When I score a large bag of Roma tomatoes, I already know what’s on the dinner menu. I go for a classic bowl of spaghetti topped with fresh red sauce.
As much as I love the convenience of pre-made pasta sauce, which I sometimes still use, I love being able to control all of the elements that go into a spaghetti sauce. This includes the texture, spices, and ingredients.
And of course – ripe tomatoes.
Soooo good. And I make sure to make a big batch to last me a few meals.
The best part is that we’re using easy-to-find, affordable ingredients, including shelf-stable herbs and spices to level up this recipe.
This sauce is perfect for spaghetti, but if you want something a little different, this sauce can also be used as a dipping sauce for breadsticks, pizza, or in a veggie meatless meatball sub.
Why You’ll Love This
- This recipe is 100% plant-based, using everyday ingredients. I love fresh herbs, but I don’t always have it on hand (definitely thinking about a small herb garden soon, though). So, I use dry herbs including parsley in this recipe.
- It can be stored in an air-tight container or mason jar for later use. Making a great dish to incorporate any time of the busy weekday.
- It’s a delicious, healthy recipe that’s kid-friendly.
How To Make Homemade Spaghetti Sauce
There are three important steps to making homemade spaghetti sauce. First, you’ll want to air-fry or roast the tomatoes to enhance their flavor. Second, you’ll want to combine all ingredients and simmer for at least 30 minutes. Third, blend until you’re left with a more uniform texture.
Let’s break it down.
- Air-fry the tomatoes for 15-20 minutes at 450 degrees F.
- Transfer tomatoes to a bowl and crush them with a potato smasher or fork.
- In a sauce pan, cook onions until soft. Then, add and combine the spices, tomato paste, broth, bay leaf, and sugar.
- Add the roasted tomatoes to the saucepan. Bring to a boil then reduce heat to a simmer. Simmer for at least 30 minutes.
- Next, transfer the sauce to a blender and blend for a few seconds on low. Serve!
What Kind Of Tomato Variety Should Be Used
Any variety of plum tomatoes work great in a spaghetti or red pasta sauce. That includes Roma tomatoes, San Marzano tomatoes, and Big Mama tomatoes
Plum tomatoes are naturally on the sweeter side and less acidic.
I chose to use Roma tomatoes because I find they are the easiest plum tomato variety to find and their price is always right. However, I encourage you to use your plum tomato of choice.
How To Freeze Spaghetti Sauce
Need to make spaghetti sauce in advance? Well, you’re in luck. The sauce can be stored frozen until you’re ready to use it.
My favorite way to store homemade spaghetti sauce is in a mason jar. Just be sure to leave about 1 inch of room from the top, as the spaghetti sauce will expand a bit as it freezes.
To thaw, transfer into the fridge overnight. Or, run it under warm water.
Why Add Sugar To Spaghetti Sauce
A touch of sugar will help balance out the acidity. Feel free to taste as you can and add much or as little sugar you prefer.
Alternatively, you can leave the sugar out completely if you’re going sugar-free.
How To Store
- To add more creaminess and richness to the spaghetti sauce, feel free to add a dollop of vegan butter towards the end of the recipe. Not necessary, but it helps.
- For a boost of umami, add a touch of soy sauce. Might sound off, but it’s legit.
- Although I used pantry-friendly herbs in this recipe, you’re welcome to use fresh instead.
If you love this recipe, check out our other pasta recipes:
- One-Pot Pasta with Roasted Tomatoes with Mushrooms
- Creamy Rigatoni With Sofrito Avocado Sauce
- Dairy-Free Mac & Cheese
- Spring Lemon Garlic Spaghetti.
Tried out this Vegan Spaghetti Sauce With Real Tomatoes recipe?
Vegan Spaghetti Sauce With Real Tomatoes
- 2 1/2 pounds Roma tomatoes sliced into halves
- 3 tablespoons olive oil
- 1 onion chopped
- 8 garlic cloves crushed
- 1 teaspoon chili flakes
- 1 teaspoon Italian seasoning
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 1/2 cup mushroom broth or broth of choice
- 1 bay leaf
- Cut Roma tomatoes into halves, lengthwise. Then, toss the tomato halves in 1 tablespoon of olive oil and salt.
- Air fry for 20 minutes at 450 degrees F. To roast tomatoes in the oven, pre-heat oven to 450 degrees F. Roast for 30-35 minutes, or until edges have browned/charred.
- Once done, set aside in a bowl. Crush with the back of a fork or potato masher. Set aside.
- Set a non-stick saucepan over medium heat. Add two tablespoons of olive oil. Add onion and cook until soft.
- Then, add the garlic, chili flakes, Italian seasoning, tomato paste, sugar, broth, and bay leaf. Add the crushed Roma tomatoes and stir all together.
- Bring sauce to a boil then reduce heat to a simmer for 30 minutes with a lid. Transfer the sauce to a blender and blend for a few seconds. Serve with your favorite spaghetti or pasta and top with chopped herbs.
- Feel free to use your choice of broth. I enjoy using mushroom broth because I love the umami flavor it brings.
- If you want to switch the dry herbs for fresh, go for it!
- To add more richness and depth to the sauce, add a bit of butter towards the end and a splash of soy sauce.
- Store in an air-tight container or mason jar for later use. It will keep in the refrigerator for up to 4 days or months in the freezer.