Roma Tomato Sauce
This homemade Italian Roma Tomato Sauce recipe is inspired by two family trips to Italy. It uses fresh ingredients like tomatoes, garlic, basil, and more—and it comes together so easily!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Sauce
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Low Salt, Vegan, Vegetarian
Servings: 4
Calories: 48kcal
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 3 large fresh Roma tomatoes
- 1 tablespoon Italian seasoning
- 6-8 basil leaves
- 1 package pappardelle pasta or any pasta
In a sauce pot, prepare pasta according to box instructions.
Next, heat a skillet to medium-heat and add in minced garlic, olive oil, and finely diced tomatoes. Then, stir in Italian seasoning and julienned basil leaves. Let simmer for 10-20 minutes. You can simmer up to one hour for deeper flavor.
Once the noodles and pasta sauce are done cooking, add the noodles to the sauce.
Twirl noodles and sauce together, top with salt and pepper and fresh parmesan if desired. Serve warm and enjoy!
Store sauce in an airtight glass container or mason in the refrigerator for up to 5 days or freeze for up to 6 months.
We’re using garden fresh Roma tomatoes in this recipe, but other recommendations: San Marzano, Viva Italia, or any other paste tomatoes.
Serving: 1 serving | Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g