chopped Small yellow onion
  • 3 minced or thinly sliced Garlic cloves
Seasoning
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon, optional if tomatoes taste acidic Sugar
Finishing
  • 1/4-1/2 cup, torn Fresh basil leaves
  • 1 tablespoon, optional Unsalted butter

Method
 

Step-by-Step
  1. Bring a large pot of water to a boil. Cut a shallow X in the bottom of each Roma tomato, blanch the tomatoes for 30–60 seconds until the skins loosen, then transfer them to an ice bath.
  2. Peel the cooled tomatoes, remove the cores, and crush or chop the flesh. Pass the tomatoes through a food mill or briefly blend them if you prefer a smoother sauce.
  3. Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes, until soft but not browned.
  4. Add the garlic and cook for 30–60 seconds, stirring constantly, just until fragrant. Do not let it brown, as browned garlic can taste bitter.
  5. Add the tomatoes, kosher salt, black pepper, and optional sugar. Bring the mixture to a gentle simmer.
  6. Simmer the sauce uncovered for 35–45 minutes, stirring occasionally, until the excess liquid has reduced and the sauce is thick enough to coat a spoon.
  7. Stir in the torn basil during the final 5 minutes, or add it after removing the pan from the heat for a fresher basil flavor. Taste and adjust the salt.
  8. Stir in the optional butter for a rounder, smoother finish. Serve with pasta, using a splash of reserved pasta water to help the sauce coat the noodles.

Notes

Use fully ripe Roma tomatoes for the best flavor. If the tomatoes are watery, simmer the sauce uncovered longer instead of adding extra thickener. Cool leftovers promptly and store covered in the refrigerator.