20 BEST HOMEMADE PASTA SAUCES WITH FRESH TOMATOES

Got a pile of ripe tomatoes? Here are best homemade pasta sauces made with fresh tomatoes, from classic marinara and pomodoro to creamy tomato sauce, bolognese and spicy arrabbiata.

Nothing beats a pasta sauce made with fresh, ripe tomatoes. It’s brighter and sweeter than anything from a jar, and most of these are easier than you’d think.

If you love simple sauces, our pasta aglio e olio is another weeknight favorite.

Want a creamy sauce without tomatoes? Try our creamy garlic parmesan sauce.

Here are the sauces.

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HOMEMADE PASTA SAUCES WITH FRESH TOMATOES

🍅 Classic Fresh Tomato Sauces

Simple, bright sauces that let ripe tomatoes do the work.

1. Classic Fresh Tomato Marinara

Ripe tomatoes, garlic, olive oil and basil simmered into a bright, simple marinara. This is the base sauce every home cook should know.

Simmer it uncovered so the extra water from the fresh tomatoes cooks off and the sauce thickens.

Ingredients:

• 3 lbs ripe Roma tomatoes, peeled and chopped
• 1/4 cup olive oil
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp sugar (optional)
• 1/4 tsp chili flakes
• Fresh basil leaves

Instructions:

1. Heat the olive oil and cook the onion over medium heat for 6 to 8 minutes until soft.
2. Add the garlic and chili flakes and cook 1 minute.
3. Stir in the tomatoes, salt and sugar and bring to a simmer.
4. Simmer uncovered for 30 to 40 minutes, stirring often, until thick.
5. Tear in the basil and blend partly if you like a smoother sauce.

2. Fresh Tomato Basil Sauce

A quick, light sauce that tastes like summer. It’s ready in about 20 minutes and lets the fresh tomatoes shine.

Add most of the basil at the very end so it stays fragrant.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 3 tbsp olive oil
• 3 cloves garlic, sliced
• 1/2 tsp salt
• 1 cup fresh basil, torn
• Grated parmesan, for serving

Instructions:

1. Warm the olive oil and garlic over medium-low heat until the garlic is golden.
2. Add the tomatoes and salt and raise the heat to medium.
3. Simmer 15 to 20 minutes, crushing the tomatoes with a spoon.
4. Stir in the basil and toss with hot pasta and parmesan.

3. Authentic Pomodoro Sauce

Silky Italian pomodoro made with peeled tomatoes, olive oil and garlic, finished with butter for a glossy, restaurant-style sauce.

Pass the sauce through a food mill for the smoothest texture.

Ingredients:

• 3 lbs ripe Roma tomatoes, peeled and chopped
• 1/3 cup olive oil
• 2 cloves garlic, smashed
• 1 tsp salt
• 2 tbsp butter
• Fresh basil

Instructions:

1. Gently cook the garlic in olive oil for 2 minutes, then remove it.
2. Add the tomatoes and salt and simmer 25 minutes.
3. Pass through a food mill or blend until smooth.
4. Stir in the butter and basil just before serving.

4. Roasted Cherry Tomato Sauce

Cherry tomatoes roasted with garlic until they burst and caramelize. Sweet, jammy and almost no effort.

Roast them in a single layer so they caramelize instead of steaming.

Ingredients:

• 2 pints cherry tomatoes
• 6 cloves garlic, smashed
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• Fresh basil

Instructions:

1. Heat the oven to 400°F.
2. Toss the tomatoes and garlic with oil, salt, pepper and oregano on a sheet pan.
3. Roast 25 to 30 minutes until burst and blistered.
4. Mash lightly with a fork and toss with pasta and basil.

5. Garlic Butter Fresh Tomato Sauce

A rich, buttery tomato sauce with lots of garlic. Simple enough for a weeknight and kid-approved.

Use good butter. It really makes the flavor here.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 4 tbsp butter
• 6 cloves garlic, minced
• 1/2 onion, halved
• 1/2 tsp salt
• Pinch of sugar

Instructions:

1. Melt the butter and cook the garlic for 1 minute.
2. Add the tomatoes, onion half, salt and sugar.
3. Simmer 30 minutes, stirring occasionally.
4. Remove the onion and blend or mash to your liking.

6. No-Cook Raw Tomato Sauce (Salsa Cruda)

Chopped fresh tomatoes marinated with garlic, olive oil and basil, then tossed with hot pasta. Perfect for hot days.

Let the tomatoes marinate at room temperature for at least 30 minutes so they release their juices.

Ingredients:

• 2 lbs very ripe tomatoes, diced
• 1/3 cup olive oil
• 2 cloves garlic, grated
• 1 tsp salt
• 1/2 cup fresh basil
• Fresh mozzarella cubes (optional)

Instructions:

1. Mix the tomatoes, olive oil, garlic and salt in a large bowl.
2. Let it sit 30 minutes to 2 hours.
3. Add the basil and mozzarella.
4. Toss with hot, drained pasta and serve right away.

