Margherita Sauce is a simply delicious Italian sauce made with fresh tomatoes, basil, garlic, flat-leaf parsley, and olive oil.
This is the BEST Margherita sauce you will ever have. The flavors are so fresh and delicious and you can put it on pasta, homemade margherita pizza, or serve it with toasted bread and cheese.
Margherita sauce is a classic Italian tomato sauce made with fresh ingredients and this recipe is, by far, the most amazing I’ve ever had. I was given this recipe by my friend Deanna. Her mom, Roz, was at a local Italian restaurant and they served this sauce, she loved it so much that she had to make her own. So she evaluated the ingredients, wrote them down, and now we have the recipe!
The first time I made this my husband commented that I needed to stress to you how incredibly good it is. If I could give you a sample through the screen I would, so trust me when I say it is the BEST sauce you will ever have. Since getting the recipe we make it on repeat.
Classic Margherita Sauce Made From Scratch
What makes it so special are fresh tomatoes. During the summer we buy lots of them at the farmer’s market and use them to make this sauce. There are a few steps in preparing the tomatoes and once you’ve done that the rest of the recipe is a breeze. Here are the ingredients you will need:
- Plum tomatoes
- Olive oil
- Fresh basil
- Fresh parsley
- Salt and pepper
The best tomatoes to use are plum tomatoes because they are meatier than other varieties, although Roma tomatoes will work well, too. In order to make the best possible sauce, you will need to blanch them, which is just a fancy way of saying that you need to boil them for a couple of minutes. This makes it much easier to remove the skins.
How to Blanche and Peel Tomatoes
First, you will need to cut an “X” into each tomato. This is called “scoring” and you should only cut deep enough to get through the skin but not too far into the flesh. Scoring the tomatoes before you blanch them will help loosen the skins as they boil so it’s easy to peel them off.
Although it takes some time, the process is easy and will make a big difference. Boiling the tomatoes not only makes it easier to peel them but it lightly cooks them, too. Using raw tomatoes with the skins on will change the texture of the sauce.
Bring a pot of water to a boil and drop in five tomatoes at a time. Boil them for one to two minutes and then scoop them out and set them aside to cool while you blanch the rest of the tomatoes.
Once the tomatoes are cooled, you can peel them. You will notice the skins will have started to pull away from the flesh making it easy to peel the tomatoes. Discard the skins, dice the peeled tomatoes and place them in a large bowl.
How to Make Classic Italian Margherita Sauce
Once you’ve diced the tomatoes, place them and the juices in a medium mixing bowl and add in the olive oil.
Now add your fresh basil, garlic, parsley, and salt & pepper. Give it all a really big stir to fully combine.
As tempting as it might be, you should leave it at room temperature for three to four hours. This allows all of the flavors to fully develop and mix and mingle together. It will taste so delicious once it’s had a chance to sit.
Any leftovers should be kept in the refrigerator where it will keep for several days.
Different Ways to Serve It
I think simple is best so the fresh flavors shine – I can eat it straight from the bowl with a spoon, but here are the other ways we like to enjoy it:
- Toss it with hot pasta for a quick and easy dinner.
- Spoon it on toasted garlic bread as a light dinner or appetizer.
- Try this Seafood Margherita Pasta, a perfect pair with this sauce!
- Or, check out this twist on Mango Margherita Sauce.
- We also love to use it for homemade pizza.
The fresh flavors in this Margherita sauce are enough to make you feel like you’re dining in a wonderful Italian restaurant. We make it all summer long while tomatoes are at their peak and even the kids love it. We hope you love it, too! Bon Appetit! XOXO San
More Fresh and Flavorful Recipes to try
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Classic Italian Margherita Sauce
- 15 plum tomatoes
- 1 1/2 cups olive oil
- 1 cup fresh basil chopped
- 1/2 cup fresh parsley chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 5 cloves garlic diced
- Bring a large pot of water to a boil. Prepare the tomatoes by cutting an X into the skin, I do this on one side, but you can do this on the bottom if you’d like.
- Add the tomatoes to the boiling water 5 at a time and blanch them by cooking for 1-2 minutes. Remove from water and let them cool.
- Once cooled peel and dice, then place in a large mixing bowl. Combine with remaining ingredients.
- Let it sit at room temp for 3-4 hours, if it sits longer that is okay. Store leftovers in the fridge, or serve and enjoy!