This Simple Garden Tomato Sauce is super easy to make, and most of the ingredients can be grown right in your backyard! My garden has been overflowing this year, so I've been making this fresh sauce once or twice a week. It's made with variety of tomatoes that simmer with garlic and basil to create a flavorful sauce in under an hour!

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Jump to:

• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Gluten-Free Pasta Suggestions
• How to store leftovers
• Recipe

🍴Ingredient Notes

• Chopped Tomatoes - You can use a variety of tomatoes for this recipe! I picked what was growing in my garden, but you can use cherry tomatoes, plum tomatoes, or any type of round tomato.
• Fresh Basil - This recipe works best with fresh basil, but you can also use dried! (You'll just need much less.)
• Garlic - Fresh chopped garlic tastes unbelievable in sauce! It's a staple!
• Extra Virgin Olive Oil - If you don't have olive oil, you can use avocado oil or coconut oil.
• Salt - Don't be afraid of salt! It really brings together the flavors in this dish.
• Red Pepper Flakes - Love a little kick like me? Add some red pepper flakes! If you want more of a subtle spice, use a pinch of black pepper.

🍴Step by Step Instructions

Preparing the Sauce

1. Start by placing your large pan on a medium heat burner. Let the pan warm up for a minute, and then add a generous drizzle of olive oil.
2. Stir in the minced garlic with the olive oil until it becomes fragrant. (It will cook quickly.) Then add in your chopped tomatoes, salt, and red pepper flakes. Stir together, and cover the pot.

Cooking the Sauce

1. Let the tomatoes simmer on medium/low heat until they begin breaking down. *About 15-20 minutes.* Then add the chopped basil and stir. Cover the pot and let simmer for another 5-10 minutes.
2. When your gluten-free pasta is ready, serve the tomato sauce over top. Garnish with fresh chopped basil and parsley! Enjoy!

Gluten-Free Pasta Suggestions

For this recipe I used Jovial Gluten-Free Fettuccini. Jovial is one of my favorite gluten-free pasta brands! They have a huge selection of shapes, but my favorites are their Penne, Fusilli, and Fettuccine. The Whole Foods brand makes a delicious chickpea pasta that is organic, and only has ONE ingredient – chickpeas. A lot of the gluten-free pasta products are filled with additives and “gums” that are unnecessary. Make sure to always check the ingredients! Don’t be tricked by fancy labels!

If you’re interested in making your own vegetable noodles, I highly recommend purchasing an inspiralizer.  I’ve had mine for about six years, and it’s amazing!! Usually when I make this dish I do a mix of gluten-free pasta and zucchini noodles. (Especially now that my garden is overflowing with zucchini!)

How to store leftovers

You can store sauce in an air tight glass container for up to five days in the refrigerator. After that I would transfer it into the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe! To reheat, just add it to the stovetop in a pan on medium/low heat. Stir until it's warm. I would not recommend storing gluten-free pasta with the sauce. (It tends to get soggy.)

More sauce recipes!

• Creamy Cherry Tomato Pasta Sauce
• Vegan Roasted Tomato Sauce
• Creamy Tomato Sauce (Paleo)
• Vegan Alfredo Pasta Dinner

After you make this Simple Garden Tomato Sauce, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

Recipe