🧀 Creamy Tomato Sauces

Silky sauces with cream, cheese or ricotta for extra comfort.

7. Creamy Fresh Tomato Sauce

Fresh tomato sauce simmered and finished with cream for a smooth, mild sauce that kids love.

Add the cream off the heat to keep it silky.

Ingredients:

• 3 lbs ripe Roma tomatoes, peeled and chopped
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• Salt and pepper

Instructions:

1. Cook the onion in olive oil until soft, then add the garlic.
2. Add the tomatoes and simmer 25 minutes.
3. Blend until smooth.
4. Stir in the cream and parmesan and season.

8. Tomato Parmesan Cream Sauce

Sautéed fresh tomatoes, garlic, cream cheese and parmesan come together in 15 minutes for a rich, cheesy tomato sauce.

A splash of pasta water helps the cheese melt smoothly.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 2 tbsp olive oil
• 3 cloves garlic
• 3 oz cream cheese
• 1/2 cup grated parmesan
• 1 cup pasta water
• Fresh basil

Instructions:

1. Sauté the garlic and tomatoes in olive oil for 8 minutes.
2. Add the pasta water and cream cheese and stir until smooth.
3. Stir in the parmesan.
4. Toss with pasta and top with basil.

9. Creamy Roasted Tomato Garlic Sauce

Tomatoes and a whole head of garlic roasted until sweet, then blended with cream. Deep, cozy flavor.

Squeeze the roasted garlic right out of its skins into the blender.

Ingredients:

• 3 lbs Roma tomatoes, halved
• 1 whole head garlic, top trimmed
• 1/4 cup olive oil
• 1 onion, quartered
• 1/2 cup heavy cream
• 1 tsp salt
• 1 tsp Italian seasoning

Instructions:

1. Roast the tomatoes, garlic and onion with oil and salt at 400°F for 40 minutes.
2. Squeeze out the garlic cloves.
3. Blend everything with the Italian seasoning.
4. Stir in the cream and warm through.

10. Fresh Tomato Ricotta Sauce

A simple fresh tomato sauce swirled with creamy ricotta. Light, fresh and done in 20 minutes.

Dollop the ricotta on top instead of mixing it all in for creamy pockets.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 3 tbsp olive oil
• 3 cloves garlic
• 1/2 tsp salt
• 1 cup whole milk ricotta
• 1 tsp lemon zest
• Fresh basil

Instructions:

1. Cook the garlic in olive oil, then add the tomatoes and salt.
2. Simmer 15 minutes.
3. Mix the ricotta with lemon zest.
4. Toss the sauce with pasta and top with ricotta and basil.

🥩 Hearty Tomato Sauces with Meat and Seafood

Filling sauces that make pasta a complete dinner.

11. Fresh Tomato Bolognese

A hearty beef bolognese made with fresh tomatoes and simmered low and slow. Rich, meaty and perfect for Sunday dinner.

A splash of milk at the end makes the sauce extra tender. It’s not quick, but it’s worth it.

Ingredients:

• 1 lb ground beef
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic
• 3 lbs ripe tomatoes, peeled and chopped
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1/3 cup milk
• Salt and pepper

Instructions:

1. Cook the onion, carrot and celery in olive oil for 8 minutes.
2. Add the beef and garlic and brown well.
3. Stir in the tomato paste, tomatoes and broth.
4. Simmer on low for 1 1/2 hours, stirring occasionally.
5. Stir in the milk and simmer 10 more minutes.

12. Ground Turkey Fresh Tomato Meat Sauce

A lighter meat sauce made with lean ground turkey and fresh tomatoes. Great for meal prep and family dinners.

Season the turkey well, since it’s milder than beef.

Ingredients:

• 1 lb ground turkey
• 1 onion, diced
• 3 cloves garlic
• 1 bell pepper, diced
• 3 lbs ripe Roma tomatoes, peeled and chopped
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp chili flakes
• Salt and pepper

Instructions:

1. Brown the turkey with the onion and pepper.
2. Add the garlic and tomato paste and cook 1 minute.
3. Stir in the tomatoes and seasonings.
4. Simmer 30 to 40 minutes until thick.

13. Chicken Fresh Tomato Cacciatore Sauce (32g Protein)

Chicken simmered with fresh tomatoes, peppers, mushrooms and herbs. It’s hunter-style comfort food over pasta.

Use chicken broth for the deglaze. You don’t need anything else for a rich flavor.

Ingredients:

• 1 1/2 lbs boneless chicken thighs, cut into pieces
• 1 onion, sliced
• 1 bell pepper, sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic
• 2 lbs ripe tomatoes, chopped
• 1/2 cup chicken broth
• 1 tsp oregano
• 1 sprig rosemary

Instructions:

1. Brown the chicken in olive oil and set aside.
2. Cook the onion, pepper and mushrooms until soft, then add the garlic.
3. Add the broth, tomatoes and herbs and return the chicken.
4. Simmer 30 minutes until the chicken is tender and the sauce thick.

