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The freshest of tomato sauce recipes, made with barely cooked tomatoes, fresh basil and rosemary is ready in minutes!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Italian
Keyword: fresh tomato, pasta, vegan, vegetarian
Servings: 4 servings


  • 8 oz pasta spaghetti angel hair or linguine also work great
  • 2 lbs juicy ripe tomatoes
  • 4 garlic cloves pressed or minced
  • 1/4 cup olive oil
  • 4 small sprigs rosemary
  • 2 tablespoons unsalted butter
  • 8- 10 basil leaves torn
  • fresh grated Parmigiano Reggiano


  • Set a big pot of salted water to boil on high to cook pasta.
  • While pasta is cooking, make the sauce.
  • Slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater over a medium bowl until all that’s left is the flattened tomato skin and stem; discard. Take care while grating, as it gets slippery from the tomato juice. Don’t rush while you grate.
  • In a large skillet heat olive oil over medium-high heat. Add chopped onions, saute 2-3 minutes, until tender. Turn heat to medium. Add minced garlic. Saute a few minutes until garlic is fragrant and golden.
  • Add rosemary and cook, tossing, just until fragrant and starting to brown around edges, about 1 minute. Reduce heat to medium-low, add tomatoes, and bring to a simmer. Cook, stirring often, until mixture is slightly thickened, 5–10 minutes. Remove from heat, add butter, and stir until melted.