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Easy Small Batch Homemade Garden Tomato Sauce

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This small batch homemade garden tomato sauce is quick, easy, and made with just five main ingredients. It’s perfect for a weeknight dinner and tastes far better than anything from a jar.

Ingredients

Scale
  • 2 pounds (about 900g) ripe garden tomatoes (Roma or San Marzano preferred)
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 4 to 5 cloves garlic, smashed
  • 1 teaspoon (5g) kosher salt, plus more to taste
  • 1/4 teaspoon (0.5g) red pepper flakes (optional)
  • 6 to 8 fresh basil leaves, torn
  • Freshly ground black pepper, to taste

Instructions

  1. Wash the tomatoes and remove the cores. Cut larger tomatoes into rough chunks; cherry tomatoes can go in whole.
  2. Place a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. Once the oil shimmers, add the smashed garlic cloves and red pepper flakes (if using). Cook for 1 to 2 minutes until fragrant and just starting to turn golden.
  3. Add all the tomatoes to the pot. Stir, scraping up any bits from the bottom. Add the salt and stir again. Bring to a gentle boil, then reduce heat to low and simmer.
  4. Simmer uncovered for 25 to 30 minutes, stirring every 5 minutes. Use a wooden spoon to crush larger tomato pieces against the side of the pot.
  5. After 25 minutes, check the sauce: tomatoes should be soft and falling apart, and the sauce should be slightly reduced. If too watery, simmer 5 to 10 more minutes; if too thick, add a splash of water.
  6. Remove the pot from heat. Use an immersion blender to blend the sauce to your desired consistency. Alternatively, let cool slightly and blend in batches in a regular blender.
  7. Return the blended sauce to low heat. Stir in the torn basil leaves and let wilt for about 1 minute. Taste and adjust salt and pepper as needed.
  8. Serve immediately with pasta, or let cool and store in the refrigerator for up to 1 week or freeze for up to 3 months.

Notes

Don’t skip the garlic infusion step—it sweetens the garlic. Use the right pot size (4-6 quarts). Taste as you go and adjust salt. Save pasta water to help sauce cling to pasta. Let the sauce rest for 10-15 minutes before serving for best flavor.

Nutrition

Keywords: homemade tomato sauce, small batch, garden tomatoes, easy pasta sauce, fresh tomato sauce

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