Margherita Sauce is a 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. You can put it on pasta, homemade Margherita pizza, or serve it with toasted bread and cheese.

Margherita sauce shot in white bowl and wooden serving spoon

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. My friend Deanna gave me this recipe. 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.

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 have made it on repeat.

Margherita sauce served on toasted bread topped with cheese

Why our family loves this recipe!

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.

Classic Margherita Sauce Made From Scratch

What makes it so unique are fresh tomatoes. During the summer, we buy lots of them at the farmer’s market to make this sauce. Preparing the tomatoes is a few steps, and once you’ve done that, the rest of the recipe is a breeze.

Ingredients

Plum tomatoes—Plum tomatoes are the best because they are meatier than other varieties, although Roma tomatoes will also work well.
Olive oil – you would use extra virgin as well.
Fresh basil & parsley – fresh is best in this recipe; using dried will not give the same flavor or effect.
Salt and pepper
Garlic – we prefer to use fresh garlic cloves, but you would also use store-bought minced garlic.

How to Blanche and Peel Tomatoes

First, you must 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, making it easy to peel them off.

tomatoes with X put into them for blanching

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 sauce’s texture.

Bring a pot of water to a boil and add five tomatoes at a time. Boil them for one to two minutes, 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. 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 olive oil.

Now add the fresh basil, garlic, parsley, and salt and pepper. Give it all a big stir to combine fully.

Margherita sauce overview shot with herbs and seasonings

Recipe Tips

As tempting as it might be, you should leave it at room temperature for three to four hours. This allows all the flavors to fully develop and mix and mingle. It will taste so delicious once it’s had a chance to sit.
Any leftovers should be kept in the refrigerator, where they will be kept for several days.

Margherita sauce overview shot in white bowl and wooden serving spoon

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.

Margherita sauce served over angel hair pasta

Different Ways to Serve It

Toss it with hot pasta for a quick and easy dinner.
Spoon it on toasted garlic bread as a light dinner or appetizer.
Make homemade pizza with the sauce, use this pizza crust recipe.
Serve with a side salad and breadsticks.
This sauce is wonderful on top of grilled chicken.

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