Roma tomatoes are perfect for this easy homemade fresh tomato sauce. With only 10 ingredients, toss it with your favorite pasta shape or even spread it on pizza.
Recipe by Paige Adams on June 23, 2022
Prep time: PT10M
Cook time: PT20M
Total time: PT30M
Rating
4.53 stars (21 reviews)
Keywords
fresh tomato sauce, roma tomato recipes
Ingredients
2 pounds Roma tomatoes
1 tablespoon olive oil
1 small white onion, (roughly chopped)
1 tablespoon tomato paste
3 garlic cloves, (minced)
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
Categories
Sauces
Cuisine
Italian
Steps
To peel the tomatoes, bring a large saucepan of water to a boil. Score an X into the bottom end of each tomato. Boil the tomatoes for 1 minute and then transfer them to a bowl of ice-cold water. Peel the tomatoes and halve them. Scoop out the seeds and roughly chop the flesh.
Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes.
Stir in the tomato paste, garlic, oregano, rosemary and red pepper flakes. Cook until fragrant, about 1 minute.
Add the tomatoes, reduce the heat to medium and simmer for 15-20 minutes until thickened.
Use the back of a wooden spoon or potato masher to break up the tomatoes.
Nutitrion
Serving Size: 1 serving
Calories: 61 kcal
Carbohydrates: 9 g
Protein: 2 g
Fat: 3 g
Saturated Fat: 0.4 g
Sodium: 419 mg
Sugar: 5 g
Unsaturated Fat: 2.4 g
Reviews
Pam on 2025-03-27 (5 stars): 1/2 C red wine and a pinch of sugar
Yum! Great recipe!! Thank you
ANNE on 2024-08-17 (5 stars): ABSOLUTELY DELICIOUS
Anne on 2024-08-06 (5 stars): What a wonderful sauce. I didn't change a thing. Thank you for sharing.
Joe Cliggott on 2024-01-11 (5 stars): I made this and it was delicious!
Cheryl on 2023-07-28 (5 stars): Easy to follow directions, and the results are really good. Yum!
Patti on 2022-09-19 (5 stars): One of the very few recipes that gives instructions from whole garden tomatoes to the finished product.
