Easy Homemade Tomato Sauce with Fresh Tomatoes

Easy Homemade Tomato Sauce made from fresh tomatoes delivers clean, vibrant flavor-without the added sugars, oils, or preservatives common in store-bought spaghetti sauce. Halved tomatoes steam until the skins release easily, then finish into a rich one-pan sauce with an optional creamy finish.

Homemade spaghetti sauce with fresh tomatoes in a skillet.

👩🏽‍⚕️ Nutritionist's Note

Why cooked tomatoes are even better for you:

Tomatoes are rich in lycopene, a powerful antioxidant linked to heart health and cellular protection. Lycopene becomes more bioavailable when tomatoes are cooked and lightly broken down, making tomato sauce one of the easiest ways to absorb it efficiently. Cooking also concentrates flavor naturally, so you get richness without needing much fat or added sugar.

Because lycopene is fat-soluble, pairing tomato sauce with a small amount of fat further improves uptake. A light drizzle of olive oil works well, or serve this sauce with crispy roasted chickpeas, tofu crumbles, or crispy tempeh to naturally provide the fat needed for absorption and boost protein-without turning the dish heavy.

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👩🏽‍⚕️ Nutritionist's Note
👩🏼‍🌾 Ingredients & Health Benefits
🍅 Substitutions
📝 Tips for Making Easy Homemade Tomato Sauce
Easy Homemade Tomato Sauce Recipe
⚖️ Convert the Recipe to Metric (g & mL)
✔️ Storage & Meal Prep Tips
🍝 More Healthy Pasta Sauce Recipes
🙋🏽‍♀️ Recipe FAQs
🛒 Shop Recipe Cookware and Ingredients
👩🏽‍🍳 Made this recipe?
🍽️ Related Recipes
💬 Comments

👩🏼‍🌾 Ingredients & Health Benefits

As a Registered Dietitian Nutritionist, my goal is to highlight the health benefits of each ingredient. Below, I've included notes on the ingredients from a nutrition expert's perspective.

Roma tomatoes, coconut aminos, date syrup, seasonings, vegetable broth, balsamic vinegar, and tomato paste.

Roma Tomatoes: Naturally low in water and high in flesh, which creates a thicker sauce without long simmering.
Nutritional Yeast: Adds body and subtle savory richness, almost like a light Parmesan effect.
Vegetable Broth: Prevents sticking while gently steaming the tomatoes and adds savory depth.
Coconut Aminos: Provide a light salty-sweet seasoning that adheres to the tempeh, eliminating the need for oil. Tamari offers a richer, more traditional soy flavor, while coconut aminos are slightly sweeter and lower in sodium.
Garlic and Onion powder: Provide balanced aromatic flavor without needing to sauté.
Dried Herbs: Create classic Italian-style aroma and complexity.
Tomato Paste: Boosts concentrated tomato flavor and thickens the sauce slightly.
Balsamic Vinegar: Brightens and sharpens the finished sauce with a hint of sweetness.
Date or Maple Syrup: Balances acidity and enhances tomato sweetness without making the sauce sugary.

See the printable recipe card below for quantities.

🍅 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Tomatoes: San Marzano or vine-ripened tomatoes work well. Juicier tomatoes may need slightly longer reduction.
Coconut aminos/tamari: Use soy sauce if that's what you have on hand. You may want to reduce the amount slightly since it's often saltier.
Nutritional yeast: If you don't have nutritional yeast, you can omit it. A pinch of smoked paprika can help add depth. Vegan parmesan also works.
Broth: Use water or a drizzle of olive oil instead. Oil is optional if you prefer richer mouthfeel.
Garlic Powder: Replace with 2-3 cloves fresh garlic, finely minced or grated.
Sweetener: A pinch of coconut sugar works instead of date or maple syrup.
Herbs: Italian seasoning, oregano plus basil, or Herbes de Provence all work.
Vinegar: Red wine vinegar can substitute for balsamic.

