Easy Homemade Tomato Sauce Recipe
Easy Homemade Tomato Sauce from fresh tomatoes with a no-chop, pantry-friendly method. One pan, bright flavor, and perfect for spaghetti and meal prep.
Servings: 4 servings
Calories: 93kcal
Equipment
- 1 Large skillet
Ingredients
- 2.5 pounds Roma Tomatoes or San Marzano or vine-ripened tomatoes (about 9)
- ¼ cup vegetable broth or olive oil (to coat the pan)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder or 2 to 3 cloves minced fresh garlic
- 1 tablespoon coconut aminos or low-sodium tamari or soy sauce
- 2 teaspoons balsamic vinegar or red wine vinegar
- 1 teaspoon date syrup or maple syrup (or to taste)
- 3 tablespoons nutritional yeast
- 1 ½ teaspoons dried herbs
- ½ teaspoon crushed red pepper optional
- 1 tablespoon tomato paste
Optional for a creamy sauce:
- ⅓ cup raw cashews soaked in boiling hot water for 15 minutes
Instructions
- Prepare the tomatoes: Slice tomatoes in half and remove the hard stem core if desired.
- Steam the tomatoes: Place tomatoes cut-side down in a large skillet. Add vegetable broth (or oil) just to lightly coat the bottom of the pan. Cover and cook on low heat for about 25 minutes, checking occasionally to make sure the pan stays lightly moist.
- Remove skins: Use tongs to gently lift and discard the loosened tomato skins — they should slide off easily.
- Mash: Use a potato masher or spoon to mash the tomatoes directly in the skillet.
- Season: Stir in onion powder, garlic powder, coconut aminos, balsamic vinegar, date or maple syrup, nutritional yeast, dried herbs, crushed red pepper, and tomato paste. Simmer uncovered for 5 more minutes until flavors meld and the sauce thickens slightly. Add a splash of pasta water if you want a looser consistency.
- Adjust and serve: Taste and adjust seasoning, adding salt and pepper as needed.
- Optional: For a creamier sauce, transfer the tomato sauce to a blender with the soaked and drained cashews. Blend until smooth.
Notes
Pan Moisture: Place tomatoes flat-side down with just enough broth or oil to lightly coat the pan. Less liquid encourages light browning and deeper, caramelized flavor. More liquid creates a gentler steam and a brighter, fresher tomato profile.
Optional Add-Ins: 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).
For a creamier sauce: Stir in a few spoonfuls of tofu cream, or blend the finished sauce with ⅓ cup soaked cashews or tofu cream until smooth.
Healthy Fats: Because lycopene is fat-soluble, pairing tomato sauce with a small amount of fat further improves uptake of this antioxidant. 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.
Tomato skins are a good source of fiber! Save them and add to a stew or soup! Or chop the skins and add them back, but the textire will be chunkier.
Nutrition
Calories: 93kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 89mg | Potassium: 858mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2511IU | Vitamin C: 40mg | Calcium: 41mg | Iron: 2mg
