One-Pan Homemade Tomato Sauce Recipe

Homemade spaghetti sauce with fresh tomatoes in a skillet.

5 from 1 vote

One-Pan Homemade Tomato Sauce Recipe

Easy one-pan Homemade Tomato Sauce with fresh tomatoes. A simple pasta tomato sauce that’s bright, flavorful, and freezer-friendly.

Prep Time5

Cook Time25

Total Time30

Course: Condiment, Sauce, Side Dish

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 93kcal

Author: Nisha Melvani

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

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 ⅓ cup soaked and drained cashews. Blend until smooth. Or for a silkier sauce, add a drizzle of extra-virgin olive oil.

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 nondairy cream substitute, or blend the finished sauce with ⅓ cup soaked cashews or tofu cream until smooth.

Nutrition