Homemade Pasta Sauce

Picture a pasta sauce bursting with vibrant flavors, crafted entirely from the bounty of a sun-kissed garden. Ripe tomatoes, plucked at the peak of summer sweetness, take center stage. Sun-warmed basil leaves lend their aromatic essence, and garlic, freshly harvested from the soil, infuses the sauce with pungent warmth, while onions add a subtle sweetness.

As the sauce simmers, the flavors meld into a symphony of freshness, each ingredient playing its part to perfection. This homemade pasta sauce is a celebration of the season and brings joy and a sense of contentment because the vegetables were grown in your garden.

homemade pasta sauce

Homemade pasta sauce

We use this homemade sauce for pasta, pizza, and meatball subs. Pretty much anything you’d need a nice red sauce for.

Add cooked ground beef or ground turkey for a complete meal!

Sometimes you will have a tart or bitter sauce, it all depends on the tomatoes that are used, but instead of sugar, I’ve found that adding some more salt or a splash of red wine vinegar offsets the taste very well.

Homemade Pasta Sauce

Recipe by Whitney – Willowbottom.com
Prep time


Cooking time


Total time






  • 6-8 Tomatoes Roma, or other that you like. You can also use (1) 24oz can of crushed tomatoes

  • 2 sprigs Parsley Roughly chopped or 1 tsp dried

  • 1 Sprig Thyme Fresh or 1/2 tsp dried

  • 2 Whole Bay leaves fresh or dry

  • 1 Sprig Fresh Oregano Roughly chopped or 1 tsp dried

  • 1/3 Cup Fresh basil Roughly chopped

  • 2 Cloves Garlic roughly chopped

  • 1 Large Carrot Diced

  • 1 Medium Onion Diced

  • 1 Splash Olive oil

  • 1 Tsp Salt or more to taste


  • If using fresh tomatoes – Start by preheating the oven to 350° – Wash the tomatoes and roast for 20 minutes in the oven or until soft and remove the skin
  • Add a splash of olive oil to a saucepan and heat over medium
  • Add onion and carrots and cook until browned.
  • Add garlic and let it brown for a minute.
  • While the onions, carrots, and garlic are cooking. Place roasted tomatoes into a food processor and pulse a few times to break tomatoes apart.
  • Add tomatoes into the pot with all the herbs
  • Simmer on low for 1 hour
  • Taste the sauce as it cooks, add more salt as needed
    When the sauce is cooked, remove the bay leaves and the spines of the herbs and serve!


  • If you like a smooth sauce, blend until smooth then serve.
  • It’s always important to remove the bay leaves before serving.
  • Canned crushed tomatoes are excellent in this recipe as well. Feel free to use them instead of the Roma tomatoes.
  • If your sauce comes out bitter or tart add a slash of red wine vinegar. 

Did you make this recipe?

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Whitney Stokes

Whitney is a naturalist who started Willowbottom.com in 2018 to encourage natural and sustainable living.

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