📝 Tips for Making Easy Homemade Tomato Sauce

These additional tips will help you get the best results from this recipe.

Halved Roma tomatoes on a wooden cutting board.

Slice tomatoes lengthwise through the stem end so they sit flat cut-side down in the pan. Remove the tough core with a small V-cut before cooking. This makes the skins release even more easily and keeps any fibrous bits out of the finished sauce.

Cooked halved tomatoes in a large skillet.

Use a wide skillet so the tomatoes steam evenly and skins loosen faster. Place tomatoes flat-side down with just enough broth or oil to lightly coat the surface of the pan. Less liquid allows more direct contact with the pan and creates light caramelization from browning. More liquid creates a gentler steaming effect with a brighter, fresher tomato flavor. Choose based on whether you want deeper richness or cleaner acidity.

Cooked halved peeled tomatoes in a skillet.

After about 20-25 minutes, the tomato skins should visibly wrinkle and begin separating from the flesh. Use tongs to gently lift and peel the skins away - they should slide off easily without resistance. If the pan starts to look dry before the skins release, add a small splash of broth to prevent sticking and continue steaming until the skins loosen fully.

Cooked crushed tomatoes in a large skillet.

Use a potato masher or the back of a wooden spoon to break down the tomatoes directly in the pan. Mash to your preferred texture - lightly for a chunkier sauce or more thoroughly for a smoother consistency. The tomatoes should collapse easily once fully cooked.

Cooked tomatoes with nutritional yeast, date syrup, balsamic vinegar, coconut aminos, dried herbs, and crushed red pepper.

Add the remaining ingredients. For extra depth and complexity, stir in finely chopped capers (salty, briny), chopped sun-dried tomatoes (concentrated sweetness and umami), or a small spoon of Dijon mustard (brightness and subtle tang). Add in small amounts and adjust to taste so the tomato flavor stays front and center.

Blended nondairy cream in the canister of a blender.

For a creamier tomato sauce, add my high-protein delicious Tofu Cream to the saucepan, or blend the tomato sauce with soaked cashews or the tofu cream.

⚖️ Convert the Recipe to Metric (g & mL)

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✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Refrigerator: Store honmemade tomato sauce in an airtight container for up to 5 days.
Freezer: Freeze in portioned containers or Souper Cubes for up to 3 months.
Reheating: Warm gently on the stovetop or microwave. Add a splash of water or broth if thickened.

🍝 More Healthy Pasta Sauce Recipes

High-Protein Butternut Squash Pasta is creamy, low-fat, and packed with fiber and plant-based protein.

If you love creamy green pasta and want an easy protein boost, this High-Protein Green Pasta recipe delivers.

This Easy High-Protein Pasta Sauce makes a wholesome dinner packed with fiber, iron, antioxidants, and protein.

There are over 30 grams of protein in this Vegan Ragu! This easy recipe combines delicious vegetables, high-protein lentils, and spices.

🙋🏽‍♀️ Recipe FAQs

What is the secret to good tomato sauce?

Start with ripe tomatoes, control moisture, and layer umami. Gently cooking the tomatoes concentrates natural sweetness, while ingredients like tamari, nutritional yeast, tomato paste, and vinegar build depth without overpowering the tomato flavor. Keeping the heat low prevents scorching and preserves brightness.

Should I peel tomatoes before making sauce?

Peeling improves texture, especially for smoother sauces. In this method, the skins loosen naturally during steaming and slide off easily with tongs, so you get the benefit of peeled tomatoes without blanching or extra prep.

Do I really need sugar in my tomato sauce?

Not necessarily. Tomatoes vary widely in acidity depending on ripeness and season. A small amount of sweetener balances acidity rather than making the sauce sweet. Always taste first and add only if needed - or skip entirely if your tomatoes are naturally sweet.
Some cooks add a pinch of baking soda to reduce acidity, but this can mute flavor and reduce nutrient quality if overused. I prefer adjusting with sweetness or additional simmering for better balance and cleaner taste.