14. Garlic Shrimp Fresh Tomato Sauce

Juicy shrimp in a garlicky fresh tomato sauce with a little cream and chili. Ready in 20 minutes.

Add the shrimp at the very end so they stay tender.

Ingredients:

• 1 lb shrimp, peeled
• 3 tbsp butter
• 5 cloves garlic
• 2 lbs ripe tomatoes, chopped
• 1/2 tsp chili flakes
• 1/3 cup heavy cream
• Parsley

Instructions:

1. Sear the shrimp in butter for 1 minute per side and set aside.
2. Cook the garlic and chili flakes, then add the tomatoes.
3. Simmer 12 minutes and stir in the cream.
4. Add the shrimp back and cook 1 minute.

🌶️ Bold and Veggie Tomato Sauces

Spicy, briny and vegetable-packed sauces with big flavor.

15. Spicy Arrabbiata Sauce

“Angry” Italian tomato sauce with garlic and plenty of chili. Bold, simple and great with penne.

Bloom the chili flakes in the oil first to release their heat.

Ingredients:

• 3 lbs ripe Roma tomatoes, peeled and chopped
• 1/4 cup olive oil
• 4 cloves garlic
• 1 to 2 tsp chili flakes
• 1 tsp salt
• Parsley

Instructions:

1. Warm the olive oil, garlic and chili flakes over low heat for 2 minutes.
2. Add the tomatoes and salt.
3. Simmer 25 to 30 minutes until thick.
4. Toss with penne and top with parsley.

16. Fresh Tomato Puttanesca Sauce

Briny olives, capers and garlic in a punchy fresh tomato sauce. Big flavor from pantry ingredients.

Anchovies are traditional, but optional. The olives and capers bring plenty of salt.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 3 tbsp olive oil
• 4 cloves garlic
• 1/2 cup kalamata olives, halved
• 2 tbsp capers
• 2 anchovy fillets (optional)
• 1/2 tsp chili flakes
• Parsley

Instructions:

1. Cook the garlic, anchovies and chili flakes in olive oil until fragrant.
2. Add the tomatoes and simmer 15 minutes.
3. Stir in the olives and capers and simmer 5 more minutes.
4. Toss with spaghetti and parsley.

17. Roasted Red Pepper Tomato Sauce

Sweet roasted red peppers blended with fresh tomatoes for a smoky, creamy sauce.

Jarred roasted peppers work perfectly and save time.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 1 jar (12 oz) roasted red peppers, drained
• 1 onion, diced
• 3 cloves garlic
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/3 cup cream or ricotta (optional)

Instructions:

1. Cook the onion and garlic in olive oil until soft.
2. Add the tomatoes, peppers and paprika and simmer 20 minutes.
3. Blend until smooth.
4. Stir in the cream if using.

18. Eggplant Tomato Sauce (Pasta alla Norma)

Sicilian pasta with fried eggplant in fresh tomato sauce, topped with ricotta salata. Hearty and meat free.

Salt the eggplant for 20 minutes to draw out bitterness and help it brown.

Ingredients:

• 1 large eggplant, cubed
• 1/3 cup olive oil
• 3 lbs ripe Roma tomatoes, peeled and chopped
• 3 cloves garlic
• 1/2 tsp chili flakes
• Fresh basil
• Ricotta salata or parmesan

Instructions:

1. Salt the eggplant, rest 20 minutes and pat dry.
2. Fry the eggplant in olive oil until golden and set aside.
3. Cook the garlic and chili, add the tomatoes and simmer 25 minutes.
4. Stir in the eggplant and basil and top with cheese.

19. Sheet Pan Roasted Tomato and Garlic Sauce

Everything roasts together on one pan, then gets blended into a rich, sweet sauce. The easiest way to use a big batch of garden tomatoes.

Make a double batch and freeze it.

Ingredients:

• 4 lbs ripe tomatoes, halved
• 1 onion, quartered
• 8 cloves garlic
• 1/4 cup olive oil
• 1 tsp salt
• 1 tsp dried oregano
• Fresh basil

Instructions:

1. Spread everything on a sheet pan and toss with oil, salt and oregano.
2. Roast at 400°F for 45 minutes.
3. Blend with basil until smooth.
4. Simmer 10 minutes if you want it thicker.

20. Fresh Tomato and Spinach Sauce

A light tomato sauce loaded with wilted spinach and garlic. An easy way to get greens into dinner.

Add the spinach in handfuls so it wilts evenly.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 3 tbsp olive oil
• 4 cloves garlic
• 5 oz baby spinach
• 1/2 tsp salt
• 1/4 cup grated parmesan

Instructions:

1. Cook the garlic in olive oil, then add the tomatoes and salt.
2. Simmer 15 minutes.
3. Stir in the spinach until wilted.
4. Toss with pasta and parmesan.

Make a big batch of the classic marinara when tomatoes are in season and freeze it. You’ll thank yourself in January.