Looking for the ultimate homemade tomato sauce using fresh tomatoes? This slow-simmered, richly flavored tomato sauce is based on my traditional French technique — using only the essentials: ripe tomatoes, onion, garlic, fresh herbs, and a touch of love. No canned ingredients, no shortcuts — just real, rustic tomato flavor that elevates everything from pasta dishes and stuffed shells to shakshuka and pizza.

In this recipe, we’ll walk through how to peel tomatoes effortlessly with a thermal shock, stew them down gently, and blend everything together into a velvety, aromatic sauce you’ll want to keep on hand at all times. Whether you’re preserving a late summer harvest or looking to impress with a homemade sauce, this one’s for you.

👉 This recipe is based on this video, but some changes were made : How to Make Real Homemade Tomato Sauce

Why You’ll Love This Tomato Sauce

✅ Made with fresh, whole tomatoes — no cans here
✅ No blender required — everything is passed through a food mill for perfect texture (or a blender if you prefer)
✅ Naturally sweet, no need for sugar (though a pinch helps balance acidity)
✅ Authentic flavor — thanks to fresh basil, thyme, and bay leaves

Ingredients You’ll Need

1.5–2 kg ripe tomatoes (Italian plum or vine-ripened)
1 large yellow onion, roughly chopped
3–4 garlic cloves, sliced or minced
3 sprigs of thyme
3 bay leaves
A handful of fresh basil leaves
1 tsp granulated sugar, or more to taste (optional)
Salt and pepper, to taste
Olive oil, optional

Step-by-Step Instructions

1. Peel the Tomatoes (Thermal Shock Method)

Core each tomato and score the top with an “X” incision. Boil for 1 minute, then immediately transfer to ice water. The skins will peel off easily.

2. Seed and Crush the Tomatoes

Halve the peeled tomatoes, remove the seeds, and crush them with your hands or a masher. Transfer to a large pot.

3. Simmer the Tomatoes

Add thyme, bay leaves, and basil to the pot and simmer gently for 20–30 minutes.

4. Prepare the Aromatics

Sauté onion and garlic in olive oil (optional) in a separate pan until golden. Set aside.

5. Pass Through a Food Mill or Blender

Remove the herbs, then process the stewed tomatoes through a food mill for a smooth, seedless sauce.

💡 Tip: No food mill? Use a blender instead. Let the tomatoes cool slightly, remove the herbs, and blend in batches.

6. Add the Aromatics and Simmer Again

Return the sauce to the pot, add sautéed aromatics, season with salt, pepper, and a pinch of sugar. Simmer gently for 30 minutes or more.

💡 Simmer longer (up to 1–2 hours) to intensify the flavor and thickness.

Tips

Use ripe tomatoes for the best flavor
Sauté aromatics in olive oil to add depth and body
Use a food mill or blender depending on your kitchen tools
Adjust sugar and salt at the end to suit your taste
Let it simmer longer if you have time

What to Serve With This Tomato Sauce

Substitutions and Variations

No fresh basil? Use 1 tablespoon of dried basil, added at the very end of cooking to preserve the aroma.
No food mill? A blender works just fine. Let the sauce cool slightly, remove the herbs, and blend in batches.
No fresh tomatoes in season? Substitute with two 796 ml cans of whole peeled tomatoes. The flavor won’t be as vibrant, but it’s still delicious.
Want it spicy? Add ½ teaspoon of red pepper flakes when sautéing the garlic.
Low FODMAP version: Skip the onion and garlic, and use garlic-infused olive oil to preserve flavor without digestive issues.

❓ Frequently Asked Questions (FAQ)

Can I make this tomato sauce ahead of time?

Yes! This sauce actually tastes better the next day. Store it in an airtight container in the fridge for up to 5 days, or freeze it in portions for up to 3 months.

Do I really need to remove the seeds?

Not necessarily — but removing the seeds helps make the sauce smoother and reduces bitterness. If you prefer a chunkier, rustic texture, you can leave them in.

Can I preserve this sauce in jars?

Yes, but only if you follow proper canning safety procedures, like boiling water bath canning or pressure canning. Make sure the sauce has the right acidity level (pH below 4.6).

Can I use a blender instead of a food mill?

Absolutely! A blender is a great substitute. Just let the sauce cool slightly and make sure to remove the thyme stems and bay leaves before blending.

Can I add other vegetables to the sauce?

Yes! For extra depth, you can sauté some grated carrots, diced red bell pepper, or celery with the onion and garlic.

How do I thicken a sauce that’s too watery?

Just keep simmering uncovered over low heat until the sauce thickens naturally. Stir occasionally to prevent sticking and to concentrate the flavor.