Garlic Lovers Fresh Tomato Sauce

Prep Time
Cook Time
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"There a literally tons of tomato sauce recipes, but this is one of my favorites. Nothing more than grated parmesan and some fresh pasta is needed with this sauce. In fact, I prefer Pecorino Romano which has a bit more of a bite for this dish. I use whatever tomatoes look good in season. Often a mix of cherry, beefsteak or any vine ripe, and plum; also, I don't worry about seeds or skins. I want the whole natural flavor of the tomato for this dish."

Original recipe yields 3 servings


  • Serving Size: 1 (296.4 g)
  • Calories 481.7
  • Total Fat - 6.6 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 13.5 mg
  • Total Carbohydrate - 99.7 g
  • Dietary Fiber - 15.5 g
  • Sugars - 4.8 g
  • Protein - 10.6 g
  • Calcium - 40.3 mg
  • Iron - 2 mg
  • Vitamin C - 26.8 mg
  • Thiamin - 0.3 mg

Step 1

Sauce ... Bring the olive oil to medium heat. Add the garlic, shallots and red pepper flakes and cook 2 minutes. Then add in the tomatoes, oregano, and vermouth and mix to combine. Bring to a boil and then reduce to low. Season with salt and pepper and simmer 20-25 minutes until the tomatoes break down. Season with salt and pepper once again.

Step 2

Note: As I mentioned, I prefer to use a mix of tomatoes. I think a mix is really important; the sweetness of the cherry tomatoes is really nice with the richer beefsteak tomatoes. Also, add as much garlic or red pepper as you like. The taste is up to you.

Step 3

Pasta ... Cook the pasta according to pkg directions in plenty of salted water. Make sure to add the pasta to the tomato sauce to soak up all the good flavor. Add in the fresh basil and garnish with fresh shaved cheese.

Step 4

Serve ... If you freeze the sauce, heat and then add in fresh basil before tossing with the pasta. ENJOY!

Tips & Variations

No special items needed.



This is a wonderful sauce recipe. Except for the fact that I peeled and de-seeded my tomato's, I followed the exact recipe. It was just wonderful, great rich flavours which perfectly complimented the beef ravioli we had for dinner tonight. Can't praise this recipe highly enough. Thanks Kchurchill5.

review by:
(19 Apr 2015)


This is a great easy sauce to quickly prepare for special pasta and seafood dishes. I substituted red wine for the vermouth and it was so flavorful. I also added lemon to freshen it up even further and added capers. Served it over pasta sprinkled with parmesan for a quick meal during midweek.

(30 Nov 2012)


We love garlic and this sauce sure is good! I used white wine in place of the vermouth and it worked just as well. Delicious sauce all the way around!

review by:
(15 Oct 2012)